A Sunday lunch chicken dish and dessert your family will love you for | Living and LovingLiving and Loving

A Sunday lunch chicken dish and dessert your family will love you for

Tired of the same old chicken roast and malva pudding for Sunday lunch? Shake things up with these delicious recipes.


It might be a little chilly for a braai this Sunday, so get the family to keep you company in the kitchen while you prepare these delicious dishes for Sunday lunch.

ALSO SEE: 4 yummy waffle recipes, perfect for Sunday brunch

Chicken Piccata with artichokes

*Serves 4


  • 2 large free-range chicken breasts or 4 small breasts
  • 40g finely grated Parmesan cheese
  • 40g all-purpose flour
  • Sea salt flakes
  • Freshly ground black pepper
  • 2 tbsp olive oil
  • 4 tbsp butter, chilled
  • 125ml dry white wine
  • 125ml chicken stock
  • 1/2 lemon, cut into slices
  • 60g capers, drained
  • 2 x 400g tins artichoke hearts
  • 2 tbsp freshly chopped parsley
  • Neutral oil for frying


  1. Drain the artichoke hearts. Keep one tin’s contents for the sauce. Dry the other artichoke hearts well using paper towels. Slice all into quarters.
  2. If using 2 large chicken breasts, butterfly the breasts and separate into 4 cutlets.
  3. Mix the Parmesan and flour in a bowl and season well. Dredge the chicken breasts until well coated in the mixture.
  4. Fry the chicken breasts in a large saucepan with 2 tbsp olive oil and 2 tbsp butter. Fry for about 5 minutes on each side until golden brown and cooked through. Place on a rack and keep warm in the oven.
  5. In the same pan, pour in the white wine and simmer for a few minutes. Add the chicken stock and lemon slices and allow the sauce to reduce slightly. Add the drained capers and the tin of artichoke hearts, cut into quarters. Remove from the heat, sprinkle in the parsley and add the remaining 2 tbsp of butter. Stir until well mixed.
  6. Heat the neutral oil to 200˚C. Fry half the artichoke hearts in the hot oil until golden brown and crispy.
  7. Remove the chicken from the oven and return to the saucepan. Top with the crispy fried artichokes and serve straight out of the pan with your choice of pasta, salad or crusty baguette.

Chicken Piccata with artichokes

Chocolate raspberry tart

*Serves 8 – 10

Ingredients chocolate pastry

  • 170g cake flour
  • 50g icing sugar
  • 60ml cocoa powder
  • 2ml salt
  • 100g cold butter, cubed
  • 1 egg yolk
  • 60ml water


  • 200g raspberries
  • 500ml cream
  • 60g caster sugar
  • 100g Staffords Milk Choc Disks
  • 150g Staffords Dark Choc Disks
  • 5ml Staffords Vanilla Extract with Seeds
  • 3 eggs, lightly whisked
  • 10ml cocoa powder, for dusting

Method for the chocolate pastry

  1. Sift the flour, cocoa powder and icing sugar into a mixing bowl and add the salt.
  2. Add the cold butter and work into the flour using your fingertips, until the mixture resembles breadcrumbs.
  3. Beat the egg yolk with the water and add to the flour mixture and mix until the dough comes together.
  4. Turn out onto a lightly floured surface and briefly knead until smooth. Wrap in cling film and place in the fridge for 20 minutes.
  5. Roll the pastry out onto a lightly floured surface. Use it to line a 25cm loose-bottomed tart tin and chill in the fridge for 20 minutes.
  6. Preheat the oven to 190°C. Bake the pastry case blind for 12 – 15 minutes.
  7. Remove from the oven and allow to cool.


  1. Reduce the oven temperature to 160°C.
  2. Reserve a third of the raspberries for decoration and use the remainder of the raspberries to line the baked tart case.
  3. Place the cream and sugar into a pan and gently bring to the boil.
  4. Stir until the sugar dissolves and remove from the heat, add the chocolate disks and vanilla.
  5. Allow to cool for 5 minutes and stir in the eggs.
  6. Transfer the tart case to a baking sheet and pour the chocolate filling over the raspberries.
  7. Bake the tart for 25 − 35 minutes, or until the filling is cooked but still slightly wobbly in the middle.
  8. Allow to cool at room temperature until set.
  9. Decorate with the remaining raspberries and a dusting of cocoa powder around the edges of the tart.

*Recipes courtesy of Staffords

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