Prep Time:

20 minutes

Cook Time:

 1 3/4 hour Tender chicken, baby potatoes and seasonal vegetables, slowly simmered in a creamy sauce - perfect for effortless outdoor entertaining or camping.

Ingredients(Serves: 8)

• 1 large onion, thinly sliced into rings
• 1 large chicken braai-pack +- 1,25 kg
• 15 ml Italian dried herbs
• 15 ml ground ginger
• 5 ml salt
• 0.5 ml white pepper
• 125 ml SPAR creamy mayonnaise
• 275 ml bottle SPAR sparkling apple juice
• 275 ml bottle SPAR ginger beer
• 400 g packet SPAR Freshline baby potatoes in herb butter
• 300 g packet SPAR Freshline Seasonal Veg Selection
• 1 packet SPAR white onion soup powder, stirred into
• 250 ml SPAR milk

Method

1. In a Size 3 potjie, melt the herb butter taken from the potato pack. In this, fry the onion slices then remove them and set aside.
2. Combine the herbs, ginger, salt, pepper and mayonnaise. Turn the chicken pieces in this; transfer into the potjie and turn the chicken until browned all over.
3. Pour on both juices and simmer steadily with the lid on, for 1 hour.
4. Add the onion rings, vegetables, baby potatoes and soup mixed with the milk. Stir, season further to taste, and replace the potjie lid.
5.  Cook over hot coals for an additional 30 minutes until the chicken is falling off the bone and the sauce is bubbling nicely.

Hints and Tips

Use the remaining hot coals for toasting marshmallow on skewers, for a quick dessert idea. Recommended accompaniment: savoury phutu or rice Recommended wine: Chenin blanc

Prep Time:

10 minutes

Cook Time:

10 minutes Take a pack of chicken breast fillet strips, and turn them into a delicious one pan meal for your family tonight!

Ingredients(Serves: 2 adults and 2 children)

• +-450 g chicken fillet strips
• 1/3 each colour SPAR Freshline rainbow peppers, slivered thinly
• 1 medium onion, thinly sliced
• 1 large clove garlic, finely chopped or crushed
• 125 ml SPAR fresh cream
• salt and pepper to taste
• 10 SPAR Freshline cherry tomatoes, left whole or cut in half
• 6-8 fresh basil leaves, torn or slivered
• finely grated rind of a SPAR Freshline lemon

 

Method

1. In a pan, fry the chicken, peppers, onion and garlic together in a little olive oil over medium-high heat, tossing continuously until tender and lightly browned.
2. Stir in the cream, basil and lemon rind and lastly the tomatoes.
3. Simmer gently for 5 minutes with the pan lid on.
4. Check seasoning and serve immediately. Serve with cooked SPAR chicken or mushroom flavoured instant noodles tossed in, or served separately.

Hints and Tips

This recipe can be successfully doubled for a larger family, without any method adjustments. For a change, substitute the cream and peri-peri powder for hot chicken stock and several squeezes of peri-peri squeeze-sauce. At serving time, stir in chopped fresh dhania and 125 ml SPAR plain yoghurt off the stove. Stir in half a jar of SPAR garlic-stuffed olives.

Prep Time:

20 minutes

Cook Time:

30 minutes These versatile and tasty snacks are welcome from cocktail parties to braais. Try these three easy but different ways of serving them.

Ingredients(8-10 as a snack)

• 3 x trays of SPAR chicken wings each containing 8 – 10 wings

Sticky Rosemary

• 250ml SPAR Spare Rib Marinade
• 45ml freshly chopped Rosemary or 15 ml Dried Rosemary

Dry Rub Peri Peri

• 10 -15ml SPAR olive oil
• 45ml sesame seeds
• 20ml paprika
• 3 - 5ml peri peri or chilli spice
• 30ml SPAR chicken spice

Fragrant Curry

• 250ml SPAR low fat plain yoghurt
• 60ml SPAR each fruit chutney
• 5ml turmeric
• 15ml curry powder
• SPAR Freshline fresh curry leaves or dhania, chopped
• Salt and pepper to taste

Method

1. Preheat the oven to 180°C.
2. Combine the spare rib marinade and rosemary.  Place the first set of wings in it to marinade.
3. Take the second tray of wings and rub with oil. Combine the sesame seeds, paprika, chilli powder and chicken spice. Rub the spice over the chicken.
4. Combine all the ingredients for the fragrant curry wings.  Mix well and then add the wings.
5. Place the prepared wings on a greased baking tray and oven bake for 20 – 25 minutes or until cooked through.

Hints and Tips

These chicken wings are also great cooked on the braai.

Prep Time:

10 minutes

Cook Time:

30 minutes A rich and spicy chicken curry that's always a favourite. A great choice for an informal dinner party.

