Poultry recipes Archives

Chicken recipes

Umleqwa curry

30 minutes

Chicken recipes

Peri-peri chicken thighs

45 minutes

Chicken recipes

Herby roast chicken

2 ½ hours

Chicken recipes

Rainbow chopped salad

Chicken recipes

Easy chicken livers

15 minutes

Chicken breast

Chicken piccata

20 minutes

Braai recipes

Harissa-and-yoghurt chicken pitas

45 minutes

Chicken recipes

Chicken-and-mushroom wontons in broth

20 minutes

Avocado recipes

Chicken-and-nectarine bowls

10–15 minutes

Chicken-and-nectarine bowls

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10–15 minutes

Ingredients

4 free-range skinless boneless chicken breasts
2 cups almond milk
4 ripe nectarines, quartered
2 avocados, halved
parsley, to garnish
radishes, thinly sliced, to garnish

For the salsa, mix:

12 basil leaves, shredded
1 x 100 g Woolworths chevin log
sea salt and freshly ground black pepper, to taste
12 pitted green olives, diced
2 T olive oil
1⁄4 cup coconut water
2 T ponzu sauce

Method

1. Place the chicken in a pan. Add the almond milk and simmer, covered, for 10 minutes. Allow to cool, then remove from the pan and slice.

2. Place the nectarines on a plate and top with the chicken, avocado, parsley, radishes and salsa.

Cook's note: This salad is Abigail’s new take on a poké bowl – you'll love the combination of the fresh ingredients. You can add noodles, rice or pasta if you want to make it go
a bit further.

Find more salad recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly
Food assistants: Emma Nkunzana and Cheri Kustner

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Umleqwa curry

Peri-peri chicken thighs

Herby roast chicken

Rainbow chopped salad

Easy chicken livers

Chicken piccata

Harissa-and-yoghurt chicken pitas

Chicken-and-mushroom wontons in broth

Chicken-and-nectarine bowls

Chicken-and-nectarine bowls

Ingredients

Method