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  • Farm Graslaagte, Lichtenburg, North West, SA

Recipe of The Day

Traditional Chicken Ala King

Ingredients

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method

  • In a pan, brown the onions in oil, add the chicken, pepper and mushrooms and brown for 5 min.
  • Add cold milk to the pan, stir in the contents of the sachet of KNORR Chicken a’la King Dry Cook-in-Sauce and bring to the boil while stirring.
  • Simmer uncovered for 25 min, stirring occasionally.
  • Serve with brown rice.

Chicken, Bacon and Vegetable Phyllo Parcels

Ingredients

  • 45ml stork margarine
  • 1 onion, chopped
  • 130g assorted mushrooms, chopped
  • 130g broccoli florets small, cut
  • 400g chicken breasts, cubed
  • 1 clove garlic, crushed
  • 5ml thyme leaves
  • 1 x KNORR Chicken and Mushroom Pan Dry Cook-in-Sauce
  • 200ml low fat milk
  • 100ml water
  • 125ml mozzarella cheese, grated
  • 100ml weighless bacon, grilled and chopped
  • 1 egg, beaten
  • 8 sheets phyllo pastry

method

  • Preheat oven to 180°C.
  • In a griddle pan, melt half of the Stork margarine.
  • Add onion and sauté over medium heat until golden.
  • Add mushrooms and broccoli and cook until soft.
  • Add chicken, garlic and thyme.
  • Cook until chicken is brown.
  • Add KNORR Fresh Ideas Chicken & Mushroom Pan sachet contents, milk and water and cook for 20 min, stirring occasionally until thickened.
  • Mix in cheese, bacon and egg.
  • Melt the remaining Stork margarine.
  • Brush ½ phyllo sheet with some of the melted margarine.
    Spoon ? cup chicken mixture on narrow edge and fold in sides.
  • Roll up and place, seam side down, on a baking sheet.
  • Repeat with remaining sheets of pastry.
  • Brush the rolls with remaining margarine.
  • Bake for 20 min until golden brown.
  • Serve immediately with brown 200 g rice.

Chicken Mac and Cheese

Ingredients

method

  • Bring a large pot of salted water (1.2 lt water with 7.5 ml salt) to the boil and cook the macaroni until al dente (cooked but still firm to the bite) then drain and set aside
  • Heat oil in a large pot or deep pan and fry the garlic, onion, red pepper and paprika until soft
  • Add the chicken fillet and fry until well browned on all sides
  • Add the water and milk and stir in the contents of the sachet of KNORR Three Cheese Pasta Sauce
  • Allow to simmer on a low heat for 15 minutes stirring occasionally then stir through the chopped parsley
  • Combine the sauce with the cooked macaroni and transfer to a serving dish and sprinkle with cheddar cheese and serve immediately
  • BETTER FOR YOU TIPS : For a more nutritious meal use low-fat milk instead of full cream, swop durum wheat macaroni for the wholewheat option and reduce the amount of grated cheddar cheese that you sprinkle on top according to your liking
  • You no longer have to worry about what to cook for dinner . Try our selection of Knorr recipes that are so tasty, your family will have seconds!
  • Served with a side salad.

Sticky Chicken Wings with a Blue Cheese Dip

Ingredients

  • 12 chicken wings
  • 60ml golden syrup
  • 10ml tabasco sauce
  • 2 cloves garlic, crushed
  • 5ml Robertsons Cumin
  • pinch Robertsons Cayenne Pepper
  • 1 x KNORR Classic White Sauce
  • 50g blue cheese, crumbled

method

  • Preheat oven to 180°C.
  • Using a sharp knife cut off the tip of each chicken wing and place in a shallow bowl.
  • Combine the golden syrup, Tabasco sauce, crushed garlic, Robertsons Cumin and Robertsons Cayenne Pepper in a bowl and pour over the chicken wings.
  • Cover the wings with plastic wrap and allow to marinate in the fridge for at least one hour.
  • Place chicken wings in a baking tray and bake in the oven for 15 minutes or until the chicken is golden.
  • To make the blue cheese sauce combine sachet of KNORR Classic White Sauce with 250 ml boiling water and stir until well mixed.
  • Stir in the blue cheese until melted and serve with the hot and sticky chicken wings.
  • We have a variety of chicken recipes for dinner that are the ultimate ‘wow factor.’ Make these for your family and they’ll gobble it up within minutes!

Lemon & Herb Roast Chicken with Autumn Veggies

Ingredients

method

  • No need to preheat oven.
  • Carefully place the whole chicken into the roasting bag together with the veggies.
  • Season with dry Knorr mixture. Close bag at end with blue tie supplied.
  • Very gently massage Knorr mixture into chicken on a stable surface. Ensure dry mixture is spread evenly.
  • Place bag sideways in a cool oven dish, ensuring ingredients are evenly spaced.
  • Bake at 180C for 90 minutes on the lowest shelf in the oven. Ensure that the grill is off at ALL times.
  • Keep enough room for the bag to expand (bag must not touch sides of the oven).
  • Carefully cut the top of the bag open 15 minutes before the end of cooking and return to the oven to continue to roast – this will allow the skin of the chicken to crisp up.
  • When the chicken is ready carefully cut open the bag, coat chicken in any remaining juices – allow to rest before carving and then serve with the roasted veggies.

ABOUT HENWIL

HenwilChickens is the producer of poultry and poultry products just outside Lichtenburg,  North–West, currently licensed  to slaughter 65,000 chickens per shift.  The company was established in 2002.

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