• HK Store
  • Singapore Store
0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart
    Check Out Continue Shopping

    Recipes — chicken

    Honey Mustard Chicken Pot with Parsnips

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 40 minutes
        •    Yield: Serves 4


        •    1 tbsp olive oil
        •    2 tbsps clear sprigs
        •    300ml vegetable stock
        •    2 onions, finely chopped
        •    2 tbsps wholegrain mustard
        •    350g parsnip, cut into sticks
        •    flat-leaf parsley, to serve (Optional)
        •    8 bone-in chicken thighs, skin removed


    1. Heat half the oil in a large frying pan or shallow casserole with a lid. Brown the chicken until golden, then set aside. Heat the remaining oil, then cook the onions for 5 mins until softened.
    2. Nestle the thighs back amongst the onions and add the parnips. Mix the stock with the mustard and honey, then pour in. Scatter over the thyme, then bring to a simmer. Cover, then cook for 30 mins (or longer, see tip) until the chicken is tender, then season. Serve with steamed greens.

    This great family recipe is thanks to BBC Goodfoodat https://www.bbcgoodfood.com/recipes/honey-mustard-chicken-pot-parsnips

    Roast Chicken for Two

    Prep Time

        •    Prep and cook time: 1 hour & 50 minutes
        •    Yield: Serves 2


        •    1 pear
        •    olive oil
        •    1 orange
        •    1/2 an onion
        •    2 cloves of garlic
        •    1 splash of brandy
        •    1 sprig of fresh sage
        •    1 large knob of butter
        •    a few sprigs of fresh thyme
        •    1 handful of dried cranberries
        •    150g free-range chicken livers
        •    1 handful of vac-packed chestnuts
        •    1 x 1.6 kg whole free-range chicken
        •    6 rashers of higher-welfare unsmoked streaky bason


    1. Peel, core and chop the pear, peel and finely chop the onion, then peel the garlic. Trim the chicken livers, removing any stringy bits.
    2. Heat a frying pan on a medium heat, add a splash of oil and gently fry the pear, onion, garlic, chestnuts and sage leaves for 15 minutes, or until softened.
    3. Add the butter, move the veg to one side, then add the livers. Season well and cook for a minute or so, then add the brandy and stir.
    4. Cook on high for no more than 4 minutes, so the livers are still blushing inside; you’ll see them plump up. Overcooked, they’re tough, and we want them silky smooth.
    5. Tip it all into a food processor and pulse till creamy, but with some texture. Stir in the cranberries, then spread out on a plate and pop in the fridge to cool for a few minutes.
    6. Preheat your oven to full whack.
    7. Gently push your fingers between the skin and chicken breast meat to create a pocket. Push the stuffing into it, pull back the skin and secure with a couple of cocktail sticks. Drizzle with oil and season well, rubbing it all over the meat.
    8. Slice the orange into 6 wedges, then fit as many into the chicken’s cavity as you can – leave enough room for air to circulate – then transfer it to a roasting tray.
    9. Place the bird in the oven, then turn down the heat to 190ºC/375ºF/gas 5. Cook for 1 hour 20 minutes in total, or until cooked, basting the chicken and covering the breast with bacon halfway through.
    10. When done, transfer to a board to rest before carving. Sprinkle with thyme leaves and serve with lovely roast veggies.

    This great family recipe is thanks to Jamie OliverRecipes at https://www.jamieoliver.com/recipes/chicken-recipes/roast-chicken-for-two/

    Garlic Dijon Chicken and Brussels Sprouts

    Winner winner chicken dinner! Baked Chicken thighs with a flavorful garlic, lemon and dijon marinade with brussel sprouts that baste in the scrumptious pan drippings. We just love this easy sheet pan chicken and brussels sprouts recipe!

    These Baked Chicken thighs with a zesty and flavorful garlic, lemon and dijon marinade roast together with brussels sprouts that baste in the scrumptious pan drippings. For best results, marinate 6 hours or overnight.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 28 minutes
        •    Yield: Serves 6


    For the chicken marinade:

        •    1/2 tbsp salt
        •    2 tbsps olive oil
        •    1 tbsp dijon mustard
        •    1/4 tsp black pepper
        •    2 tbsps lemon juice from 1 lemon
        •    2 garlic cloves pressed or minced
        •    2 tbsps parsley finely chopped, plus more to garnish

    For chicken and brussels sprouts:

        •    2 tsps olive oil
        •    1/2 tsp sea salt
        •    1/8 tsp black pepper
        •    8 chicken thighs preferably skin-on, bonesless
        •    1 1/2 lbs brussels sprouts trimmed and halved


    1. In a small bowl, add the ingredients for the chicken marinade and stir stir to combine. Place chicken thighs into a mixing bowl or in a large ziploc bag, add the marinade and stir to combine. Marinate at least 6 hours or preferably overnight.
    2. Trim and halve the brussels sprouts (see instruction below). Place them on a parchment or silpat lined baking sheet and sprinkle with 1/2 tsp salt, 1/4 tsp pepper and 2 tsp olive oil. Toss to combine then scoot the sprouts to edges of the pan, keeping them in a single layer.
    3. Place marinated thighs, skin-side-up, in the center of the pan about 1/2" apart. Bake uncovered at 400˚F for 25 minutes (30 minutes for bone-in chicken). For crispier skin, broil on high heat for 2-4 minutes or until skins have browned.

