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Phillippa Cheifitz

Recipes & Articles by Phillippa Cheifitz

Chilli recipes

Pasta with red pepper, tomato and chilli meatball sauce

30 minutes

Brunch recipes

Potato omelette with smoked salmon trout and creme fraiche

40 minutes

Stir-fried vegetables with prawns

6 minutes

Savoury bake

Roast vegetable and ricotta bake

50 minutes

Chicken recipes

Chicken couscous with coriander buttermilk

20 minutes

Great value

Green bean, pea, baby potato and micro rocket salad with rooibos vinaigrette

20 minutes

Chops recipes

Pan-fried lamb chops with parsley potato cake

1 hour

Pepper recipes

Stir-fried beef with sweet peppers and coriander rice

15 minutes

Baked layered brinjal with ham

45 minutes

Braised chicken with tomatoes and peppers

40 minutes

Braised chicken with tomatoes and peppers

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

2 T olive oil
8 free-range chicken pieces
Sea salt and freshly ground black pepper, to taste
1 onion, chopped
2 garlic cloves, crushed
1 x 400 g whole Italian tomatoes can
6 small bright salad peppers, quartered lengthways
1 t dried oregano
250 ml chicken stock
Olives a handful
Italian parsley, torn for sprinkling
Rosmarino pasta, cooked al dente, for serving

Method

1. Heat 1 T olive oil in an ovenproof casserole dish. Brown the chicken pieces in the oil, then remove and season to taste.

2. Using the same dish, cook the onion until softened in a little more oil (if necessary). Stir in the garlic, then the tomatoes. Crush the tomatoes with a potato masher and add the peppers and oregano.

3. Return the chicken pieces to the casserole dish. Pour in the stock and bring to a simmer. Add the olives, cover and simmer for 30 minutes or until very tender. If there seems to be too much liquid, remove the chicken and peppers and keep warm. Reduce the sauce over a high heat. Sprinkle with parsley and serve with the rosmarino pasta.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Recipes & Articles by Phillippa Cheifitz

Pasta with red pepper, tomato and chilli meatball sauce

Potato omelette with smoked salmon trout and creme fraiche

Stir-fried vegetables with prawns

Roast vegetable and ricotta bake

Chicken couscous with coriander buttermilk

Green bean, pea, baby potato and micro rocket salad with rooibos vinaigrette

Pan-fried lamb chops with parsley potato cake

Stir-fried beef with sweet peppers and coriander rice

Mixed salad with feta

Seafood pasta salad

Baked layered brinjal with ham

Braised chicken with tomatoes and peppers

Braised chicken with tomatoes and peppers

Ingredients

Method