Chicken recipes

Harissa stir-fried chicken

35 minutes

Cauliflower recipes

Parmesan-and-lemon chicken

15 minutes

Foolproof pan-fried chicken

Serves 4

Difficulty Easy

Ingredients

4 free-range chicken breasts, skinless and boneless
10 g coriander, chopped
2 T olive oil
1 T white wine vinegar
3 T olive oil
10 g coriander, chopped

Method

1. Slice chicken breasts into evenly sized chunks.

2. Season and toss with olive oil. Heat 1 T olive oil in a nonstick pan until smoking hot, then pan-fry the chicken in batches until golden and cooked through, about 3–4 minutes a side.

3. Mix white wine vinegar, olive oil and coriander. Pour over the chicken to serve.

Cook's note: The chicken is also delicious in wraps, on couscous salads or with oven-roasted crispy chickpeas with feta and olives.

Find more chicken recipes here.

Photographs: Jan Ras
Food assistants: Claire-ellen Van Rooyen and Kate Ferreira

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Foolproof pan-fried chicken

Foolproof pan-fried chicken

Ingredients

Method