Chicken recipes

Beans recipes

Chicken koftas in spicy curry with roast potatoes

30 minutes

Chicken recipes

Chilli-spiked coconut and chicken rice noodles

35 minutes

Chicken recipes

Grilled chicken with spiced coriander rice

30 minutes

Braai recipes

Kebabs with tomato salad and roasted garlic and peanut dressing

15 – 25 minutes

Chicken recipes

Harissa chicken burgers with pineapple relish, aïoli and vegetable crisps

20 minutes

Asian recipes

Caramel chicken with mango

20 minutes

Caramel chicken with mango

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

4 cloves garlic, crushed
2 red chillies, thinly sliced
1 5cm piece ginger, peeled and grated
4 T olive oil
4 free-range chicken breasts or 1 rotisserie chicken, portioned
1/2 cup soya sauce
3 T dark treacle sugar
Freshly ground black pepper
400 g Chinese noodles
1 t fish sauce
1/2 cup coriander, chopped
2 ripe mangoes
2 red or green tomatoes, sliced, for serving

Method

In a hot pan, stir-fry the garlic, chilli and ginger with 2 T olive oil for 1 to 2 minutes, or until crisp and fragrant. Set aside.

Cut each chicken breast into three equal portions and toss in the remaining olive oil. Place a large pan over a high heat and, when hot, add the chicken and cook for 5 minutes or until golden brown and cooked through.

If you're using ready-cooked rotisserie chicken, simply cut into portions.

Add the soya sauce, treacle sugar and a good crack of black pepper. Swirl around until the sugar dissolves and the sauce becomes sticky, then remove from the heat.

Add the Chinese noodles, then toss with the fish sauce, coriander and mango.

Serve with the garlic, ginger, chilli and tomatoes.

Production: Hannah Lewry

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Caramel chicken with mango

Ingredients

Method