poultry.

SUMMERY POACHED CHICKEN

with Smashed Lemony Peas.

THIS IS LIGHT AND FRESH AND BURSTING WITH ALL MANNER OF SPRINGTIME LOVELINESS.

SERVES 4 | PREPARATION TIME 10 minutes | COOKING TIME 10–15 minutes

WHAT YOU’LL NEED

• 4 cups (1 L) good-quality chicken stock
• 4 skinless chicken breasts

LEMONY PEAS

• 2 cups peas (I use frozen) OR 1 cup peas and 1 cup shelled broad beans
• 1 Tbsp lemon juice
• 1 tsp lemon zest
• 1 Tbsp olive oil, plus extra for drizzling
• 1–2 tsp chopped fresh mint, plus extra leaves for garnishing
• salt and freshly ground black pepper
• Parmesan shavings, for serving

WHAT TO DO

1. Bring the chicken stock to a boil and add the chicken breasts. Turn the heat down so that the stock is at a gentle simmer, and poach for 8–10 minutes, or until the chicken breasts have just cooked through. Don’t overcook as they will become tough.
2. Meanwhile, cook the peas for 1–2 minutes in salted boiling water, drain, mash and add the remaining ingredients.
3. Slice the chicken on the diagonal into 1-cm-thick slices. Serve immediately in warmed bowls on a bed of smashed peas, with a drizzle of olive oil, some Parmesan shavings and a few fresh mint leaves.

ROSEMARY AND MUSTARD CHICKEN BREASTS.

THIS IS A MID-WEEK CRACKER. THE ULTIMATE DELIVERER OF BANG-FOR-YOUR-BUCK IN TERMS OF FUSS-FREE FLAVOUR.

SERVES 4 | PREPARATION TIME 10 minutes | COOKING TIME 15 minutes

WHAT YOU’LL NEED

• 4 plump chicken breasts, skin on
• salt and freshly ground black pepper
• 1 Tbsp olive oil or butter
• 2 whole cloves garlic
• 1 sprig fresh rosemary
• 2 tsp Dijon mustard
• ¹⁄₄ cup chicken stock or white wine
• ¹⁄₄ cup fresh cream (optional, alternatively add a little more stock)
• 1 cup frozen peas
• 1 Tbsp lemon juice, for serving
• 1 heaped tsp lemon zest, for serving
• fresh parsley, for serving

WHAT TO DO

1. Season the chicken breasts lightly with salt and pepper.
2. To a large pan over medium-high heat, add the olive oil or butter and, when hot (or the butter starts to foam), add the chicken breasts, skin-side down, and cook for 3–4 minutes, or until the skin is golden and crispy. Cook for 2–3 minutes on the other side, then remove the breasts from the pan and set aside.
3. Add the garlic cloves and rosemary sprig to the same pan and cook for about a minute, then add the mustard, stock or white wine and cream (or more stock) – this will pick up all the sticky caramelised bits from the base of the pan, which is where all the flavour will be (it’s called ‘deglazing the pan’). Simmer for 2–3 minutes or until the sauce starts to thicken slightly, then return the breasts to the pan for another 3–4 minutes. Remove the pan from the heat, stir through the frozen peas until heated through and set aside to rest for a few minutes before serving.
4. Serve with a drizzle of lemon juice, a scattering of lemon zest and fresh parsley.

Note: Serve with a creamy sweet potato or cauliflower mash, or with extra greens such as baby spinach and tenderstem broccoli or mange tout.

QUICK CHICKEN BIRYANI.

WE CAN’T ESCAPE OUR CURRY HERITAGE HERE IN SOUTH AFRICA, AND I AM NOT COMPLAINING. AND AS IS SO OFTEN THE CASE WITH A GOOD CURRY OR INDIAN DISH THAT REQUIRES LOTS OF LOVE AND LAYERING OF FLAVOURS, THE INGREDIENTS LIST IS FAIRLY LONG, BUT THE INPUT IS EXCEPTIONALLY EXCEEDED BY THE OUTPUT THAT DELIVERS A BEAUTIFULLY FLUFFY AND FRAGRANT CURRIED RICE DISH THAT YOU CAN’T HELP BUT FALL IN LOVE WITH.

