chicken recipes

Chicken & Rice Bake with Green Vegetables – Because Green is Good!

This cheesy chicken, rice and green veggie bake is such a comforting dish that the children can’t get enough of. This recipe is a must have in your emergency cookbook for those rush-rush days.

I usually make this with only broccoli but I had some green beans and just couldn’t resist putting them in as well.

Chicken & Rice Bake with Green Vegetables – Because Green is Good!

4-6

Chicken & Rice Bake with Green Vegetables – Because Green is Good!

Ingredients

  • 3 tbsp olive oil
  • 1/2 medium onion, diced
  • 500 g boneless skinless chicken breasts, cut into bite sized pieces
  • 2 tsp crushed garlic
  • salt and freshly ground pepper to taste
  • 1 1/2 cup uncooked white rice
  • 2 cups broccoli florets, cut into bite sized pieces
  • 1 cup green beans, trimmed and cut in half
  • 1 cup grated cheddar cheese

Instructions

  • Cook the rice according to packet instructions. Add one chicken stock cube or stock pot to the cooking water and mix well.
  • Preheat the oven on grill.
  • In a large pan, sauté onions in olive oil over medium heat. Once onions soften, increase the heat to medium high and add chicken to the pan. Season with salt and pepper. Brown the chicken pieces and add the garlic. Cook for about 1 more minute.
  • Add the broccoli and green beans to the pan and stir often so that the vegetables stir fry, but don't burn, just a couple minutes needed. Once the vegetables are tender but still firm, add the cooked rice and the chicken and veg mixture to a large oven dish, add the grated cheese and mix through well. Sprinkle a little more cheese over the top.
  • Place the dish into the oven and cook for about 5 minutes, until cheese is bubbling.

Notes

Gluten free Sugar free

https://mammachefjozi.com/chicken-rice-bake-green-vegetables-green-good/

Curry Chicken Meatballs with Pauli’s Spicy Brinjali Sauce

Curry Chicken Meatballs with Pauli’s Spicy Brinjali Sauce

4

Curry Chicken Meatballs with Pauli’s Spicy Brinjali Sauce

This recipe is very versatile. You can also add tomato puree to the sauce to change the taste slightly. If you can't get hold of Pauli's Spicy Brinjali Sauce, you can substitute with any curry sauce you like, either ready made or home made.

Ingredients

  • 500 g chicken mince
  • 1 onion, chopped
  • 1 tsp crushed garlic
  • fresh parsley, finely chopped
  • 1 red pepper, diced
  • 1 cup frozen spinach
  • 4 tbsp Pauli's Spicy Brinjali Sauce
  • plain yoghurt for serving
  • salt & pepper
  • olive oil

Instructions

  • Cook basmati rice according to packet instructions.
  • In a mixing bowl, mix together chicken mince, garlic, salt and pepper (to taste) and about 1 tbsp olive oil. Scoop out about 3/4 tbsp at a time and roll into balls, placing them onto a plate.
  • In a large pan over medium high heat, warm a glug of olive oil. Add the chicken meatballs and brown well all around.
  • Once chicken is browned, remove from the pan and set aside.
  • Add a glug of olive oil to the same pan and saute the onions and pepper together for 3-4 minutes until just softened. Lower heat and add 4 heaped tbsp of Pauli's Spicy Brinjali Sauce, frozen spinach and stir well. Add back the chicken, cover the pan and simmer for about 10 minutes, stirring occasionally.
  • Serve on top of rice and add plain yoghurt or cream.

Notes

Gluten free - no breadcrumbs needed. Eggless. Sugar free.

https://mammachefjozi.com/curry-chicken-meatballs-with-paulis-spicy-brinjali-sauce/

Pauli’s Tomali Baked Chicken Breast & Vegetables

Pauli’s Tomali Baked Chicken Breast & Vegetables

40 minutes

Category: Weekday Meals

Cuisine: Mediterranean

4

Pauli’s Tomali Baked Chicken Breast & Vegetables

Gluten free, sugar free, low carb. For a dairy free option, replace feta with goat's cheese or leave out entirely.

