1 red onion, thinly sliced 1 English cucumber, thinly sliced 60ml apple cider vinegar 5ml salt 5ml sugar
60ml soy sauce 30ml honey 4 chicken breasts, skin and bone removed 30ml vegetable oil 2 cloves of garlic, minced 2,5ml ground coriander
For the pickle: Add the sliced onion and cucumber to a bowl and pour the vinegar over. Sprinkle over the salt, sugar and a few grindings of black pepper. Mix through, cover with plastic wrap and set aside.
For the chicken: Add the soy and honey to a shallow bowl and stir to combine. Add the chicken to the sauce and stir to coat. Place a large pan over medium-high heat and add the vegetable oil. Add the garlic and coriander and stir-fry for 30 seconds. Take the breasts from the marinade and cook for 3 minutes per side. It is important to regulate the heat as the chicken can burn easily at this stage. Add the reserved marinade and 60ml water to the pan. Bring to a simmer and then reduce the heat to medium-low. Cover with a lid and cook the breasts for 15 minutes, turning half-way through the cooking time. Remove the lid and turn the heat up to medium-high. Cook the chicken for another 5 minutes, until the liquid is reduced and the chicken is shiny and glazed. Serve with steamed rice, pickled cucumber and the sauce.
Place a heavy-bottom saucepan on medium heat. Add the bacon and cook until crispy and browned. Remove from the pan. Place the chicken breasts on a flat surface and halve them horizontally so that you have 8 thin chicken portions. Mix the flour, breadcrumbs and salt together in a shallow dish. Coat the chicken generously with the flour mixture. Pour the vegetable oil into the saucepan and allow it to warm up. Fry the breasts for 3minutes per side, remove from the saucepan and set aside. Remove the oil from the saucepan and wipe it clean with paper towel. Now add the butter and allow to melt over medium-high heat. Sprinkle in the flour and stir around until it forms a paste. Cook for one minute while stirring. Gradually pour in the chicken stock and milk and whisk continuously. Now add the Worcestershire sauce, onion powder and tarragon. Reduce the heat to a simmer and add the chicken back into the sauce. Sprinkle over the bacon and simmer for 5 – 10 minutes. Serve the chicken and the sauce on creamy mashed potatoes.
Preheat your oven to 180℃. Place the chicken in a large oven dish, spacing them so that they aren’t crowded. Season with salt and pepper. Pour the mayonnaise, chutney, water and curry powder into a jug and whisk together. Pour over the chicken. Chop half the apricots and sprinkle on the chicken. Cover the oven dish with aluminium foil and place in the oven to cook for 40 minutes. Remove the foil and scatter the rest of the apricots over. Cook the chicken (without the foil) for another 15 minutes. Spoon the liquid over the chicken from time to time. I serve this dish on couscous which is great for absorbing the abundance of sauce. A tomato and basil salad is the perfect pairing for a great weekday dinner!