SERVES 4 | PREPARATION TIME 10 minutes | COOKING TIME 25 minutes

WHAT YOU’LL NEED

• 1 cup basmati rice
• 2 Tbsp cooking oil
• 1 large onion, finely chopped
• 1 heaped tsp grated fresh ginger
• 750 g skinless chicken breast fillets, cut into 2 cm cubes and lightly seasoned
• 2 cloves garlic, minced
• 1 Tbsp medium curry powder (or mild if you prefer)
• 1 tsp each of ground coriander, turmeric and ground cumin
• 3 cardamom pods, ‘bruised’ to crack them open
• 1 cinnamon stick or ¹⁄₂ tsp ground cinnamon
• ¹⁄₂ cup dried apricots, roughly chopped
• ¹⁄₂ cup seedless raisins
• ¹⁄₄ cup toasted slivered almonds, for serving
• roughly torn or chopped fresh coriander, for serving
• ¹⁄₂ cup natural yoghurt or buttermilk with 1 Tbsp chopped fresh mint stirred through, to serve on the side

WHAT TO DO

1. Cook the rice according to the packet instructions in lightly salted boiling water, then drain and set aside.
2. Meanwhile, to a large saucepan over medium heat, add the cooking oil and gently fry the onion for 4–5 minutes, or until softened. Add the ginger and chicken and cook for another 4 minutes, stirring occasionally.
3. Add the garlic and spices and cook for a minute, stirring well to coat all the chicken.
4. Add the cooked rice along with the apricots and raisins, place the lid on the saucepan but turn off the heat and leave to steam for another 5 minutes before serving immediately with a scattering of toasted slivered almonds and coriander, as well as the minted yoghurt or buttermilk on the side.

FIERY CHICKEN LIVERS

with Cauliflower Mash.

SPICY CHICKEN LIVERS ARE SERVED IN MANY CORNERS OF AFRICA, AND MOST FAMOUSLY IN MOZAMBIQUE. SERVE WITH FRESH PORTUGUESE BREAD (PÃO) OR CREAMY CAULIFLOWER MASH LIKE I’VE SHOWN HERE.

SERVES 4 | PREPARATION TIME 10 minutes | COOKING TIME 25 minutes

WHAT YOU’LL NEED

• 1 Tbsp butter
• 1 Tbsp olive oil
• 400 g fresh chicken livers
• 1 small onion or shallot, finely chopped
• 100 g bacon, chopped
• 1 fresh chilli, deseeded and finely chopped
• 1 tsp paprika
• 2–3 sprigs fresh thyme
• 1 clove garlic, minced
• 100 ml chicken stock
• 1 Tbsp tomato ketchup
• 1 × 410 g can peeled, chopped tomatoes
• 2 tsp light brown sugar
• ¹⁄₄–¹⁄₂ cup fresh cream
• ¹⁄₂ tsp each of salt and freshly ground black pepper
• 2 Tbsp chopped fresh parsley, for serving

CAULIFLOWER MASH

• 2 medium heads cauliflower, roughly chopped
• 1 Tbsp butter
• 1 Tbsp olive oil
• ¹⁄₄ cup milk to loosen, if necessary
• salt and freshly ground black pepper

WHAT TO DO

1. For the livers, heat the butter and olive oil over medium-high heat in a heavy-based pan. Fry the livers for 3–4 minutes, remove from the pan with a slotted spoon and drain on kitchen paper.
2. Reduce the heat to medium, add the onion or shallot, bacon, chilli, paprika and thyme and cook for 8–10 minutes, or until the onion has softened. Add the garlic for the last minute.
3. Add the stock, ketchup, tomatoes, sugar, cream and seasoning and simmer for 5 minutes. Return the chicken livers to the pan and simmer for a further 15 minutes.
4. Meanwhile, steam the cauliflower until soft, then mix together with the butter, olive oil, a little milk and salt and pepper. Blend until smooth using a stick blender, adding extra milk if needed.
5. Serve the livers spooned over the cauliflower mash and top with a sprinkling of fresh parsley.

