Walnut pomegranate chicken

45 to 50 minutes

Air-fryer recipes

Air-fried harissa chicken skewers

20 minutes

Curry recipes

Spicy lamb-and-tomato bunny chow

1 hour

Pistachio-chocolate crunch with juicy mango and creamy yoghurt

15 minutes

Cabbage recipes

Steamed mushroom cabbage rolls with beetroot risotto

30 minutes

Ice cream

Homemade mango curd ice cream

20 minutes

Corn recipes

Baked organic butternut and chicken with corn pasta

30 minutes

Fish recipes

Baked organic spinach crusted trout

15 minutes

Brinjal recipes

Baked organic brinjal with tomato rice

30 minutes

Vanilla rice pudding with strawberry jam and dark chocolate

25 minutes

Braai recipes

Mango, coconut and raspberry salad with pink peppercorns and mint leaves

Baked coconut and chicken curry

30 minutes

Baked coconut and chicken curry

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

200 g jasmine rice
4 free-range chicken breasts
300 g butternut, chopped
2 T olive oil
1 x 400 g can coconut milk
2 T chopped coriander
zest and juice of 1 lime
1 stick cinnamon
1 x 5 g korma spice kit
3 T korma paste
½ cup chicken stock
sea salt and freshly ground
black pepper
½ x 120 g punnet organic
coconut, shaved and toasted

Method

Preheat the oven to 180°C.

Pour the rice into an ovenproof dish.

Arrange the chicken breasts and butternut chunks on top of the rice and drizzle with the olive oil.

Combine the coconut milk, coriander, lime zest and juice, cinnamon, korma spice, korma paste and chicken stock.

Pour the spicy coconut milk mixture over the chicken-andrice dish and season to taste.

Bake for 25 to 30 minutes, or until the chicken is golden and tender.

Scatter with the toasted coconut shavings and serve.

Nuke-it noodle bowl

Pepper steak-and-sweet onion rösti pie

Butter bean cacio e pepe

Walnut pomegranate chicken

Air-fried harissa chicken skewers

Spicy lamb-and-tomato bunny chow

Pistachio-chocolate crunch with juicy mango and creamy yoghurt

Steamed mushroom cabbage rolls with beetroot risotto

Homemade mango curd ice cream

Baked organic butternut and chicken with corn pasta

Baked organic spinach crusted trout

Baked organic brinjal with tomato rice

Vanilla rice pudding with strawberry jam and dark chocolate

Mango, coconut and raspberry salad with pink peppercorns and mint leaves

Baked coconut and chicken curry

Baked coconut and chicken curry

Ingredients

Method