Chef Rudo Kandiero
In today’s culinary world, many young people enter the kitchen eager to learn.
Yet there is a growing problem: everyone expects them to know, but very few are willing to teach.
Many aspiring cooks do not know how to hold a knife properly, chop ingredients efficiently, slice an onion correctly, organise their workstation or work safely in a professional kitchen.
Instead of teaching them these essential skills, some chefs simply shout, “You should already know this!” But how can they know if no one has taken the time to teach them?
Someone has to guide them. Someone has to correct them.
Someone has to show them the right way.
A young cook does not need humiliation; they need direction. Every chef, after all, was once a beginner who did not know everything. If we want better chefs tomorrow, we must start teaching better today.
This week, we prepare a delicious creamy lemon herb chicken served with rice, roasted potatoes and broccoli. This recipe serves two and requires approximately 40 minutes of preparation and cooking time.
Ingredients
Two small chicken breasts, sliced into strips;
Two tablespoons olive oil;
Two tablespoons unsalted butter;
Three garlic cloves, minced;
Juice of one lemon;
Zest of half lemon
100 ml (half cup) heavy cream;
One teaspoon Dijon mustard;
Two tablespoons fresh parsley, chopped;
Salt and black pepper, to taste;
One cup cooked basmati rice;
One medium potato, peeled and cubed;
Half tablespoon olive oil (for potatoes);
Half teaspoon paprika
Half cup steamed broccoli;
Lemon wedges, for serving
Method
1. Preheat the oven to 200°C (390°F).
Toss the potato cubes with olive oil, paprika, salt and pepper. Roast for 20 to 25 minutes until golden and crispy.
2. Season the chicken strips with salt and pepper.
Heat one tablespoon of olive oil in a skillet over medium heat and cook the chicken for three to four minutes per side, or until golden and cooked through. Remove the chicken and set aside.
3. In the same skillet, melt the butter and sauté the minced garlic for about 30 seconds until fragrant.
4. Stir in the lemon juice, lemon zest and Dijon mustard, then pour in the heavy cream.
Simmer for three to four minutes until the sauce thickens slightly.
5. Return the chicken to the skillet, spooning the warm sauce over the top and simmer for one to two minutes until heated through.
6. Serve the chicken alongside the warm basmati rice, roasted potatoes and steamed broccoli. Garnish with chopped parsley and serve with extra lemon wedges.
Variations
Substitute the heavy cream with Greek yogurt for a tangier, lighter sauce.
Stir in a pinch of red chilli flakes along with the garlic.
Swap the chicken breasts for boneless, skinless chicken thighs.
Rudo Kandiero is a qualified chef with a diploma in food preparation and culinary arts, patisserie and food safety the HACCP WAY. She can be contacted on Facebook and Instagram (Rudo Kandiero)