Note: To serve as a snack or for a variation, serve the livers bruschetta-style on fresh ciabatta toasts, with a sprinkling of fresh parsley.

QUICK CAJUN CHICKEN WRAPS

with Avocado Mayonnaise.

A CAJUN SPICE MIX IS A BLEND OF NATIVE AMERICAN, FRENCH, SPANISH AND AFRICAN FLAVOURS THAT’S UNIQUE TO THE US STATE OF LOUISIANA. IT’S FIERY AND PACKED FULL OF FLAVOUR AND ON THE WHOLE, PRETTY AMAZING. IT’S ALSO A WAY TO DRESS UP A FAIRLY ORDINARY SET OF CHICKEN STRIPS AND TURN THEM INTO SOMETHING WORTH HAVING A PARTY FOR. CAJUN FOOD EMBODIES A LOT THAT I LOVE WHEN IT COMES TO FOOD – IT’S ABOUT COOKING SIMPLE, EATING LOCAL AND MAKING SURE THERE’S ENOUGH TO SHARE. THE PREDOMINANT SEASONINGS (AND AS ALWAYS, OPINIONS VARY HERE) ARE OREGANO, THYME, CAYENNE PEPPER, PAPRIKA, GROUND CUMIN AND OFTEN MUSTARD, ONION OR GARLIC POWDER.

SERVES 4 | PREPARATION TIME 10 minutes | COOKING TIME 10 minutes

WHAT YOU’LL NEED

• 2 skinless chicken breasts, sliced lengthways
• salt and freshly ground black pepper
• mixture of ¹⁄₂ tsp each of ground cumin, ground coriander, sweet paprika and dried thyme (or use a pre-mixed Cajun seasoning)
• 1 Tbsp olive oil
• 1 whole sweetcorn on the cob (optional)
• 4 tortilla wraps
• ¹⁄₂ cup Avocado Mayonnaise (see Note)
• fresh salad greens, for serving
• 1 lemon, quartered

WHAT TO DO

1. Season the chicken breasts and then generously coat them in the Cajun spice mix. Heat the olive oil in a nonstick pan and fry the chicken breasts for 2–3 minutes on each side, or until golden and cooked through.
2. Remove from the heat, set aside and slice into 1 cm slivers on the diagonal.
3. In the same pan, chargrill the sweetcorn in a little olive oil and then slice off the kernels (if using).
4. Wipe the pan clean and heat the wraps for about 45 seconds on each side. Lay flat, spread with about 1 Tbsp avocado mayonnaise, scatter over a few fresh greens and top with the chicken slices. Squeeze over a little lemon juice and serve immediately.

Note: To make the Avocado Mayo, place 1 egg, ¹⁄₂ clove garlic (optional), ¹⁄₂ depipped and peeled avocado, juice of 1 lemon or lime, small handful fresh basil leaves (optional), and pinch each of salt and black pepper in a blender. Turn on the blender and then slowly drizzle in ³⁄₄ cup cooking oil (not olive oil). It should emulsify and thicken to the usual consistency of mayonnaise within a minute.

BARBECUED CHICKEN.

THERE’S LITTLE THAT WE LOVE MORE IN AFRICA THAN A FLAME-GRILLED CHICKEN. ADD TO THAT OUR VERY SOUTH AFRICAN CHAKALAKA AND YOU’RE IN FOR A FEAST.