Ingredients

  • 6-8 chicken breasts
  • 1 cup Pauli's Tomali Relish
  • 600g mixed roasting vegetables
  • 1 round feta cheese
  • olive oil
  • salt & pepper

Instructions

  • Heat the oven to 200 C.
  • Place some foil into a roasting pan and fold up the edges to make a divider.
  • Spray roasting pan and foil with some olive oil cooking spray.
  • Place chicken breasts into the foil section and spread the roasting vegetables over the rest of the pan.
  • Drizzle all with some olive oil and season with coarse salt and black pepper.
  • Pour the Pauli's Tomali Relish over the chicken breasts, making sure that they are covered evenly.
  • Crumble the Feta cheese over the chicken and relish. Bake in the oven for 30-35 minutes or until chicken is cooked through.
https://mammachefjozi.com/paulis-tomali-baked-chicken-breast-vegetables/

Mediterranean Chicken & Potatoes

Mediterranean Chicken & Potatoes

50 minutes

Category: Weekday Meals

Cuisine: Mediterranean

4-6

Mediterranean Chicken & Potatoes

Ingredients

  • 8 skin-on , bone-in chicken thighs
  • 1/2 cup lemon juice
  • 4 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 4 tsp crushed garlic
  • 3 tsp dried basil
  • 2 tsp dried oregano
  • 2 tsp dried parsley
  • 2 tsp salt
  • 6-8 potatoes, quartered
  • 1 red onion, cut into wedges
  • 1 red pepper (capsicum), deseeded and cut into wedges
  • 1 zucchini, sliced
  • 4 tbsp pitted Kalamata olives
  • Lemon slices, to serve

Instructions

  • Pat thighs dry with paper towel. In a shallow oven dish, combine lemon juice, 2 tablespoons of olive oil, vinegar, garlic, basil, oregano, parsley and salt. Pour out half of the mixture into a jug and set aside for later.
  • Add the chicken to the mixture in the oven dish and coat evenly. Cover and marinate for 15 minutes if rushed; 1 hour if time allows; or over night, turning each chicken thigh occasionally in the marinade.
  • Preheat oven to 220°C. Heat 1 tablespoon of olive oil in a large pan or skillet over med-high heat. Sear the chicken on both sides until golden brown (about 4 minutes per side). Place chicken pieces back into the oven dish, then arrange the vegetables around the chicken. Drizzle vegetables with the marinade from the jug, tossing them through the oil mixture to coat evenly.
  • Cover the dish with or foil and bake until the potatoes are soft and the chicken is completely cooked through (about 35 minutes). Change oven setting to grill, uncover and cook for a further 5-10 minutes, or until chicken and potatoes are crispy and golden brown.
  • Serve with olives and lemon slices.
https://mammachefjozi.com/mediterranean-chicken-potatoes/

Broccoli Bacon Cheese & Chicken Bake – an Instant Family Favourite

Broccoli, Bacon, Cheese & Chicken Bake

This recipe looked fantastic when I found it, but was even better than expected! An instant family favourite, the boys loved it, yes, even though it was mainly broccoli. That’s always a measure of a successful dinner… the broccoli and chicken baking together result in such tasty juices at the bottom of the dish. If you were to add rice to the mix (not necessary at all) you would have a lovely broth to go with it.

Blanch the broccoli before baking to enhance the colour and flavour.

Broccoli Bacon Cheese & Chicken Bake – an Instant Family Favourite

4-6

Broccoli Bacon Cheese & Chicken Bake – an Instant Family Favourite

Ingredients

  • 1 head of broccoli
  • 1 packet diced bacon
  • 6-8 chicken breasts
  • 1 cup cheddar cheese
  • 1 cup mozarella/white cheddar cheese

Instructions

  • Preheat oven to 200 C.
  • Place chicken breasts flat on a cutting board, drizzle with a little olive oil & cover with cling wrap.
  • Bash with your fist to flatten them evenly (great stress reliever).
  • Remove cling wrap and season with ground salt & black pepper.
  • Spray an oven dish with olive oil cooking spray and place chicken breasts into the dish.
  • Bring a pot of salted water to boil, add broccoli and boil for 2 minutes to blanch.
  • At the same time, fry bacon bits in a small pan until golden.
  • Drain broccoli well.
  • Add broccoli and bacon bits to dish with chicken. Sprinkle cheese evenly over the top.
  • Bake for 20-25 minutes or until chicken is cooked through.
https://mammachefjozi.com/broccoli-bacon-cheese-chicken-bake/

Quick & Easy Dinner Ideas that Your Family Will Love

Where to find inspiration?

Our quick and easy meal plan for last week was really made up by the scruff of it’s pants! It did still come out very well but I have to say that with the weather being as odd as it has been the last few weeks, I found it quite hard to come up with inspiration. When it’s hot and sunny I would think of fresh and summery ideas. When it’s cold I would go for warm comfort food. I pushed through though and went mostly on what I had around the house already.

It was also SuperDad’s birthday and the guest of honour gets to choose whatever they want for dinner. He gave his vote to Blake, who decided on chicken leg and potatoes. Mamma played with the idea and waved my little wand (spoon) to come up with the week’s most popular recipe, which was grilled chicken and smashed potato salad. It received a big thumbs up from this adorable little boy, whose mommy sent me these gorgeous pictures of him absolutely loving his meal.

