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    Recipes — chicken

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    Chicken Skewers

    This is such fun – we cook wrapped, stuffed chicken thighs across two skewers so they get crisp and gnarly on the outside, then we slice between them to reveal the tender white meat inside. The potatoes are the real star – they suck up the chicken juices as they cook, becoming wonderfully stodgy and melt-in-your-mouth.

    Prep Time

        •    Cook time: 1 hour & 20 minutes
        •    Yield: Serves 6

    Ingredients

        •    60g blanched almonds
        •    6 cloves of garlic
        •    1 tbsp balsamic vinegar
        •    1 tbsp baby capers in brine
        •    6 anchovy fillets in oil , from sustainable sources
        •    1 bunch of fresh flat-leaf parsley , (30g)
        •    10 skinless, boneless free-range chicken thighs
        •    10 slices of higher-welfare prosciutto
        •    1.2 kg potatoes
        •    300 g ripe cherry tomatoes
        •    olive oil
        •    1 bunch of fresh thyme , (30g)
        •    extra virgin olive oil

    Method

    1. Preheat the oven to 200ºC/400ºF/gas 6. Put the almonds into a food processor and pulse to rough crumbs. Peel and add the garlic, add the balsamic and capers, the anchovies and a splash of their oil, then tear in the top leafy half of the parsley and pulse until fairly fine. Open the chicken thighs out on to a board, smooth side down, and pound with your fist or a rolling pin until flattened and tenderized. Divide the stuffing between them and roll up, wrapping each thigh in a slice of prosciutto. Double skewer 5 thighs across two long metal skewers, then repeat.

    2. Peel the potatoes and slice 1cm thick, then parboil in a large pan of boiling salted water for 6 minutes. Prick each tomato with the tip of a sharp knife and add to the pan for the last 40 seconds, then drain it all. Once cool enough to handle, pinch the skins off the tomatoes. Layer the potatoes in a large, sturdy baking dish, seasoning with sea salt and black pepper, and drizzling lightly with olive oil as you go, then scatter over the tomatoes. Nestle the skewers on top so that all the tasty juices drip down over the potatoes as they cook. Roast for 30 minutes. Dip the bunch of thyme in olive oil, then use it as a brush to baste the chicken and potatoes with the pan juices. Sprinkle the thyme sprigs over the dish and return to the oven for a final glorious 10 minutes. Slice between the skewers, then drizzle with extra virgin olive oil, to serve. If you like your potatoes super-crisp, pop them back into the oven for an extra 10 minutes at the end.



    This great family recipe is thanks to Jamie Oliver Recipes at https://www.jamieoliver.com/recipes/chicken-thighs-recipes/chicken-skewers/

    Baked Chicken Legs with Garlic and Dijon

    Baked Chicken Legs recipe with garlic, lemon and dijon. An easy and excellent chicken marinade with so much flavor. The longer you marinate this, the better (at least 6 hours and ideally overnight).

    Prep Time

        •    Prep time: 6 hours
        •    Cook time: 50 minutes
        •    Yield: Serves 14

    Ingredients

        •   4 lbs 14 count Chicken Legs or drumsticks
        •  
    1/4 cup olive oil (Use light oil, not extra virgin)
        •  
    4 garlic cloves pressed or minced
        •  
    4 Tbsp fresh parsley finely chopped
        •  
    3 Tbsp lemon juice from 1 large lemon
        •  
    2 Tbsp dijon mustard
        •  
    1 Tbsp salt
        •  
    1/2 tsp black pepper

    Method

    1. In a small bowl, combine all of the marinade ingredients and stir or whisk together until well blended.
    2. Transfer chicken legs to a large mixing bowl or a large ziploc bag. Pour the marinade over the chicken and toss with your hands to evenly coat the chicken, pushing some of the marinade under the skin of each chicken leg for richer flavor. Cover with plastic wrap and marinate 6 hours or overnight, tossing chicken once while marinating.
    3. Preheat oven to 400˚F and line a rimmed baking sheet with foil or a silpat. Arrange chicken skin-side-down and bring chicken to room temp while oven preheats. Brush chicken legs with any extra marinade left in the mixing bowl. Bake at 400˚F in the center of oven for 25 minutes skin-side-down then turn the chicken legs over and bake additional 25 minutes skin-side-up. For crispier skin, broil on high heat 2 to 3 minutes or until skins have browned.*
    NOTE: For extra flavor, brush chicken legs with the lemony sauce drippings in the pan after they come out of the oven and serve garnished with freshly chopped parsley if desired.

    Note: Much of the oil and marinade will end up in the bottom of the pan and discarded after baking which makes it difficult to gauge the nutrition facts on this recipe.



    This great family recipe is thanks to Natasha's Kitchen Recipes at https://natashaskitchen.com/baked-chicken-legs-with-garlic-and-dijon/

    Honey Lime Sriracha Chicken Wings

    Honey Lime Sriracha Chicken Wings are the perfect appetizers for game day or any party. The best part is, they are easy to make in the oven or your slow cooker with a sweet and sticky Asian inspired glaze.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 4


    Ingredients

        •    2.5 pounds chicken wings approximately 18-20 wings, rinsed and patted dry
        •    1 tsp garlic powder
        •    1 tsp kosher salt
        •    1/2 tsp black pepper


    For the Glaze:

        •    4 tbsps unsalted butter
        •    1/3 cup honey
        •    2 tbsps low sodium soy sauce can substitute with gluten free tamari or coconut aminos for paleo-friendly version
        •    2 tbsps lime juice
        •    1 tsp cornstarch
        •    1/4 - 1/3 cup Sriracha sauce or to taste


    Method

    1. In a large freezer bag or bowl, combine the chicken wings, garlic powder and season with salt and pepper to taste.

    2. To make the Glaze: Heat all the ingredients together in a saucepan on the stovetop over medium heat and allow to simmer until slightly thickened. You can also heat the sauce in a microwaveable bowl for 2-3 minutes until the glaze is hot and thickened slightly.