SERVES 4 | PREPARATION TIME 10 minutes | COOKING TIME 30–35 minutes

WHAT YOU’LL NEED

BBQ SAUCE

• 2 Tbsp olive oil
• 2 Tbsp tomato ketchup
• 2 Tbsp balsamic vinegar
• 1 Tbsp runny honey
• 1 Tbsp lemon juice
• 1 fresh chilli, deseeded and chopped, or 1 tsp dried chilli flakes
• 2 tsp paprika
• ¹⁄₂ tsp dried coriander
• ¹⁄₂ tsp ground cinnamon
• 2 cloves garlic, minced
• generous pinch each of salt and freshly ground black pepper

CHICKEN

• 1 whole spatchcock-style chicken or 8 mixed chicken pieces, skin on
• chakalaka relish, for serving

WHAT TO DO

1. Combine all the bbq sauce ingredients in a jug.
2. Baste the chicken with the sauce, cover with clingfilm and leave to stand in the fridge for as long as possible before cooking (overnight is ideal, but not essential). Remove from the fridge and bring to room temperature about 20 minutes before cooking.
3. Cook on the barbecue for 30–35 minutes, with the lid down if you have one, turning halfway, until cooked through. Baste with any extra sauce every 10 minutes or so during cooking.
4. Serve immediately with a spicy chakalaka relish, a side salad or a generous spoonful of mealie pap or polenta.

Note: To turn a whole chicken into a flattie, place the chicken so that the drumsticks are on top. Cut all the way along the breastbone with kitchen scissors (most recipes recommend cutting down the breastbone, but I find this much easier). Pull the chicken apart and lay it flat on a roasting tray.

DUKKAH-CRUSTED CHICKEN

with White Bean and Olive Oil Mash.

SERVES 4 | PREPARATION TIME 5–10 minutes | COOKING TIME 10 minutes

WHAT YOU’LL NEED

• 4 skinless chicken breasts
• 2 Tbsp dukkah spice rub
• about 3 Tbsp olive oil
• 2 × 410 g cans cannellini beans, drained
• salt and freshly ground black pepper
• squeeze of lemon juice, for serving
• fresh parsley leaves, for garnishing

WHAT TO DO

1. Slice the chicken breasts in half along the middle (so that they make two very thin breasts; basically ‘butterfly’ them all the way through). Sprinkle each piece with a generous coating of dukkah rub.
2. Heat a frying pan on medium-high heat, add 1 Tbsp olive oil and fry the chicken breasts for 3–4 minutes on each side, or until golden and cooked through. Remove from the pan and set aside to rest.
3. While the chicken rests, heat the cannellini beans in a small saucepan, season to taste with salt and pepper, add a drizzle of olive oil (about 2 Tbsp) and mash roughly. Add 1–2 Tbsp warm water to loosen if necessary.
4. Serve the chicken and mash immediately with a drizzle of lemon juice and a scattering of fresh parsley.

Note: This bean mash is arguably lower in calories than ordinary mashed potato, which you could also certainly use. Alternatively, use sweet potatoes, or cauliflower mash, or just serve with fresh steamed greens for a lighter option.

SPANISH-STYLE ROAST CHICKEN

with Chorizo and Blistered Lemons.

YOU COULD ALMOST CALL THIS YOUR IDEAL ‘SPRINGTIME SPANISH-STYLE ROAST CHICKEN’ BECAUSE IT HOLDS THE DELIGHTFUL PROMISE OF CHILLED SANGRIA AND SUNNY DAYS WITH TIME ON YOUR HANDS AND FOOD ON THE GO. IT’S GOT ALL THE FLAIR AND FLAVOUR AND COLOUR THAT YOU’D EXPECT FROM ANY SPANISH-STYLE FIESTA FOOD, BUT IT’S ALSO LIGHT ENOUGH AND RELAXED ENOUGH TO BE PERFECT LAID-BACK SHARING FOOD. ALSO, IT HAS THE (MASSIVE) ADDED BONUS OF ALL BEING COOKED UP IN ONE DISH. A SIMPLE ASSEMBLAGE OF INGREDIENTS AND YOU’RE JUST A FOOT-TAP AWAY FROM GLORIOUS CHICKEN-Y CHORIZO-Y BLISTERED LEMON GLORY.

