SOUTH AFRICAN VEGETARIAN DISHES RECIPES

Name: South African chutney chicken
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 4
Cuisine: African
Ingredients: 1 tbsp olive oil; 1 small onion, finely chopped; 1 garlic clove, finely chopped; 1 red chilli, deseeded and finely chopped; 6 tbsp mango chutney; 1 tbsp Worcestershire sauce; 6 tbsp mayonnaise; 8 chicken thighs, skin on and bone in; green salad, to serve

SOUTH AFRICAN CHUTNEY CHICKEN RECIPE - BBC GOOD FOOD

South African chutney chicken recipe - BBC Good Food image

Top chicken thighs with garlic, chilli and mango chutney for an easy meal that takes just 5 minutes to prep - then simply roast in the oven

Provided by Good Food team

Categories Dinner, Main course

Total Time 55 minutes

Prep Time 5 minutes

Cook Time 50 minutes

Yield 4

Number Of Ingredients 9

Ingredients

1 tbsp olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 red chilli, deseeded and finely chopped
6 tbsp mango chutney
1 tbsp Worcestershire sauce
6 tbsp mayonnaise
8 chicken thighs, skin on and bone in
green salad, to serve

Steps:

Heat oven to 200C/180C fan/gas 6. Heat the oil in a frying pan over a medium heat and cook the onion, garlic and chilli for a few mins until softened. Stir in the chutney, Worcestershire sauce and mayonnaise. Taste and season.
Arrange the chicken on a foil-lined baking tray and spoon over the chutney mixture. Roast the chicken in the oven for 40-45 mins until cooked through and sticky. Serve with a green salad.

Nutrition Facts : Calories 450 calories, FatContent 35 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 13 grams carbohydrates, SugarContent 12 grams sugar, ProteinContent 21 grams protein, SodiumContent 1.3 milligram of sodium

VEGETARIAN BURRITO BOWLS RECIPE | MYRECIPES

Vegetarian Burrito Bowls Recipe | MyRecipes image

These easy, delicious veggie bowls can be on your table in less time than it takes to drive to the local taco joint.

Provided by MyRecipes

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield Serves 4

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 cup basmati rice
Salt
2 cloves garlic, minced
2 15.5-oz. cans black beans, drained, rinsed
1 teaspoon chili powder
1 teaspoon cumin
1 avocado, pitted, peeled, diced
2 tablespoons lime juice
1 ½ cups corn kernels, fresh or frozen, thawed if frozen
1 ½ cups cherry tomatoes, quartered
Sour cream, shredded Cheddar, cilantro leaves, sliced radishes, chopped pickled jalapeños, and tortilla chips, optional

Steps:

Warm 1 Tbsp. oil in a saucepan over medium-high heat. Add rice and cook, stirring, until fragrant, 1 to 2 minutes. Add 1 1/2 cups water and 1/2 tsp. salt. Bring to a boil, cover, reduce heat to low and simmer until water is absorbed, about 15 minutes.
Warm remaining 1 Tbsp. oil in a skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Stir in 1/2 cup water, beans, chili powder and cumin. Bring to a simmer and cook until most of liquid has evaporated, 5 to 7 minutes, stirring once or twice. Season lightly with salt.
Combine avocados and lime juice in a medium bowl. Divide rice among 4 bowls. Top with bean mixture, corn, tomatoes and avocados. Serve with garnishes and chips on the side, if desired.

Nutrition Facts : Calories 470 calories, CarbohydrateContent 85 g, FatContent 15 g, FiberContent 14 g, ProteinContent 12 g, SaturatedFatContent 2 g, SodiumContent 636 mg

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