Cluck yeah! 9 delicious chicken recipes to try this week
From classics like peri-peri chicken to inventive fusions like Cajun pasta with Amarula, there's something for everyone.
These nine recipes celebrate the versatility of Mzansi's most loved protein, chicken.
Chicken is a staple in the South African kitchen for a reason; it's versatile, comforting, and works with just about any flavour.
From a South African take on Cajun pasta to a comforting honey and soy stew, here are nine flavour-packed chicken recipes to add to your rotation.
Want to make this later? Tap on the bookmark ribbon at the top of your screen and come back to it when you need to shop for ingredients or start cooking.
Cajun chicken pasta in Amarula sauce
Cajun-spiced chicken meets a rich Amarula cream sauce in this bold, South African-inspired pasta. The sweet liqueur tempers the heat, while the roasted peppers and sundried tomatoes bring bursts of flavour.
This one-pot dish gets its depth from butter beans and an unexpected twist: chai rooibos tea in the sauce. Comforting and full of layered flavour.
This easy stir-fry combines roasted chilli paste, pad Thai sauce, chicken, vegetables, and yellow (or egg) noodles. Topped with spring onion, coriander, and cashews, it's quick, satisfying, and remarkably similar to the real thing.
Chicken and waffles
Crispy fried chicken is served on top of golden, fluffy waffles and finished with maple syrup. It's a sweet-savoury classic that never fails.
Chicken is spatchcocked and roasted in a velvety, spicy curry sauce until charred. It is served with a sambal of cherry tomatoes, coriander, onions, and fluffy rotis.
This comforting stew features the rich umami of soy sauce and the sweetness of honey. It's flavourful and hearty, and it's made with pantry basics.
A flavourful chicken wrapped in bacon to add something extra to your dish
Spatchcock your chicken for even cooking and maximum char. The peri-peri marinade delivers bold, smoky heat, perfect for a weekend braai.
Award-winning Chef Xoliswa Ndoyiya prepared this chutney-glazed chicken for Nelson Mandela for over twenty years. It's simple, tender, and steeped in legacy and re-imagined by celebrity chef Warren Mendes.
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Washington Post
32 minutes ago
- Washington Post
Conservationists release rehabilitated vultures back into the wild on South African mountain
MAGALIESBURG, South Africa — Five vultures that were rescued and rehabilitated by a conservation group have been released back into the wild on a mountain range in South Africa. Two of the Cape Vultures were rescued from the illegal wildlife trade, where the birds' body parts are sought after for potions and charms. One of them had all its feathers removed and the Vulpro vulture conservation group looked after it for nearly a year while they grew back. Two of the other vultures were injured in the wild. One was saved after it landed in a dam and became waterlogged and was unable to fly, conservationists said. The birds were set free on the Magaliesburg Mountains in northern South Africa, where there is an existing vulture colony. Vultures generally aren't well-loved because of their appearance and because they feed entirely on carrion — or dead animal carcasses — and are often associated with death. But conservationists say these scavengers are critical for cleaning up ecosystems and preventing animal and human disease outbreaks. Because of their eating habits, vultures are also susceptible to mass poisoning when poachers target other animals, and they can die in their hundreds from a poisoned carcass. Six of Africa's other native vulture species are listed as endangered or critically endangered. The Cape Vulture was removed from the endangered list in 2021 after successful conservation efforts but is still classified as vulnerable. The vulture release was organized by Vulpro and the Humane World for Animals organization. ___ AP Africa news:
Associated Press
38 minutes ago
- Associated Press
Conservationists release rehabilitated vultures back into the wild on South African mountain
MAGALIESBURG, South Africa (AP) — Five vultures that were rescued and rehabilitated by a conservation group have been released back into the wild on a mountain range in South Africa. Two of the Cape Vultures were rescued from the illegal wildlife trade, where the birds' body parts are sought after for potions and charms. One of them had all its feathers removed and the Vulpro vulture conservation group looked after it for nearly a year while they grew back. Two of the other vultures were injured in the wild. One was saved after it landed in a dam and became waterlogged and was unable to fly, conservationists said. The birds were set free on the Magaliesburg Mountains in northern South Africa, where there is an existing vulture colony. Vultures generally aren't well-loved because of their appearance and because they feed entirely on carrion — or dead animal carcasses — and are often associated with death. But conservationists say these scavengers are critical for cleaning up ecosystems and preventing animal and human disease outbreaks. Because of their eating habits, vultures are also susceptible to mass poisoning when poachers target other animals, and they can die in their hundreds from a poisoned carcass. Six of Africa's other native vulture species are listed as endangered or critically endangered. The Cape Vulture was removed from the endangered list in 2021 after successful conservation efforts but is still classified as vulnerable. The vulture release was organized by Vulpro and the Humane World for Animals organization. ___ AP Africa news:
