15 MINUTES

STIR-FRIED GINGER CHICKEN

■ 500g skinned and boned chicken

■ 2 Tbsp each: grated root ginger, soy sauce

■ 1 tsp each: crushed garlic, sugar

■ 1 medium onion, thinly sliced

■ 1 large carrot, julienned

■ 1-2 Tbsp canola oil

■ 4 cups finely shredded cabbage or spinach

Thinly slice the chicken into strips.

Place in a bowl with the combined ginger, soy sauce, garlic and sugar. Toss to coat. Stir-fry the onion and carrot in the oil in a wok for 1 minute.

Add the chicken and ginger mixture and stir-fry for 2-3 minutes. Add the cabbage and stir-fry until just wilted. Serve on cooked rice or noodles. — Serves 4

CHICKEN PITAS

400g minced chicken

■ 2 Tbsp yoghurt

■ 1⁄2 tsp each: ground cinnamon, paprika

■ pinch each: salt, cayenne pepper

■ 1 onion, sliced

■ 2 tomatoes, sliced

■ 1⁄4 cup chopped mint

■ 2 large pita breads, halved Combine the mince with the yoghurt and spices.

Form into 4 patties. Cook in a frying pan or under a hot grill for about 4 minutes each side.

Meanwhile, combine the onion, tomatoes, and mint. Spoon into the halved pita pockets and top with the patties. — Serves 4.

CHICKEN CAPERS

■ 2 large skinned and boned chicken breasts

■ salt and pepper to taste

■ 2-3 Tbsp cornflour

■ 2 Tbsp each: extra virgin olive oil, capers

■ 8 pitted green olives, thinly sliced

■ 2 cloves garlic, crushed

■ 1⁄4 cup each: white wine, good chicken stock

■ 2 Tbsp each: butter, chopped parsley

Halve the chicken breasts lengthwise.

Season. Dust with the cornflour. Brown the chicken in the oil in non-stick frying pan over mediumhigh heat for 3-4 minutes each side. Stir in the capers, olives and garlic. Add the wine and chicken stock and bring to a simmer.

Cook for about 4 minutes, turning the chicken over halfway through. Add the butter and parsley.

Season with salt and pepper, if necessary. — Serves 4