Recipes Archive

Ice cream

Plum ice cream

30 minutes

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45 minutes

Chicken recipes

Sundried tomato chicken espetadas

45 minutes

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40 minutes

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Southern-fried crumbed chicken fajitas

20 minutes

Sweet treat

Dairy-free butterscotch pudding

30 minutes

Ice cream

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10 minutes

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15 minutes

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15 minutes

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Coconut chicken curry

30 minutes

Chicken breast

Foolproof pan-fried chicken

12 minutes

Foolproof pan-fried chicken

Serves 4

Difficulty Easy

Cooking Time 12 minutes

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

Spinach lasagne

Three-bean salad with kombucha dressing

Chicken tikka wraps with avocado and curry mayo

Salami, fennel and stracciatella pizza

Plum ice cream

Kota pie

Sundried tomato chicken espetadas

Dairy-free sponge cake

Southern-fried crumbed chicken fajitas

Dairy-free butterscotch pudding

Marmalade-and-ginger ice cream

Gluten-and-dairy-free flapjacks

Parmesan-and-lemon chicken

Coconut chicken curry

Foolproof pan-fried chicken

Foolproof pan-fried chicken

Ingredients

Method