Cabbage recipes

Cabbage rolls with pink pad Thai and plum sauce

50 minutes

Chicken recipes

Chicken sausage and swiss chard pie with tomato chutney

30 minutes

Warm Caesar-style roast chicken and potato salad

1 hour if roasting the chicken yourself, otherwise 20 minutes

Braai recipes

Eight-spice spatchcock chicken

1 hour

Asian recipes

Thai cucumber pickle, chicken and rice noodle salad

30 minutes

Pepper recipes

Rice noodles with chicken wings and braised shiitake mushrooms

1 hour

Chicken and avocado quesadilla

15 minutes

Flat-roasted organic chicken on sweet potatoes

1 hour

Soup recipes

Fresh organic sweetcorn soup

30 minutes, plus 40 minutes for the broth

Corn recipes

Slow-roasted organic chicken, mango and corn salad

1½ hours

Slow-roasted organic chicken, mango and corn salad

By Phillippa Cheifitz

Serves 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 1½ hours

Ingredients

1 organic chicken
sea-salt flakes and freshly ground black pepper
1 organic onion, thinly sliced
3 cloves organic garlic, crushed
a handful of organic thyme
125 g dried organic mango or 1 fresh organic mango, plus extra to garnish with
2 cups organic mango juice
½ cup organic Chardonnay
organic avocado oil

For serving:

2 cups organic corn kernels, steamed
1 x 150 g packet organic baby spinach leaves

Method

Preheat the oven to 160°C.
Remove the backbone from the chicken (freeze to use for broth). Flatten the chicken by giving it a good thump. Remove any visible fat, dry the chicken well and season.
Line a roasting pan with baking paper. Add a layer of onion, then garlic, thyme and some seasoning. Add the mango, dried or fresh, and place the flattened chicken on top. Pour the mango juice and wine over.
Drizzle avocado oil onto the skin of the chicken. Roast for 1½ hours until very tender and nicely browned. Allow to cool to room temperature.
Shred the chicken, discarding the bones. Strain the pan juices and blend with 60ml (¼ cup) avocado oil. Check seasoning, then mix with the shredded chicken.
Turn onto a platter. Add sliced (cooked or fresh) mango, steamed corn and spinach leaves.

Per serving: 2 275.5kJ, 51.8g protein, 17.6g fat, 38.3g carbs

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Chicken and avocado quesadilla

Flat-roasted organic chicken on sweet potatoes

Fresh organic sweetcorn soup

Slow-roasted organic chicken, mango and corn salad

Slow-roasted organic chicken, mango and corn salad

Ingredients

Method