Quick (and easy) chicken weeknight dinners
Busy weeknights just got a whole lot easier!
From a one-pot meal to a delicious pasta salad – these simple chicken dinners are your new weeknight lifesavers
One pot chicken dinner
- 40mins
- Serves 4
Ingredients
- 1kg chicken drumsticks & thighs
- 6 carrots, halved and peeled (keep the skins)
- 6 beetroots, quartered
- 4 thyme sprigs
- 2 garlic cloves, sliced
- 1 tsp paprika
- 1 cup white wine
Amerae Vercueil
‧ Recipe & styling
‧ Recipe & styling
Samantha Pinto/HMimages.co.za
‧ Photography
‧ Photography
Method
- Brown chicken pieces in some olive oil. Add carrots, beetroots, thyme, garlic and paprika. Fry on low for 10 minutes.
- Add wine. Place the lid on the pot, leaving it open a crack. Simmer for 20 minutes, until the veggies are tender and the chicken is cooked. Season with salt and pepper.
- Serve over couscous with a green salad.
Coronation chicken pasta salad
- 30mins
- Serves 4
Ingredients
- 3 cups shredded rotisserie chicken
- 1 Tbsp ground turmeric
- 1 Tbsp mild curry powder
- 3 Tbsp olive oil
- 1 cup buttermilk
- 2 Tbsp chutney
- 400g fusilli pasta, cooked
- 1 can (400g) peach halves, diced
- Salt and milled black pepper
- Handful fresh coriander, finely chopped
- Squeeze of lemon
Sjaan van der Ploeg
‧ Recipe & styling
‧ Recipe & styling
Fresh Living Magazine
‧ Photography
‧ Photography
Method
- Add chicken to a bowl and toss with half the spices and 1 Tbsp of the oil.
- Heat remaining 2 Tbsp olive oil in a frying pan and brown chicken for 3 minutes (add an extra splash of oil if it starts to catch).
- Combine buttermilk with remaining spices and chutney to make a dressing.
- Toss chicken, pasta and peaches together in a serving bowl, then coat with dressing and season.
- Garnish with fresh coriander and a squeeze of lemon just before serving.
Portuguese chicken with rice
- Preparation time 15 mins
- Cooking time 1 hr 5 mins
- Serves 4
Ingredients
- 6 skin-on chicken pieces
- 2 Tbsp + 1 tsp Portuguese spice mix
- 1 Tbsp oil
- 2 bell peppers, cored and diced
- 1 cup white rice
- 1 tin (410 g) tomato & onion mix
- ½ cup frozen peas
- Parsley, to garnish
- Lemon juice, optional
Jezza-Rae Larsen, Sjaan van der Ploeg
‧ Recipe & styling
‧ Recipe & styling
Chanelle Naudt
‧ Photography
‧ Photography
Method
- Pat the chicken dry with a paper towel and rub all over with 2 Tbsp Portuguese spice, salt and pepper.
- Heat the oil in an ovenproof pan. Cook the chicken pieces skin-side down until crisp. Turn and cook until browned all over. Set aside on a plate.
- Lower the heat and add the bell peppers. Cook until slightly softened, but still tender. Add in the rice and stir-fry until it smells nutty and is starting to pop. Add in 1 tsp Portuguese spice mix and fry for a few seconds until aromatic.
- Add in the tinned tomato & onion mix and 2 cups of water, then stir well to combine. Simmer for 5 minutes, stirring occasionally.
- Place the chicken pieces back in the pan along with any juices. Cover the pan with a lid or piece of tin foil and place in the oven for 40 min or until rice is tender and liquid is absorbed.
- Place the peas in a heatproof bowl and cover with boiling water. Leave for 10 minutes, then drain. Remove the covering from the pan and move the chicken to a plate. Stir the peas through the rice. Place the chicken pieces back on top of rice and grill for 8–10 minutes or until chicken is golden and crisp.
- Garnish with parsley and a drizzle of lemon juice, if desired.
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