    3. Baked Version: Preheat oven to 400F degrees. Line a rimmed baking sheet with foil for easy cleanup. Place an oven-proof baking rack on top and lightly spray with nonstick cooking spray.

      Bake on the upper middle rack for 40 minutes, flipping the wings over halfway through. Brush the wings with half of the glaze and turn the oven to broil - for about 4-5 minutes, or until crispy, watching closely so they don't burn. Flip chicken over and brush on remaining glaze and broil the other side until crispy.

    4. Slow Cooker Version: In a 5-6 quart slow cooker, add the chicken wings and pour half of the glaze over top. Stir to combine. Cook on high for 2-3 hours (or low 4-6 hours) or until wings are cooked through.

      Remove wings from slow cooker and place on a baking sheet lined with foil. Brush the wings with remaining glaze and broil for approximately 4-5 minutes or until crispy, watching closely so they don't burn. Flip chicken over and brush on remaining glaze and broil the other side until crispy.

      Sprinkle with sesame seeds if desired.



    This great family recipe is thanks to Life-Made-Sweeter Recipes at https://lifemadesweeter.com/honey-lime-sriracha-chicken-wings/

    Chicken Lazone

    Chicken lazone is an easy flavorful chicken recipe that's ready in about 20 minutes!

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4

    Ingredients

        •    4 thin sliced chicken breasts
        •    4 tbsps butter, divided
        •    1 tsp salt
        •    1 tsp chili powder
        •    ½ tsp onion powder
        •    ½ tsp garlic powder
        •    ½ tsp paprika
        •    1 cup heavy cream

    Method

    1. Add the salt, chili powder, onion powder, garlic powder, and paprika to a small bowl and stir to combine.

    2. Sprinkle half of the spice mixture over both sides of the chicken breasts to season. Reserve remaining seasoning.

    3. Heat 2 tablespoons butter in a large skillet over medium heat until melted.

    4. Add the chicken breasts and cook for about 5 minutes per side or until cooked through.

    5. Remove chicken to a plate and set aside.

    6. Add the heavy cream, remaining 2 tablespoons of butter, and reserved spice mix to the skillet. Whisk well to combine.

    7. Bring to a boil and let sauce thicken slightly, stirring often, about 2 minutes.

    8. Return chicken to the pan to coat with the sauce.

    9. Serve immediately.



    This great family recipe is thanks to That-Low-Carb-Life Recipes at https://thatlowcarblife.com/chicken-lazone/

    Breaded Baked Chicken Drumsticks Recipe

    These breaded, baked chicken drumsticks are crunchy on the outside and super tender on the inside. The garlic mustard sauce is delicious! There's no need to marinate or wait since the breading seals in all of the amazing flavor so it basically bastes itself. Crunchy on the outside; super tender and bursting with flavor on the inside. This is a no-nonsense recipe and these drumsticks also re-heat really well. I tossed them onto a lightly oiled skillet the next day and toasted over medium heat until they were crisp again. This recipe can easily be cut in half to feed a smaller crowd.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 58 minutes
        •    Yield: Serves 8-12

    Ingredients

        •    4-4.5 lbs. chicken
        •    drumsticks about 14-16
        •    Sea Salt & Pepper
        •   
    1/2 cup dijon mustard grey poupon is my favorite
        •   
    1/2 cup real mayo or vegenaise
        •   
    4 garlic cloves pressed
        •   
    2 cups seasoned italian-style bread crumbs I used Progresso brand

    Method

    1. Preheat Oven to 350˚F. Line a baking sheet with foil if you want to save yourself some clean-up time.

    2. Rinse chicken in cold water then pat dry with paper towels and season both sides of the drumsticks with salt and freshly ground black pepper.

    3. In a separate bowl, whisk together 1/2 cup dijon with 1/2 cup mayo and 4 pressed garlic cloves.

    4. Place 2 cups seasoned breadcrumb in a separate bowl with a wide enough base to accommodate a drumstick. Now you have your assembly line ready.

    5. Roll or Brush your mustard mixture onto all sides of the drumsticks and double roll each of them into just the bread crumbs to get a nice coating on them.

    6. Transfer breaded drumsticks to a baking sheet and bake at 350˚F for 50-60 min (min were in there 55 min + 3 min broiled) . Don't crowd drumsticks or they won't crisp on the bottom like they should; for extra crispness on all sides, bake on a wire rack set inside of a rimmed cookie sheet). Bake until chicken is cooked through. If you want the skin crispy, put it under a hot broiler 3 min or so or until desired crispness (not blackness) is achieved.



    This great family recipe is thanks to Natasha's Kitchen Recipes at https://natashaskitchen.com/breaded-baked-chicken-drumsticks-recipe/