Quick & Easy – Light sup­per

En­joy evening din­ing with these easy-to-pre­pare and de­li­cious meals.

True Love - - Contents - By TUMELO MUSHI-SEBOPA Pho­to­graphs GRAEME WYLLIE


4 chicken breasts, with the skin re­moved 1 chilli, finely chopped

½ onion, finely chopped Sea salt and black pep­per 3T oil 3T but­ter 1 cup chicken stock ½ cup cream ½ le­mon, juiced 1 bunch co­rian­der, chopped roughly


1. In a bowl, grind the chilli and onion un­til a paste forms. Sea­son with salt and pep­per. Rub mix­ture over chicken breasts. 2. In a large saucepan, heat oil and but­ter. Brown chicken on all sides for 10 min­utes. Add chicken stock and sim­mer for 15 min­utes. Add cream and le­mon juice. Cook for 5 min­utes. Add co­rian­der. 3. Serve warm with roasted


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