SERVES 4 | PREPARATION TIME 5 minutes | COOKING TIME 45–60 minutes

WHAT YOU’LL NEED

• about 400 g baby potatoes, skin on
• 100 g good-quality chorizo, thinly sliced
• 2 red onions, peeled and cut into sixths
• 4 cloves garlic, peeled but left whole
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 8–10 chicken pieces, skin on
• olive oil for coating
• 1 tsp smoked paprika
• generous pinch each of salt and freshly ground black pepper
• 2 lemons, quartered

WHAT TO DO

1. Preheat the oven to 180 °C.
2. Add all the ingredients, except the lemons, to a large roasting dish. Toss everything gently to coat evenly in the olive oil and paprika. Season well with salt and pepper and then add the lemon quarters.
3. Roast uncovered for 25–30 minutes, or until the chicken is just cooked through and the juices run clear when you insert a knife into the flesh. Remove the chicken, drain the pan juices into a small saucepan to make gravy, and return the potatoes etc. to the oven to crisp up a little while the chicken rests.
4. Serve immediately with the gravy made from the pan juices.

Notes: To make a quick gravy, take the pan juices plus gravy powder and mix together, adding hot water according to packet instructions. Simmer gently until the mixture thickens slightly. You could also squeeze in the juice of some of the blistered lemons for extra flavour if you like. For a spicy rosé sangria, mix together 1 × 750 ml bottle rosé wine, 1 cup fresh orange juice, juice of 1 lime, 2 cups lemonade or ginger ale, 1 cup soda water, 1 sliced and depipped peach or nectarine, 1 cinnamon stick and a handful of fresh mint leaves. Serve over plenty of ice.

QUICK HONEY CITRUS DUCK

with French Beans and Toasted Almonds.

ROB AND I WERE LUCKY ENOUGH TO EAT DUCK IN PARIS WHEN WE WERE THERE ON HONEYMOON. IN FACT, THERE WAS A PARTICULAR RESTAURANT WITH A PARTICULARLY DELICIOUS CITRUSY DUCK DISH THAT WE WENT BACK TO THREE TIMES IN TWO DAYS. THIS IS A LITTLE NOD TO THAT, AND I HOPE YOU LIKE IT.

SERVES 4 | PREPARATION TIME 5–10 minutes | COOKING TIME 25 minutes

WHAT YOU’LL NEED

• 2 duck breasts
• salt and freshly ground black pepper

CITRUS SYRUP

• zest and juice of 1 orange or clementine
• zest of 1 lemon
• 2 Tbsp honey
• 1–2 tsp grated fresh ginger
• ¹⁄₂ tsp each of ground cinnamon and nutmeg

GREEN BEANS AND ALMONDS

• 250 g green beans, topped and tailed
• 2 tsp olive oil
• squeeze of lemon juice
• small handful roasted almonds, roughly chopped

WHAT TO DO

1. Preheat the oven to 200 °C.
2. Season the duck breasts with salt and pepper. Add the duck breasts to a heavy-based pan (preferably ovenproof) over medium-high heat and brown skin-side down for 5–6 minutes, or until golden. Cook on the other side for about 2 minutes.
3. Stir all the syrup ingredients together in a bowl. Leave the duck breasts in the pan or transfer to an ovenproof baking dish, add the citrus syrup and roast for a further 5–8 minutes in the oven, or until the juices run clear. Remove and allow to rest for 5 minutes.
4. While the duck rests, simmer the sauce over a medium-low heat to reduce and thicken a little more so that it’s nice and sticky.
5. Cook the beans in salted boiling water for 1–2 minutes, drain, drizzle with the olive oil and lemon juice and scatter over the chopped almonds.
6. Slice the duck thinly and serve with the green beans and a drizzle of the citrus syrup.

Notes: Also works with duck legs, though the roasting time may vary by 5–10 minutes.
You could also serve this with crispy roast potatoes or cauliflower mash (see page 101).