I have to add that we are all raving about his awesome Lego eating set! If you want to rush out and get yourself one, head over to Makro. I couldn’t find it online, but they can be found in store. Certain items also available at TakeAlot. The range is from Placematix and comes with cutlery as well.

Easy as Pie… so to speak

I find pie quite daunting to make, actually. In any case, my recipes must always be easy and quick to make so that’s where I start when looking for ideas. It does narrow things down.

Onwards and upwards to the yummy business!

Quick & Easy Meal Planner

Quick Easy Meal Planner_Mexican Veggie EnchiladasMeat Free Monday – Mexican Veggie Enchiladas

Quick Easy Meal Planner_Prawn Egg Fried RicePrawn & Egg Fried Rice

Quick Easy Meal Planner_Grilled Chicken Salad Smashed Potato OlivesGrilled Chicken Salad with Smashed Potatoes & Olives


Quick Easy Meal Planner_Baked Fish Rice VegetablesBaked Fish with Rice & Vegetables

Fish, rice and veg is plain, simple, the easiest thing ever and you can add any vegetables of your choice. I have a few rice lovers around so plain rice with anything is always a winner. Gluten free of course and adding the chickpeas gives an extra protein boost.

Mamma’s MomentHappy People Build Their Inner WorldTime seems to be absolutely spinning past us and these past weeks have gone by in a blur. I have been so super busy between business and blog (definitely not complaining) that when I find a spare moment it’s gold, it’s so precious and I wouldn’t waste it on negativity.Yet, I see people who still manage to complain about anything and everything. Do they not see that by focusing on all the negativity, they are creating more negativity in their own lives? Try, for just one day, not to complain and instead find something positive to focus on. See how it changes your perspective and even your reality.

Stay light!

MammaChef Jozi

Democratically Elected Meal Planner – The Boys’ Favourites

The Democratic Meal Planner – One kid, one vote!

 

In light of all the political goings on around us recently, I decided to give democracy a chance to rule the meal planner. I feel like I’m making myself sound very much like a food dictator… She who holds the wooden spoon, rules the plates! It’s for their own good though, trust me!

Meal Planner November 2017

The boys are very modern in their political views and combined their votes to effect community rule over the first two days. This worked out very well for them as they got to have both their favourites. SuperDad is always happy with pasta and basil pesto is also a favourite. Of course they go so well together as a combo! Somebody had to be the carb police and that happened to be me (can’t quite get rid of the dictatorship). My favourite treat as a meal must be salmon. It has become so expensive, even in frozen steaks, that we really only have it on the odd occasion.

Fish shopping tip!

I did discover something quite interesting though… Our local Food Lover’s Market has a fantastic fish section and if you can hold your breath long enough, you might just find a very good deal!

As an example, the prepared, fresh salmon portions on the day were R299.00 per kilogram. In comparison, Woolworths’ fresh Norwegian salmon portions are R500.00 per kilogram, but that’s not the point. If you select a whole salmon, they will fillet it for you, package the quantity that you want and the price on the day was R179.99 per kilogram. That is a major difference!

As usual, just going that little bit further to be aware of where our food comes from, I looked into the sourcing of the salmon and found this on Food Lover’s Market website:

Although Food Lovers market currently procures farmed Norwegian Salmon which is on the WWF-SASSI orange-list we are implementing a procurement strategy that aligns with SASSI procurement guideline for Salmon. This means that all Norwegian on Food Lover’s shelves will come from farms that are affiliated to the Global Salmon Initiative (GSI – http://globalsalmoninitiative.org/) by January 2019. These farms have committed to work towards meeting the Aquaculture Stewardship Council (ASC) standard for responsible aquaculture by 2020. Food Lover’s has full traceability back to all source farms and is annually tracking progress of these farms towards their 2020 ASC target.

Sustainable is good and I like the accountability and action plan.

This post really is becoming quite political! I have a soapbox and everything! I think it’s about time for the good stuff!

The Recipe Cards

Remember you can sign up to the newsletter to get your meal planner and recipe cards all together in advance, in your inbox! Alternatively you are two weeks behind… and have to come all the way here to MammaChef Jozi to download them… Then again, I love your visits and the more the better! So I tell you what, do both!

Boys’ Choice Monday – Caldo Verde (Portuguese Green Soup)

Democratically Elected Meal Planner_Caldo Verde

Boys’ Choice Tuesday – Spagheti Bolognese

Democratically Elected Meal Planner_Simple Spaghetti Bolognese

Mamma’s Choice Wednesday – Salmon & Roast Vegetable Salad

Democratically Elected Meal Planner_Salmon & Roast Vegetable Salad

SuperDad’s Choice Thursday – Chicken & Basil Pesto Pasta

Democratically Elected Meal Planner_Chicken Basil Pesto Pasta

Needless to say, we all thoroughly enjoyed this week’s dinners. Blake, who is four, has recently taken to proclaiming every meal as the best food he has ever eaten! The people have spoken!