Washington Post
3 hours ago
- Washington Post
This succotash with corn, peaches and andouille is an ode to summer
The not-so-secret secret to cooking delectable dishes is starting with the most flavorful ingredients you can find. This can mean either focusing on fresh seasonal produce or frozen food that was picked and processed when it was at its peak. When using such ingredients, even the simplest of preparations can yield sublime results. That's the inspiration behind this vibrant summer succotash with andouille and peaches. My introduction to succotash came via the 'Looney Tunes' character Sylvester the Cat, and his 'suffering succotash' catchphrase. But the dish goes back much further. Often described as a vegetable stew featuring corn and beans, succotash is a staple of the Native American diet, with some historians believing it was probably served at the inaugural Thanksgiving in 1621. Get the recipe: Summer Succotash With Andouille and Peaches 'The term first made its appearance in print in 1745, an Americanism formed from the [Narragansett] word misickquatash (and other Native American words, for example, sukquttahash and msakwitash), referring to various ingredients in a stew pot, and, more specifically in the [Narragansett], to an ear of corn,' John F. Mariani wrote in 'The Encyclopedia of American Food and Drink.' The dish could also include any manner of meat, seafood, nuts, fruits and vegetables, based on what was available at the time. English explorer Jonathan Carver described succotash when writing about his travels through North America in the 1760s: 'This is composed of their unripe corn as before described, and beans in the same state, boiled together with bears flesh, the fat of which moistens the pulse, and renders it beyond comparison delicious.' Settlers adopted succotash as a staple of their own diets, canonizing it as part of the cuisine of what became the United States, and it went through many iterations over the centuries. More of a concept than an exact recipe, succotash is open to a cook's interpretation, as long there are corn and beans involved. I have limited experience preparing it myself, but given the creative license inherent in succotash, I knew it would be the perfect vehicle to highlight some of summer's best produce — including fresh corn, tomatoes and peaches — with the convenience of frozen lima beans. And while I'm sure bear meat has its merits, I opted for andouille sausage to add protein, fat and flavor. 'The Original Fannie Farmer Cook Book,' published in 1896, included the following recipe: 'Cut hot boiled corn from the cob, add equal quantity of hot boiled shelled beans; season with butter and salt; reheat before serving.' A recipe published a decade earlier in the Chicago Tribune called for canned corn and canned string beans cooked in a combination of milk and water. The prominence of fresh corn in many modern versions ties the dish to the summer months in the present day, but succotash can be made all year round with dried produce. Some versions also include squash, completing the Three Sisters group of crops that Native Americans are famous for cultivating together. In 'Mastering the Art of Southern Cooking' by Nathalie Dupree and Cynthia Graubart, there are mushrooms and summer squash sautéed alongside butter beans, corn, onion, shallot, garlic and fresh herbs in the cook's choice of fat (bacon or sausage drippings, or butter and oil). Other Southern iterations may include tomatoes or okra, or you can find the ingredients baked into a casserole. My version, with sweet corn and creamy, earthy baby lima beans, comes together quickly in a skillet and includes andouille sausage and peaches. The spiced, smoky sausage infuses olive oil with its flavor to permeate throughout the dish, which is complemented by the peaches' sweetness. There's also juicy, savory tomatoes; oniony sweetness from sliced shallot; and a sprinkle of basil just before serving for a fresh herbal finish. This ode to summer is delicious and filling on its own, or pair it with a pot of steamed rice or a batch of fresh-out-of-the-oven cornbread to feed more guests. Get the recipe: Summer Succotash With Andouille and Peaches
