7 DAYS 7 dishes
SCHOOL-NIGHT DINNERS
1 Chicken biryani with cumin yoghurt
2 Baked trout with peach salsa
3 Pork fillet with onion rings and strawberry salsa
4 Green shakshuka with Danish feta, sourdough and edible flowers
IT’S THE WEEKEND, BABY!
5 Oxtail in Guinness with chickpeas and spinach
6 Green melon and mint mojito
7 Roasted veggie deep quiche
8 Creamy cheese stack with Port syrup, dried figs and pecan nut brittle
CHICKEN BIRYANI WITH CUMIN YOGHURT
Serves 6 – 8 EASY 1 hr 30 mins
WHAT YOU NEED
10 chicken thighs, cut into 3cm cubes
4cm piece fresh ginger, peeled and finely grated
4 garlic cloves, peeled and crushed
1 tbsp ground coriander
1 tsp ground turmeric
1 tbsp garam masala canola oil, to fry
1 large onion, peeled and thinly sliced salt and freshly ground black pepper, to taste
2 tbsp cumin seeds
6 cardamom pods, crushed
3 bay leaves
2 cinnamon quills
420g (2 cups) basmati rice
750ml (3 cups) chicken stock
1 combined handful fresh parsley and fresh coriander, chopped + extra, to garnish
CUMIN YOGHURT
375g (1½ cups)
plain yoghurt
1 tsp ground cumin
HOW TO DO IT
1 For the biryani, combine the chicken, ginger, garlic, ground coriander, turmeric and garam masala in a bowl. Make sure chicken is well coated, cover and refrigerate
