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    Recipes — Chicken

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    Roast Chicken with Carrots and Apples

    The perfect one-pan meal

    Prep Time

        •    Prep time: 15 minutes, plus marinating and resting time
        •    Cook time: 25 minutes
        •    Yield: Serves 4-6


    Ingredients

    For the Chicken:

        •    ¼ cup olive oil, divided
        •    1½ tbsps Sweet Nigella spice blend
        •    One 4-pound chicken, broken down into 8 pieces
        •    Kosher salt and freshly ground black pepper, to taste


    For the Carrots:

        •    4 thyme sprigs
        •    5 garlic cloves, smashed
        •    2 tbsps pomegranate molasses
        •    2 tbsps sweet nigella spice blend
        •    4 medjool dates, pitted and roughly chopped
        •    1½ pounds multicolor carrots, cut into ¾-inch pieces
        •    Kosher salt and freshly ground black pepper, to taste
        •    1 Granny Smith apple, cored and cut into ½-inch pieces


    Method

    1. Prepare the chicken: In a large bowl, toss the chicken with 2 tablespoons of the olive oil and the spice blend. Cover the bowl in plastic wrap and let marinate in the refrigerator for 1 hour.

    2. Meanwhile, prepare the carrots: In a medium bowl, toss all of the carrot ingredients together and set aside.

    3. Preheat the oven to 400º. In a 12-inch cast-iron skillet or a small roasting pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. Season the chicken pieces with salt and pepper, then sear, flipping once, until golden brown, 2 to 3 minutes per side. Transfer the chicken to a plate, add the carrot mixture to the searing-hot pan, then return the chicken over the carrots.

    4. Roast in the oven until an instant-read thermometer reads 160º when inserted into the chicken, 18 to 20 minutes. Transfer the chicken to a cutting board to rest and tent with foil for 5 minutes to carry the internal temperature to 165º before carving. Let the carrots continue to roast in the oven while the chicken rests, 5 minutes.

    5. Remove the carrot mixture from the oven and transfer to a platter. Top with the roasted chicken, then serve.



    This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/cook/recipes/roast-chicken-carrots-apples-recipe

    Buffalo Chicken Casserole

    This casserole is the perfect thing to make for an easy weeknight dinner, a potluck, or even the Super Bowl. The cheesy, buffalo sauce is so addicting and everyone will love it. If you like even more kick, feel free to add more buffalo sauce!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 40 minutes
        •    Yield: Serves 4

    Ingredients

        •    Kosher salt
        •    1/3 c. buffalo sauce
        •    1 tbsp garlic powder
        •    1/2 c. shredded cheddar
        •    1/2 c. shredded gouda
        •    2 tbsps extra-virgin olive oil
        •    Freshly ground black pepper
        •    12 oz. cream cheese, softened
        •    2 c. shredded rotisserie chicken
        •    1 head cauliflower, cut into florets
        •    1/4 c. ranch dressing, plus more for drizzling
        •    1/3 c. sliced green onions, plus more for garnish

    Method

    1. Preheat oven to 450°. In a baking dish, toss cauliflower florets with olive oil and season with salt and pepper.
    2. Bake until tender, 20 minutes. Reduce oven temperature to 350°.
    3. Meanwhile, in a medium bowl, stir together cream cheese, buffalo sauce, ranch, green onions, and garlic powder until combined. Set aside.
    4. Toss rotisserie chicken with roasted cauliflower in baking dish and spread cream cheese mixture on top.
    5. Top with cheddar and gouda and bake until cheese is completely melted and bubbly, 20 minutes.
    6. Let cool 10 minutes, then drizzle with ranch and garnish with green onions or chives and serve.



