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    Recipes — chicken

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    Garlicky Bourbon Chicken

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 35 minutes
        •    Yield: Serves 4

    Ingredients

        •    kosher salt
        •    1 cup bourbon
        •    1 cup frozen peas
        •    extra virgin olive oil
        •    1 large onion, sliced
        •    6 garlic cloves, minced
        •    2 tbsps unsalted butter
        •    freshly ground black pepper
        •    2 tbsps freshly chopped parsley
        •    2 1/2 cups low-sodium chicken broth
        •    2 lb. chicken thighs, patted dry with paper towels

    Method

    1. In a large skillet over medium-high heat, melt 1 tablespoon each butter and oil. Season chicken thighs with salt and pepper.

    2. Sear chicken skin-side down until golden, about 5 minutes, then flip and cook 2 minutes more. Transfer to a plate.

    3. Add remaining tablespoon butter to skillet and let melt. Add garlic and onions and cook until just soft, about 3 minutes. Add bourbon and chicken broth and simmer 5 minutes. Season with salt and pepper and return chicken skin side up. Simmer until chicken is cooked through and sauce is thickened, about 15 to 20 minutes.

    4. Add peas to skillet and cook until warmed through, 2 minutes.

    5. Garnish with parsley before serving.



    This great family recipe is thanks to delish Recipes at https://www.delish.com/cooking/recipe-ideas/recipes/a50323/garlicky-bourbon-chicken-recipe/

    Snappy Chicken Wings

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4

    Ingredients

        •    2 pounds chicken wings
        •    2/3 cup cayenne pepper sauce
        •    1 1/2 tsps ground cayenne pepper
        •    1/2 cup wish-bone chunky blue cheese dressing

    Method

    1. Preheat oven to 425°
    2. Cut tips off wings; cut wings in half at joint. Combine cayenne pepper sauce, Spread and ground cayenne pepper in bowl. Stir in wings until coated.
    3. Arrange wings in roasting pan or bottom of broiler pan, without the rack. Bake 1 hour or until wings are thoroughly cooked and crisp. Serve with Wish-Bone® Chunky Blue Cheese Dressing.



    This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Snappy-chicken-wings-299505#recipeDirections

    Rosemary Roast Chicken Thighs, new Potatoes, Asparagus & Garlic

    An all-in-one lighter roast with Jersey Royals and a whole bulb of garlic - the potatoes catch the lemony cooking juices

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 45 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 tbsp olive oil
        •    1 lemon, halved
        •    8 chicken thighs
        •    750g new potato, halved
        •    small handful rosemary sprigs
        •    1 whole garlic bulbs, cloves separated
        •    2 large bunches asparagus, woody ends discarded

    Method

    1. Heat oven to 200C/180C fan/gas 6. Put the potatoes, asparagus, garlic cloves, oil and lots of seasoning in a large roasting dish (about 30 x 20cm). Squeeze over all the juice from the lemon halves, then cut them into chunks and add them to the dish. Toss everything together, cover the dish with foil, and roast for about 15 mins.
    2. Remove the foil and mix through the rosemary. Season the chicken thighs and arrange evenly in the dish.
    3. Roast for another 25-30 mins until the potatoes are tender, and the chicken is crisp and cooked through. Serve the dish in the middle of the table for everyone to share.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/rosemary-roast-chicken-thighs-new-potatoes-asparagus-garlic

    Chicken Fajitas with Cheat's Mole Sauce

    This chicken recipe is spicy, smoky, sizzling and packed with flavour.

    Prep Time

        •    Prep and cook time: 25 minutes
        •    Yield: Serves 4


    Ingredients

        •    1 lime
        •    olive oil
        •    1 red pepper
        •    1 yellow pepper
        •    1 large red onion
        •    1/2 tsp ground cumin
        •    4 tbsps natural yoghurt
        •    1/2 tsp mild chilli powder
        •    4 wholemeal flour tortillas
        •    4 sprigs of fresh coriander
        •    1/2 tsp sweet smoked paprika
        •    4 x 120g skinless free-range chicken breasts


    Chest's Mole Sauce:

        •    1 tsp ground cumin
        •    2 tbsps chipotle paste
        •    2 medium ripe tomatoes
        •    1/2 tsp ground cinnamon
        •    1 pinch of mild chilli powder
        •    15g quality dark chocolate (70%)


    Method

    1. Place 1 tablespoon of oil into a bowl with the spices and half the lime juice.

    2. Peel and finely slice the onion, then trim and deseed the peppers. Slice the peppers and the chicken breasts into 1cm strips.

    3. Add the onion, pepper and chicken to the bowl of spices with a pinch of sea salt and black pepper and toss to coat. Leave to marinate while you make the mole sauce.

    4. Drizzle 1 tablespoon of oil into a pan over a medium heat. Finely chop the tomatoes and add to the pan, followed by the chipotle paste and spices. Cook for 2 to 3 minutes, then pour in 200ml of hot water. Cook for a further 10 minutes, or until thickened, mashing the tomatoes to make a smoother sauce.

    5. Remove from the heat and finely grate in the chocolate, stir until melted, then set aside for later. Wrap the tortillas in tin foil and put to one side.

    6. Pour 1 tablespoon of oil into a large frying pan over a medium-high heat. Add the chicken and veg and fry for 6 minutes, or until cooked through, turning halfway. You may need to do this in batches.

    7. Meanwhile, pop the parcel of tortillas into a low oven for 5 minutes to warm through. Cut the remaining lime half into wedges, pick and finely chop the coriander leaves, and put the yoghurt into a little bowl.

    8. Remove the tortillas from the oven, and build the fajitas: take a wrap, spoon over some mole sauce and top with chicken and veg. Spoon over some yoghurt, scatter over a few coriander leaves and squeeze over a little lime juice. Nice served with a dollop of fresh guacamole.



    This great family recipe is thanks to Jamie Oliver Recipes at https://www.jamieoliver.com/recipes/chicken-breast-recipes/clare-s-chicken-fajitas-with-cheat-s-mole-sauce/

    Slow Cooker Persian Peach and Chicken Stew

    This recipe really is foolproof, but you do have to pick ripe peaches to provide the sweetness in the dish. And because the stew is so easy, we encourage you to get creative with your rice. Amp it up with Persian flavors like saffron for the perfect accompaniment to your khoresh.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 2 hours & 30 minutes
        •    Yield: Serves 6-8


    Ingredients

        •    2 tbsps olive oil
        •    Rice, for serving
        •    ¼ cup lime juice
        •    Kosher salt, to taste
        •    ½ tsp ground cumin
        •    1 tsp ground turmeric
        •    1 tsp ground coriander
        •    3 garlic cloves, minced
        •    4 scallions, thinly sliced
        •    ¼ tsp ground cinnamom
        •    ½ tsp ground cardamom
        •    1 yellow onion, finely chopped
        •    2 tbsps pomegranate molasses
        •    3 pounds boneless, skinless chicken thighs, cut into 2 inch pieces
        •    2 pounds (5 medium) yellow peachers, pitted and cut into eighths


    Method:
    Place all of the ingredients, except the peachers, into a slow cooker and mix to incorporate. Cook on high for 2 hours. Add the peachers and cook until the chicken is fully cooked and the peachers are tender, 30 minutes more. Season with salt, then serve with rice.



    This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/cook/recipes/slow-cooker-peach-chicken-stew-recipe-khoresh-summer-fruit