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3 hours

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1 hour 10 minutes

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Isibindi (ox or lamb’s liver with onion and spices)

25 minutes

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Iimbotyi (boiled sugar beans)

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Easy tuna pasta bake

45 minutes

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Curried butternut soup

1 hour

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Boerewors pie with carrot pickle

30 minutes

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Beef-and-vegetable stir-fry

20 minutes

Labneh with poached pears

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20 minutes

Baby chicken with red wine and rosemary

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Baby chicken with red wine and rosemary

1 hour

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Baby chicken with red wine and rosemary

By Brendan and Leigh Thorncroft

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour

Ingredients

For the stuffing:

150 g day-old crusty bread, chopped
1 clove garlic, minced
50 g salted butter, melted
3 sprigs thyme
10 g Italian parsley, chopped
100 g button mushrooms, grated
a few drops of truffle oil
salt and pepper, to taste
3 baby chickens
1 red onion, quartered
5 carrots, peeled and roughly chopped
4 sticks celery, roughly chopped
1 bulb garlic, halved
20 g fresh thyme
button mushrooms, halved
1 ½ cups chicken stock
3 cups red wine

Method

1 To make the stuffing, combine all the ingredients in a bowl and mix until evenly distributed and doughy.

2 Fill the cavities of the baby chickens with the stuffing. Place the onion, carrots, celery, garlic, thyme and mushrooms in the base of an ovenproof dish. Place the chickens on top of the vegetables.

3 Pour over the chicken stock and red wine. Place into a Weber or oven at 180°C and roast for 1 hour.

Find more chicken recipes here

Extracted with permission from Sunday Lunching at The Table by Brendan and Leigh Thorncroft.