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

    Recipes — Chicken

    Blog Menu

    Slow Cooker Honey Mustard Chicken Thighs

    Use just a few ingredients to create this no-fuss slow cooker chicken thigh dish with a creamy honey and mustard sauce. Kids will love it.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 4 hours & 20 minutes
        •    Yield: Serves 4-6

    Ingredients

        •    1 tbsp butter
        •    2 tbsps honey
        •    8 chicken thighs
        •    100g frozen peas
        •    150ml chicken stock
        •    1 tbsp Dijon mustard
        •    2 tbsps double cream
        •    8 spring onion, cut into lengths

    Method

    1. Heat the slow cooker. Melt the butter in a frying pan and quickly brown the chicken thighs all over. Make sure the skin picks up plenty of colour. Season, then put them in the slow cooker. Brown the spring onions and add them to the slow cooker as well. Add the stock, mustard and honey and cook on low for 4 hrs.
    2. Stir in the cream or crème fraîche and peas, then cook for a further 15 mins with the lid off. Re-crisp up the chicken skin under the grill, if you like.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/slow-cooker-honey-mustard-chicken-thighs

    Flaky Pastry Pesto Chicken

    With roasted cherry tomatoes and green beans

    Prep Time

        •    Prep and cook time: 30 minutes
        •    Yield: Serves 4

    Ingredients

        •    400g green beans
        •    4 heaped tsps green pesto
        •    400g ripe cherry tomatoes, on the vine
        •    320g sheet of all-butter puff pastry (cold)
        •    4 x 120g free-range skinless chicken breasts

    Method

    1. Preheat the oven to 220ºC/425ºF/gas 7.

    2. Unroll the pastry, cut it in half lengthways, then cut each half widthways into 8 equal strips.

    3. Flatten the chicken breasts by pounding with your fist until the fat ends are the same thickness as the skinny ends.

    4. Place them in a roasting tray, season with sea salt and black pepper, spread over the pesto, then lay 4 overlapping strips of pastry over each breast, tucking them under at the edges. Brush with a little olive oil.

    5. Lightly dress the tomato vines in olive oil, season and put into a second tray. Place the chicken tray on the top shelf of the oven with the tomatoes below, and cook for 20 minutes, or until the pastry is golden and the chicken is cooked through.

    6. Meanwhile, line up the beans, trim off just the stalk ends, then cook in a pan of boiling salted water for 7 minutes, or until tender.

    7. Remove the chicken to a board with half the tomatoes, squashing the rest in the tray and discarding the vines. Drain and toss in the beans, taste and season to perfection.

    8. Slice the chicken at an angle and serve on top of the beans, with the whole tomatoes.



    This great family recipe is thanks to Jamie Oliver Recipes at https://www.jamieoliver.com/recipes/chicken-breast-recipes/flaky-pastry-pesto-chicken/

    Fried Chicken Sandwich

    Prep Time

        •    Prep Time: 30 minutes, plus marinating time
        •    Cook Time: 15 minutes
        •    Yield: Serves 4


    Ingredients

    For the chicken:

        •    1 cup buttermilk
        •    1 tbsp kosher salt
        •    1 garlic cloves, minced
        •    Four 6-ounce boneless, skinless chicken breasts


    For the pickle vegetable slaw:

        •    ¼ cup mayo
        •    2 tbsp honey
        •    2 tbsps sugar
        •    1½ cups water
        •    1 tsp celery seeds
        •    ½ red onion, thinly sliced
        •    1½ cups white wine vinegar
        •    1 carrot, peeled and julienned
        •    freshly ground pepper, to taste
        •    2 tbsps salt, plus more to taste
        •    1 tbsp whole coriander seeds, toasted
        •    1 cup thinly sliced red cabbage, divided
        •    1 cup thinly sliced green cabbage, divided
        •    1 serrano chile-stemmed, seeded and julienned


    Method

    1. Marinate the chicken: In a bowl, toss together the buttermilk, salt, garlic and chicken breasts. Refrigerate for at least 1 hour.

    2. Meanwhile, make the pickled vegetable slaw: In a medium bowl, toss together ½ cup of red cabbage and ½ cup of green cabbage with the carrot, chile and red onion, and set aside. In a small saucepan, bring the vinegar, water, salt, sugar, coriander seeds and celery seeds to a boil. Remove from the heat and pour over the tossed vegetables. Let cool completely, then drain, discarding the pickling liquid. Toss the pickled vegetables with the remaining ½ cup of red cabbage, ½ cup of green cabbage, mayo and honey. Season with salt and pepper, and set aside.

    3. Make the special sauce: In a small bowl, whisk together the mayo, ketchup, Dijon and chile paste. Set aside.

    4. Make the sandwich: In a small bowl, whisk together the flour, garlic powder, smoked paprika and salt. In a separate small bowl, beat the eggs. Remove the chicken breasts from the marinade, scraping off the majority of the liquid. One breast at a time, dredge in the flour mixture, coat in beaten egg, then return to the flour mixture for a second coating. Place each breast on a plate until ready to fry.

