cooking with love

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/

Summery Grilled Sweet Potato & Bacon Salad

Grilled Sweet Potato and Bacon Salad

Grilled Sweet Potato and Bacon Salad

Ingredients

  • 800 g sweet potato, peeled, cut diagonally into 1cm slices
  • 2 tbsp olive oil
  • 200 g rindless bacon rashers, cut into strips
  • 1/2 cup Mayonnaise
  • 1 orange, rind finely grated, juiced
  • 2 baby cos lettuces, trimmed, cut into thin wedges
  • 60 g baby rocket
  • 150 g snow peas, trimmed, blanched, thinly sliced
  • 2 green shallots, thinly sliced
  • 1/3 cup walnuts, toasted, roughly chopped

Instructions

  • Heat a grill pan or electric grill to high heat. Place sweet potato in a bowl.
  • Drizzle with oil and toss to coat. Season.
  • Grill sweet potato, for 2-3 minutes each side or until tender and lightly charred. Transfer to a plate.
  • Cook the bacon, stirring often, in a nonstick frying pan over med heat for 10 minutes or until golden and crisp. Transfer to a plate lined with paper towel to drain the fat.
  • Combine the mayonnaise, orange rind and juice in a large bowl. Season with salt and pepper.
  • Arrange the lettuce, rocket, sweet potato and snow peas on serving plates. Sprinkle with bacon and shallot, drizzle with the mayonnaise mixture and top with walnuts.
https://mammachefjozi.com/summery-grilled-sweet-potato-bacon-salad/

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/

Baby Kingklip with Tuscan Style Vegetables

Something fishy

The Mediterranean Diet prescribes plenty of fish and less meat. This baby kingklip recipe is gluten free, sugar free, super low carb and super high in nutrition.

It also tastes divine, especially made with baby kingklip, takes only 30 minutes to make and it’s so very easy!

Baby Kingklip with Tuscan Style Vegetables

Browsing around my local Food Lover’s Market for fish, I wanted something other than Hake. I noticed that 500g Hake fillets were R70 and 500g Kingklip portions were R140. Then I spotted the Baby Kingklip at R89 for 800 grams and thought this was quite a good deal. Something different and for a great price relative to their fully grown kin.

Anyway, on to the recipe!

Baby Kingklip with Tuscan Style Vegetables

30 minutes

Category: Weekday Meals

Cuisine: Fish

4-6

Baby Kingklip with Tuscan Style Vegetables

Ingredients

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 tsp crushed garlic
  • 1/2-1 tsp chilli flakes (to taste)
  • 2 tsp fresh rosemary finely chopped (optional)
  • 2 tins peeled & diced tomatoes
  • 2 tins cannelini beans, rinsed and drained
  • 200 g fresh baby spinach, washed and dried
  • salt and pepper
  • 800 g baby kingklip or hake fillets, patted dry and seasoned with salt and pepper
  • fresh parsley and lemon to garnish
  • juice of 1 lemon

Instructions

  • In a large, deep pan with a lid, heat 1 tbsp olive oil. Add onion and 1 tsp garlic. Saute until onion has softened. Garlic mustn't brown.
  • Add chilli flakes and rosemary if using. Add diced tomatoes and cannelini beans. Stir well then cover the pan, and reduce heat to simmer while cooking the fish.
  • In a large non stick pan on med-high heat, add 1 tbsp olive oil and 1 tsp garlic. When garlic is sizzling, add fish fillets and cook for a couple of minutes. Lift the edge of the fish when it is becoming opaque on top, and see if it is nicely browned on the bottom. Carefully turn the fish using a spatula. While fish cooks on the second side, add fresh spinach to the bean and tomato mixture. Stir well, and replace the lid. Turn off the heat. Allow the spinach to wilt. Check for seasoning. Stir.
  • Squeeze fresh lemon juice over the cooked fish fillets.
  • Divide the vegetable mixture among your plates or bowls.
  • Top each with a fish fillet, and garnish with parsley and a wedge of lemon if desired.
https://mammachefjozi.com/baby-kingklip-with-tuscan-style-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/

Chicken breasts stuffed with creamy spinach and feta

Even the little spinach critics in our house loved this! Creamy spinach in juicy chicken breast, served with fluffy sautéed potatoes and broccoli (just because I felt like lots of green stuff).

Recipe

Switch oven on to bake at 230 degrees C.

Peel and dice 6 potatoes, place into a large pan with a pinch or two of salt, cover with water and boil for 5 minutes. Drain, shake them onto a tray lined with kitchen paper and leave to cool.

Cook 2 cups of frozen spinach in the microwave as per packet instructions (or boil in a pot – with microwave cooking there is just less water to squeeze out of the cooked spinach). Empty cooked spinach into a bowl and mix in 1 cup feta cheese and 1 cup cream cheese, 2 teaspoons crushed garlic, salt and pepper.

Lay 4-6 large chicken breasts flat on a glass cutting board. Cut a pocket into the thick side of the breast. Try not to cut right through to the other side.

Use a spoon to divide the filling and stuff into the chicken breast pocket. Season with some more salt and pepper.

Heat some olive oil in an oven proof pan over medium-high temp, then add stuffed chicken breasts, on the flat side and fry for 5 minutes then turn over. Next, place the pan into the oven and bake for 10 minutes. Once in the oven, steam broccoli florets.

Heat another glug of olive oil in a large non-stick pan, on medium high heat. Add potatoes in a single layer and let them sizzle but don’t stir until they start to brown underneath. Turn 2-3 times in a total of 8 minutes cooking time, so that they are nicely browned all over. I didn’t use a non-stick pan and mine became delicious fluffy potato squares. Still good but not quite what I was going for! Drain on kitchen paper and season with ground salt.

Check chicken – add an extra 2-5 minutes cooking time if your chicken breasts are super thick. If you poke the chicken with a fork and juices run clear, it is cooked.

Enjoy!

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