    This great family recipe is thanks to Natasha's KitchenRecipes at https://natashaskitchen.com/garlic-dijon-chicken-and-brussels-sprouts-recipe/

    Instant Pot Chicken Cacciatore

    Instant Pot Chicken Cacciatore - an easy pressure cooker meal loaded with tender chicken, tomatoes, bell peppers, kale, carrots and sliced mushrooms. A comforting rustic dish that's perfect for busy weeknights with the best hearty and cozy Italian flavors.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 6


        •    2-3 tbsps olive oil
        •    6 oz tomato paste
        •    1 tsp dried oregano
        •    1/4 tsp dried thyme
        •    1 cup sliced carrots
        •    1/4 tsp dried rosemary
        •    4 cloves garlic, minced
        •    1 cup sliced mushrooms
        •    4 kalamata olives (Optional)
        •    salt and black pepper to taste
        •    1/4 cup diced red bell peppers
        •    1/2 medium white onion, chopped
        •    6 boneless skinless chicken thighs
        •    1/2 cup chopped kale, stems removed
        •    fresh basil leaves for garnish (Optional)
        •    1 28 oz canned diced tomatoes drained
        •    2 tbsps fresh chopped parsley plus more for serving


    1. Season chicken with salt and black pepper. Heat olive oil in the Instant Pot and press the SAUTE button.

    2. Sear the chicken until you get a nice brown caramel coating. You may have to work in batches, depending on the size of your Instant Pot. Transfer the chicken to a plate.

    3. Add the inner pot back to the pressure cooker and add more oil, if needed. Saute the garlic, onion, bell peppers, carrots, mushrooms, diced tomatoes, tomato paste, dried basil, oregano, rosemary, thyme and salt and black pepper to taste. Stir to combine.

      Add the chicken back to the pot. Press CANCEL then cover with lid. Turn the valve to SEALING and press PRESSURE COOK HIGH (OR MANUAL - for older models).

    4. Set the timer to 10 minutes. Once the Instant Pot comes to pressure and cooks for 10 minutes, do a QUICK RELEASE. Open the lid carefully and stir in the olives and kale.

    5. OPTIONAL STEP:If you prefer a thicker stew, witch to SAUTE mode and stir in an arrow root starch slurry (or use xanthan gum for low carb) and cook for about 2-3 minutes until the stew bubbles and thickens up.

    6. Sprinkle with chopped parsley, basil leaves and taste and season with additional salt or black pepper, as needed. Serve hot over zucchini noodles, cauliflower rice, pasta or your favorite sides.

    This great family recipe is thanks to Life-Made-SweeterRecipes at https://lifemadesweeter.com/instant-pot-chicken-cacciatore/

    20 Minute Skillet Monterey Chicken

    Got 20 minutes? This 20 Minute Skillet Monterey Chicken is just what you want to make for dinner tonight...trust me! Chicken, barbecue sauce, bacon, and glorious cheese come together in this delightful yet simple dish. Sure to become a regular request at your home!

    Prep Time

        •    Prep time: 32 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4


        •    4 slices bacon
        •    1 tomato diced
        •    2 green onions sliced
        •    1/2 cup chicken stock
        •    salt and pepper (Optional)
        •    4 oz Colby jack cheese shredded
        •    4 boneless skinless chicken breasts
        •    4 tbsps barbecue sauce or use your favorite


    1. Fry bacon in a large skillet until crispy.

    2. While bacon is frying, pound chicken breasts to desired thickness. The thinner they are the less cooking time required. Season with salt and pepper if desired.

    3. Remove bacon from skillet with a slotted spoon and drain on a paper-towel lined plate.

    4. Turn heat to medium high and brown chicken on both sides (2 to 3 minutes per side.)

    5. Pour chicken broth over the chicken breasts and cover skillet with a lid. Cook until chicken is done, about 4 to 5 minutes depending on the thickness of the chicken.

    6. Turn off heat and spread barbecue sauce on top of each chicken breast.

    7. Top with two slices of bacon.

    8. Divide cheese evenly among the chicken.

    9. Place under the broiler for 30 seconds to 1 minute - just until cheese is fully melted.

    10. Top with tomato and green onions.

    This great family recipe is thanks to Mom-On-TimeoutRecipes at https://www.momontimeout.com/20-minute-skillet-monterey-chicken/