    This great family recipe is thanks to delish Recipes at https://www.delish.com/cooking/recipe-ideas/recipes/a49035/buffalo-chicken-casserole-recipe/

    Crock-Pot Chicken Noodle Will Warm Up Your Whole Crew

    Homemade chicken noodle soup is already easy to whip up, but tossing all of your ingredients in a slow cooker makes it even easier.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 6 hours & 40 minutes
        •    Yield: Serves 6-8

    Ingredients

        •    1 bay leaf
        •    Kosher salt
        •    8 oz. egg noodles
        •    2 stalks celery, sliced
        •    3 cloves garlic, minced
        •    1 large onion, chopped
        •    4 tsps sprigs fresh thyme
        •    4 tsps sprigs fresh rosemary
        •    Freshly ground black pepper
        •    10 c. low-sodium chicken broth
        •    3 carrots, peeled and sliced into coins
        •    1 1/2 lb. boneless skinless chicken breasts

    Method

    1. In a slow cooker, combine chicken, onion, carrots, celery, thyme, rosemary, garlic, and bay leaf and season generously with salt and pepper. Pour in broth.
    2. Cover and cook on low, 6 to 8 hours. Remove chicken from slow cooker and shred with two forks. Discard herbs and bay leaf. Return chicken to slow cooker and add egg noodles.
    3. Cook on low, covered, until al dente, 20 to 30 minutes.



    This great family recipe is thanks to delish Recipe at https://www.delish.com/cooking/recipe-ideas/recipes/a55661/easy-crockpot-chicken-noodle-soup-recipe/

    Air Fryer Chicken Wings

    Ready for the crispiest chicken wings of your life?! Gluten-free Air Fryer Chicken Wings are crisped in the air fryer with just a drizzle of oil and pinch of seasonings. Get your dipping sauces ready!

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4-6


    Ingredients

    For the chicken wings:

        •    big pinch salt
        •    extra virgin olive oil
        •    2 lbs trimmed chicken wings
        •    2 scant tbsps Lemon Pepper Seasoning


    Recommended dipping / tossing sauce:

        •    Ranch
        •    BBQ Sauce
        •    Buffalo Wing Sauce
        •    Thai Sweet Chili Sauce


    Method

    1. Preheat Air Fryer to 360 degrees. Add trimmed chicken wings to a gallon-size Ziplock bag or large bowl then drizzle with extra virgin olive oil - maybe a Tablespoon or so. Add salt plus lemon pepper seasoning then seal the bag, keeping the air inside, and shake or stir to evenly coat.
    2. Pour wings into preheated Air Fryer basket then shake to evenly arrange - some chicken wings will be stacked on top of each other and that’s ok. Cook for 18 minutes, shaking the basket vigorously every 6 minutes, or until the chicken wings are golden brown. Turn heat up to 390 degrees then cook for another 5-6 minutes, shaking the basket every 2 minutes, until wings are brown and crispy. Serve or toss with sauces.



    This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Air-Fryer-Chicken-Wings-2653196#directions

    Chicken Noodle Stir-fry

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 16 minutes
        •    Yield: Serves 2

    Ingredients

        •    30 g unsalted peanuts
        •    2 tbsps black bean sauce
        •    200 g tenderstem broccoli
        •    150 g medium free-range egg noodles
        •    2 x 120 g free-range skinless chicken breasts

    Method

    1. Place a large non-stick frying pan on a medium heat and toast the peanuts as it heats up, tossing regularly, then remove and set aside, leaving the pan on the heat.

    2. Meanwhile, score the chicken lengthways at 1cm intervals, going about halfway through.

    3. In a bowl, toss the chicken with 1 tablespoon each of olive oil, red wine vinegar and black bean sauce to coat. Cook in the hot pan for 3 minutes on each side, or until dark, gnarly and cooked through.

    4. Cook the noodles in a large pan of boiling salted water according to the packet instructions.

    5. Trim the broccoli (halving any thick stalks lengthways) and add to the water for the last 2 minutes.

    6. Remove the chicken to a board. Use tongs to carefully drag the just-cooked noodles and broccoli with a bit of their water straight into the frying pan.

    7. Pound half the peanuts in a pestle and mortar until fine, toss into the pan with the remaining black bean sauce until well mixed, then divide between your plates.

    8. Slice the chicken and place on top, scatter over the remaining peanuts, drizzle with a little extra virgin olive oil, and dig in.



    This great family recipe is thanks to Jamie Oliver Recipes at https://www.jamieoliver.com/recipes/chicken-recipes/quick-and-easy-chicken-noodle-stir-fry/