My name is Kemi.

I am a Columinst for Lisa Magazine and your Caterer for today. We have 4 easy recipes for you to choose from and I hope you summon the courage to try to cook at least one of them. If you require any assistance, please Post a comment below and I will get back to you.

Tikka Chicken with Apricots…

This sweet and sour chicken with apricots and thyme makes a great family dinner.

| Preparation Time: 5 mins | Cooking Time: 30 mins


  • 15 millilitre oil
  • 500 gram Chicken breast, sliced
  • 1 Onion, sliced
  • 1 Green pepper, chopped
  • 1 Red pepper, chopped
  • 1 KNORR Rice Mate Chicken Tikka Curry
  • 800 millilitre Warm water
  • 100 gram Dried apricots, chopped
  • 5 millilitre Chopped thyme


  1. Brown chicken strips in oil.
  2. Add onion and peppers and continue to fry for 5 min.
  3. Add sachet of uncooked rice.
  4. Combine seasoning mix with 800 ml warm water and pour mixture over the chicken and rice.
  5. Add the apricots and thyme and bring to the boil, stirring occasionally.
  6. Reduce the heat and allow to simmer for 20 min, stirring occasionally until the rice is cooked.
  7. Season to taste and serve.










Smoky Chicken and Peach Stew…

The sweetness of the peaches combines perfectly with the smokiness of the paprika and it can be made year round as it does not require fresh peaches!

| Preparation Time: 15 mins | Cooking Time: 50 mins


  • 15 millilitre Cooking oil
  • 1 Onion, finely diced
  • 1 Red pepper, sliced
  • 10 millilitre Robertsons Paprika
  • 5 millilitre Robertsons Thyme
  • 500 gram Chicken breast, skin off and cubed
  • 1 Tin peach slices
  • 250 millilitre Water
  • 35 gram KNORR Stew Granules


  1. Heat oil in a pot and lightly sauté the onion and red pepper.
  2. Add the paprika and thyme and fry for 1 minute, stirring continuously to release the aroma and flavour.
  3. Add the cubed chicken breasts and allow to brown for about 10 minutes, stirring occasionally.
  4. Separate the peach slices from the juice, add the juice to the pot together with the water and allow to simmer for 25 minutes with the lid on.
  5. Add the KNORR Stew Granules and the peach slices, stir well until the granules are dissolved and allow to simmer for a further 10 minutes stirring occasionally.
  6. Serve with steamed green beans and rice.










Butternut and Feta Cheese Pasta…

Sweet potato and butternut together with tangy feta cheese are a winning combination. Best of all is that it is vegetarian – so a perfect option for a meatless dinner!

| Preparation Time: 35 mins | Cooking Time: 40 mins


  •     30 millilitre olive oil
  •     350 gram butternut, peeled and cubed
  •     1 Red pepper, deseeded and sliced
  •     1 Onion, finely diced
  •     500 millilitre water
  •     250 gram Pasta shells, boiled and drained
  •     350 gram Sweet Potatoes, peeled and cubed
  •     1 sachet KNORR Macaroni alla mamma Dry Cook-in-Sauce
  •     75 gram Feta cheese, crumbled


  1.     Preheat oven to 200°C.
  2.     Place chopped sweet potato, butternut and red pepper into an oven proof roasting tray and drizzle with 15ml of olive oil.
  3.     Cover with tin foil and roast in the oven for about 30 minutes or until the butternut is soft then remove from the oven.
  4.     In the meantime heat the remaining oil in a pot and fry the onion until soft.
  5.     Add the water and stir in the sachet of KNORR Macaroni alla mamma Dry Cook-in-Sauce then allow to simmer for 5 minutes to thicken.
  6.     Stir in the cooked vegetables and pasta shells then add the feta cheese and stir until melted.










Italian Chicken Pasta…

We know you love chicken and we know you love pasta so throw in some vegetables and enjoy this simple and healthy dish!

| Preparation Time: 20 mins | Cooking Time: 35 mins


  •     1 sachet KNORR Creamy Garlic Vegetable Bake
  •     15 millilitre Sunflower oil
  •     400 gram Chicken fillet strips
  •     1 Onion, finely sliced
  •     1 Green pepper, sliced
  •     1 Red pepper, sliced
  •     1 Yellow pepper, sliced
  •     1 Tin chopped tomatoes
  •     5 millilitre Dried sweet basil
  •     10 millilitre Dried origanum
  •     500 gram Tagliatelle pasta, cooked and drained
  •     Parmesan cheese, grated


  1.     Place the contents of the sachet of KNORR Creamy Garlic Vegetable Bake into a bowl and dip the chicken strips in it to coat well then shake off and set aside .
  2.     Heat oil in a large pan and fry the chicken strips until well browned.
  3.     Add the onion and peppers and fry until soft.
  4.     Add the chopped tomatoes together with the basil and origanum.
  5.     Allow to simmer until the chicken is cooked through.
  6.     Mix the sauce with the cooked tagliatelle pasta and serve with grated Parmesan cheese.