    5. Line a plate with paper towels. In a high-sided 12-inch skillet, heat the canola oil to 350°. Panfry the chicken breasts, flipping once, until golden brown and cooked to an internal temperature of 165°, 4 to 5 minutes per side. Transfer to the paper towel-lined plate to drain.

    6. Spread the bottom half of the buns with the special sauce and layer with dill pickle slices. Top each with a piece of fried chicken, a pile of pickled slaw and the remaining bun tops. Serve immediately.



    This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/cook/recipes/ultimate-fried-chicken-sandwich-pickled-vegetable-slaw-potato-bun-dill-pickle

    Buffalo Wings with Blue Cheese Dip

    Prep Time

        •    Prep time: 30 minutes, plus chilling time
        •    Cook time: 35 minutes
        •    Yield: Serves 4


    Ingredients

    For the blue cheese dip:

        •    ¼ cup buttermilk
        •    ⅓ cup cour cream
        •    cup mayonnaise
        •    1 tsp fresh lemon juice
        •    1 tsp grated lemon zest
        •    2 ounces (about cup) mild blue cheese, crumbled
        •    kosher salt and freshly ground black pepper, to taste


    For the buffalo wings:

        •    1 tsp kosher salt
        •    1 tsp baking soda
        •    2 large egg whites
        •    3 tbsps unsalted butter
        •    canola oil, for oiling rack
        •    ½ cup Frank's red hot original
        •    kosher salt and black pepper, to taste
        •    2 pounds whole chicken wings, separated into two pieces
        •    assorted vegetables (such as carrots, celery and radishes)


    Method

    1. Make the blue cheese dip: Whisk together the blue cheese, buttermilk, sour cream, mayonnaise, lemon juice and zest. Season with salt and pepper. Make ahead: The dressing can be made 2 days before, then covered and chilled until ready to serve.

    2. Make the wings: Oil a wire rack set over a rimmed baking sheet. Place the egg whites, baking soda and salt in a mixing bowl and stir to disolve the baking soda and salt.

    3. Toss the wings in the egg white mixture. Remove the wings, allowing the excess egg to drip off, and transfer to the the wire rack. Refrigerate the wings uncovered overnight to dry out.

    4. Remove the wings from the fridge 30 minute before cooking.

    5. Preheat the oven to 450°. Place the wings, still on the wire rack, in the oven and bake for 20 minutes. Flip the wings and continue to bake for another 10 to 15 minutes until they are crisp and golden brown.

    6. Meanwhile, in a small saucepan over medium heat, add the butter and hot sauce and stir until the butter is melted and the sauce is warm, 2 minutes. Season with salt and pepper; set aside and keep warm.

    7. Remove the wings and toss them in the the sauce. Serve the wings hot with blue cheese dressing and vegetables.



    This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/chefs_recipes/chefs_recipes/how-to-make-buffalo-wings-with-blue-cheese-dip

    Juicy Barbecued Chicken Thighs

    These BBQ chicken thighs are so tender and flavorful. I love that you can prep them ahead of time and just toss 'em on the grill when you're ready; making them perfect for parties. You'll want to marinate the chicken at least 6 hours and it's best to let them marinate overnight.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4


    Ingredients

        •    BBQ sauce
        •    1 tbsp real mayo
        •    sea salt about 1 tsp
        •    garlic powder about 1/2 tsp
        •    1 medium onion thickly sliced
        •    pepper about 1/4 tsp or to taste
        •    seasoning about 1 tsp, plain or garlic variety
        •    3 lbs about 10 count boneless, skinless chicken thighs


    Method

    For marinating the meat:

    1. Season both sides of chicken thighs to taste. I used a total of 1 tsp sea salt, 1/4 tsp pepper, 1 tsp Mrs. Dash Seasoning, 1/2 tsp garlic powder. Turn the chicken to coat evenly with seasoning.

    2. Stir in 1 Tbsp Mayo and mix the chicken until evenly coated.

    3. Add thick-sliced onion and toss everything together. Cover tightly with plastic wrap or a lid and marinate 6 hours or overnight.


    For grilling method:

    1. Preheat the grill and generously brush grill plates with oil. Reduce heat to low and place chicken thighs with a smooth side up.

    2. Cover the grill and cook for 12-15 minutes. I rotated them once to make criss-cross grill marks. Before flipping the thighs, baste them with BBQ Sauce.

    3. Flip thighs over, baste the flip side with BBQ sauce then cover and cook for another 12-15 minutes, rotating once to make grill marks. Check for doneness by cutting the thicker part of the chicken. If juices run clear then its done. Flip the chicken again, coat it with BBQ sauce and remove from the grill. Let the chicken rest for 5-10 minutes before serving.


    For baking method: preheat oven to 400˚F

    1. Place Chicken thighs flat with the smooth side up on a large rimmed baking dish, spaced out in a single layer. Bake at 400˚F for 30 mins.

    2. Increase heat to 450 and Remove chicken from oven to brush the tops and sides generously with BBQ sauce. Return chicken to the oven another 5 minutes or until glaze has dried slightly onto the chicken.



    This great family recipe is thanks to Natasha's Kitchen Recipes at https://natashaskitchen.com/juicy-barbecued-chicken-thighs-recipe/