Alright, I think that is more than enough of my political commentary. I will leave you with this thought. Whatever your mood, whatever is going on in life, try to get yourself just one level up on the emotional scale! If you’re feeling dejected, try to find something that makes you feel content. Anxiety looks for something that brings peace and so on. The point is to raise your vibration! I’ll expand on this a little more later on. If you can (and it’s always possible)… Smile!

Let a smile be your umbrella on a rainy day

No Bake Pecan Nut Brownies From Christel’s Creative Cooking

Gluten Free, Finger Licking, No Bake Pecan Nut Brownies

I can’t imagine anything looking better than these right now! Healthy ingredients like almond flour and coconut oil make them totally guilt free and no baking… well they didn’t even need to be more awesome!

The Recipe

3 roughly heaped up table spoons of solid coconut oil.
3 table spoons of honey or maple syrup (you can use more or less according to taste).
1 slab of good quality dark chocolate – I used #Lindt – A Touch of Sea Salt Dark Chocolate.
About a cup of Pecan nuts – broken up.
About half a cup of almond flour and half a cup of cocoa (you can always add more later on).
Vanilla extract or essence.

TIP!! #toastyournuts !!
no bake pecan nut browniesI lightly toasted the pecans and almond flour in the oven for about 10 minutes. Toasting nuts activates the flavour and gives it a crisp and toasty texture and taste.

Heat up the first 2 ingredients on low heat until it starts to simmer. Mix in the dark chocolate until melted and remove from heat.

Mix in the nuts, almond flour, cocoa and vanilla and stir around. If it looks as if it is still a bit runny, you can add more almond flour or cocoa.

Line a baking tray with baking paper and spread out the mixture evenly, gently pressing down. Let it cool down in the fridge for about an hour.

Cut into pieces. Yum!

 

Supper Snapshot for the Women’s Day Week

Women’s Day Week

This week was a short one as we had a public holiday right in the middle – Women’s Day. In case you don’t really know why we commemorate Women’s Day, here’s some background from Wikipedia:

National Women’s Day is a South African public holiday celebrated annually on 9 August. The day commemorates the 1956 march of approximately 20 000 women to the Union Buildings in Pretoria to petition against the country’s pass laws that required South Africans defined as “black” under The Population Registration Act to carry an internal passport, known as a pass, that served to maintain population segregation, control urbanisation, and manage migrant labour during the apartheid era.[1] The first National Women’s Day was celebrated on 9 August 1994.[2] In 2006, a reenactment of the march was staged for its 50th anniversary, with many of the 1956 march veterans.

More on this day and what it means in another post to come!

Supper Snapshot

Monday – Haloumi, Lentil & Vegetable Bake

Gluten and sugar free, packed with loads of healthy stuff and really, really delicious! Diced butternut, thickly chopped red onions, sliced leeks (we got the biggest leeks I have ever seen in my life!) baked at 200 degrees for 20 minutes. Add a tin of organic brown lentils, a tin of peeled and diced tomatoes, season with salt, pepper, mixed herbs and paprika. Bake for another 10 minutes.
Place thickly sliced haloumi on top of the veg and grill for around 8 minutes or until melted and golden brown.

Tuesday – Baked Hake, Mashed Potatoes, Sauteed Bacon & Cabbage

Wednesday – Chicken Broccoli Pasta Bake

Chicken strips sautéed in butter and olive oil with chopped garlic, salt and pepper. Penne pasta boiled with broccoli.
Mix all together in a large, deep oven dish. Add 1 cup fresh cream, 1-2 cups of mozzarella. Mix well. Top with Parmesan cheese and bake in the oven for 10 minutes.

Thursday – Lamb Chops with Potato & Leek Gratin

The most succulent lamb chops with a creamy potato and leek gratin.
Sauté finely sliced leeks over low-medium heat for about 10 minutes. Should be soft but not brown. Slice unpeeled potatoes thinly and nuke them in the microwave on high for 5 minutes just to speed up the cooking time a bit. .
When leeks are cooked, season with salt and pepper, then pack alternating layers of the potato and leeks into an oven dish.
Pour in a cup of cream, sprinkle generously with Parmesan cheese. Add a bit more salt and pepper to suit your tastebuds.
Bake at 180 degrees for 15 to 20 minutes.
Lamb chops seasoned with salt and pepper, grilled on our George Foreman grill.

Friday – Toasted Cheese!

Good old toasted cheese on ciabatta bread.

 

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