Yum Yum Chicken Dinner

Think about how one can create diversity in the kitchen, especially with foods that we eat often like pap, chicken, rice, pasta and beef.The secret lies in experimentation. Are you willing to stretch the boundaries of your imagination? Are you willing to take risks? When you don't have access to expensive ingredients, can you still create a dish that is different yet enjoyable, and perhaps even memorable?The answer to the above should always be yes, yes and yes.One of my favourite proteins to cook with is chicken. It's affordable, tastes great and can be prepared in so many ways.They say there are more than 10 000 well-known recipes using chicken breast. How many of those recipes have you tried?This week, I present two flavour-filled recipes for everyday cooking that will definitely make dinner time memorable.Coconut Chicken and RiceIngredients4 to 6 chicken pieces (preferably thighs and drumsticks, but others will work too)1 can coconut milk1 onion, chopped6 button mushrooms, sliced1/2 head broccoli1 tbsp flour/cornstarch4 tbsp cooking oil2 tbsp butter1 spring onion2 tsp curry powderChilli flakes1 tbsp thyme1 tbsp rosemarySalt, pepper to tasteMethod1. Pour cooking oil into a pan and place on medium heat. Meanwhile, season your chicken pieces with salt and pepper, and fry until golden brown. Set aside. Do not stress if not cooked through the middle yet.2. To the pan, add chopped onion and cook until soft, then add the mushrooms. Cook together until the mushrooms turn slightly soft but do not overcook.3. To the mushroom and onion mix, add butter, curry powder and flour and stir until flour is cooked through – about five minutes. Shake the can of coconut milk well, and add to the flour onion mix. Stir and incorporate thoroughly.4. Add broccoli and stir continuously as the broccoli cooks. After five minutes, reduce heat to low, and then return chicken to pan and let simmer for about 15 minutes. Add thyme and rosemary halfway through.5. Serve with jasmine rice and chopped fresh spring onion.Butternut Mash and Fiery Paprika ChickenIngredients4 chicken breasts1 butternut (medium sized)1/2 cup of cream or milk2 tablespoons butter or margarine1 tsp cayenne pepper3 teaspoons paprika2 tsp thyme2 tsp rosemary2 tbsp cooking oilMethod:1. Peel and cut butternut into cubes and season with salt, a bit of oil and cinnamon. Place on a baking tray and into the oven at 200°C for about 20 minutes or until cooked. Place aside.2. Season chicken with salt, pepper, paprika, thyme, rosemary, cayenne and oil and place into a baking tray. Bake at 200°C until chicken is cooked through, but make sure not to overcook. Rest the chicken for a few minutes before cutting it.3. Mash butternut with butter and cream/milk. Add more cream/milk if needed. Serve and enjoy.

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