ESSENTIAL RECIPES- CHICKEN
CHICKEN, CORN & FRIED EGG BOWL
By The South African Poultry Association( SAPA).
Serves: 4
INGREDIENTS
• 250ml rice
• olive oil, for frying
• 2 chicken breasts, sliced
• salt & pepper
• 4 eggs
• 2 cooked corn cobs, kernels cut off
• 2 spring onions, thinly sliced
• honey mustard dressing, to serve
METHOD
1. Cook the rice according to packet instructions.
2. Heat a splash of oil in a frying pan over medium heat and fry the chicken for about 5 minutes, turning, until golden and cooked. Season with salt and pepper. Set aside.
3. Add another splash of oil to the same frying pan set over medium heat; crack in the eggs and fry for about 3 minutes or until the whites are set but the yolks are still runny. Season with salt and pepper.
4. Divide the rice between 4 bowls. Top with chicken, corn, eggs and spring onions. Serve with the dressing.
Variation: For a spicy alternative, use Cajun spice as seasoning instead of salt and pepper.
MUSHROOM-STUFFED ROAST CHICKEN
By Sifo @ sifo _ the _ cooking _ husband
This is an extract from Sifo The Cooking Husband Vol. 2 by Sinoyolo Sifo, published by Penguin Random House South Africa, retailing at R370.
A whole chicken is a classic dish that always features on my family gathering menus. I decided to put a little twist on it by adding this tasty mushroom stuffing.
Serves: 6 – 8
INGREDIENTS
• 1 whole chicken( 1 – 1.2kg)
• salt & pepper, to taste
• 50ml canola oil
• 2 tablespoons barbecue sauce
• 1 tablespoon barbecue spice
• 1 tablespoon crushed garlic
• 2 teaspoons paprika
• 1 teaspoon chicken spice
• 1 teaspoon onion powder
For the mushroom stuffing:
• 45g butter
• 150g portobello mushrooms, roughly chopped
• 1 medium red onion, sliced
• 2 tablespoons onion marmalade
• 10g fresh thyme
• salt & pepper, to taste
METHOD
1. Preheat the oven to 180 ° C.
66 | Autumn 2026 • essentialflavours. co. za