Actor Altus Theart is a regular on South Africa’s TV and cinema screens.

His wife, Zetske van Pletzen, is the one who cooks and tries out new recipes. Altus loves braaivleis and can’t get enough of meat. COOKING TIP Don’t always stick to the recipe!

I grew up with this dish – my mom used to make it and I still love it

6 to 8 servings

some olive oil

3 chicken breasts

4 chicken thighs

salt and pepper to taste

chicken spices to taste

250 ml (1 c) chicken stock

500 ml (2 c) boiling water

3 onions, chopped

500-700 g broccoli, broken into florets

410 g (1 tin) cream of chicken soup

125 ml (½ c) Bulgarian yoghurt

125 ml (½ c) mayonnaise

7.5 ml (1½ t) mild curry powder

400 ml (1 tin) coconut milk

250 ml (1 c) cheddar cheese, grated

CRUST

375 ml (1½ c) fresh bread crumbs

2.5 ml (½ t) dry mixed herbs

45 ml (3 T) melted butter

Preheat oven to 180 °C.

1 Heat some oil in a saucepan. Flavour chicken portions with salt, pepper and chicken spices.

2 Fry chicken portions in oil till light brown. Drain superfluous oil.

3 Pour chicken stock in saucepan and add 500 ml (2 c) boiling water. Cook chicken portions for 25 minutes and switch off the stove plate. Allow chicken portions in stock to cool off.

4 Heat some more oil in another saucepan and fry onions till soft.

5 Drain off stock, but keep 250 ml (1 c) chicken stock.

6 Debone and flake chicken portions into smaller pieces.

7 Mix broccoli, chicken pieces and onion.

8 Spray ovenproof dish of 22 cm x 22 cm with cooking spray.

9 Spoon chicken mixture into dish.

10 Combine chicken stock, cream of chicken soup, yoghurt, mayonnaise, curry and coconut milk well. Add cheese and mix well. Spoon over chicken mixture.

11 Crust Mix bread crumbs and herbs well. Stir in melted butter and mix again.

12 Sprinkle over chicken dish.

13 Bake for 45 minutes or till golden brown.

TIP

One big broccoli is about 500-700 g