Ingredients(Serves 5)

• +- 1.2 Kg chicken Braai pack
• 2 medium onions thinly sliced
• 100g butter
• 15 ml sunflower oil
• 10 ml garam masala
• 10 ml coriander powder
• 10 ml chilli powder
• 20 ml fresh minced ginger and garlic mix
• 10 ml salt or to taste
• 3 cardamom pods
• generous grinding of black pepper
• 100 ml plain yoghurt
• 40 ml tomato paste
• 150 ml milk
• 3 curry leaves
• 250 ml fresh cream
• 15 ml corn flour

Method

1. Heat the butter and oil in a large pot and brown the chicken pieces a few at a time to brown lightly all over.
2. Remove chicken from pot and set aside.
3. In remaining fat fry onions gently till soft and golden. Return chicken into pot.
4. In a bowl combine all spices seasonings ginger and garlic mix with yoghurt tomato paste and milk.
5. Stir into chicken and onion mixing to coat well. Add curry leaves. Simmer on low for 10 minutes stirring occasionally.
6. Mix cream and corn flour together and stir into chicken simmering for another 10-15 minutes.

Prep Time:

10 minutes (excl day marinade time)

Cook Time:

45 minutes This lemon and herb chicken recipe can be prepared in the morning before work and simply tossed in the oven in the evening as you relax with your favourite beverage.

Ingredients(Serves: 3-4)

• 4 chicken breast fillets (+- 400g)
• 200 ml SPAR Lemon and Herb chicken marinade
• 600 g SPAR Freshline Ready To Roast Traditional Vegetable Mix

 

Method

1. In the morning before leaving for work, pour the marinade over the chicken pieces placed in a shallow dish (not plastic). Cover and refrigerate.
2. Pre-heat the oven to 200ºC. Follow the on-pack instructions for preparing for roasting.
3. After 25 minutes roasting time, turn the vegetables, then nestle the chicken fillets and marinade in amongst them. Continue baking for 20 minutes.
4. Sprinkle fresh chopped dhania on top and serve immediately.

Hints and Tips

The microwave on-pack roasting instructions will save you even more time after the initial roasting time but to ensure the chicken is sufficiently cooked in the remaining time, it would be best to use chicken fillet strips. RECOMMENDED ACCOMPANIMENTS: SPAR Freshline mini foccacia to mop up juices/marinade. Warm them in the same oven, alongside the foil dish, close to serving time. RECOMMENDED WINE: your favourite white wine

Prep Time:

15 minutes

Cook Time:

20-25 minutes Impress your family and friends with this chef-style dish that is actually really simple to make and delicious to eat!

Ingredients(4)

• 4 SPAR Chicken Breasts boneless and skinless
• 125 ml SPAR Mozzarella Cheese grated
• 125 ml SPAR Cheddar Cheese grated
• 5 ml Mixed Dried herbs
• 15 ml SPAR Wholegrain Mustard
• 15 ml SPAR honey
• A few SPAR Freshline Baby Spinach Leaves
• 1 packet (200g) SPAR Butcher’s Best Streaky bacon

Method

1. Pre-heat your oven to 180 °C
2. Cut a slit into the side of each chicken breast (not the whole way through) and place on a baking tray
3. In a bowl, mix the cheeses, mixed herbs, mustard and honey together.
4. Line the slit in the chicken with a few baby spinach leaves and then place a quarter of the stuffing mix into each one or the 4 breasts.
5. Wrap the bacon around the chicken breasts. (If you don’t want to use bacon to wrap around the chicken, brush it with a little oil on the outside and use a toothpick to keep the filling from coming out)
6. Roast for 20 -25 minutes or until chicken is cooked through.
7. Serve sliced with a fresh garden salad.

Hints and Tips

Experiment with different fillings.  You could use our SPAR cold meat smoked ham to line the chicken instead of the spinach leaves.

Prep Time:

20 minutes Using a ready-barbequed chicken, this summer meal is ready in a jiffy.

Ingredients(4-5)

• 1 large barbequed chicken from your SPAR Deli counter
• 100 ml golden sultanas
• 1 large mango, cubed
• 160 ml SPAR Smooth Mayonnaise
• 5 ml curry powder
• 25 ml SPAR Mango Chutney
• 5 ml lemon juice
• Freshly ground black pepper to taste
• 80 g SPAR Roasted and Salted Cashews

Method

1. Tear the chicken meat away from the carcass and cube it into a bowl.
2. Add all the other ingredients and gently combine.
3. Serve immediately, or cover and chill until required.

Hints and Tips

• If you prefer using chicken breast fillets for this recipe, simply poach them in lightly salted boiling water for 20 minutes. Drain, cool, and cube.
• An easy way to cube a mango is to slice off both halves either side of the central pip. Cut deep, even distance lines in both directions into the flesh of each half. Then invert the skin so the cubes are pushed upwards and out, easy to just slide a knife under and pop off.
• Canned peaches can be substituted for mango when no longer seasonal

Prep Time:

25 minutes

Cook Time:

1.5 - 2 hours This informal meal is be enjoyed in a relaxed atmosphere with everyone tucking in to torn pieces of bread and dipping them in the juices from the chicken. A fun way of eating and socialising combined.

Ingredients(4-6)

• 1 large SPAR Tender & Tasty Chicken
• 1 lemon

Tomato Butter

• 30 ml Tomato Pesto
• 45 ml SPAR butter, softened
• SPAR Freshly ground black pepper

Dough

• 15 ml SPAR sugar
• 1 x10g sachet dried yeast
• 400g SPAR Wheat Flour
• 5 ml SPAR salt
• 60g SPAR butter, melted
• 1/3 cup lukewarm water, plus extra if necessary
• 2 SPAR eggs
• SPAR Oil for brushing

Method

1. Preheat oven to 180 c.
2. For the tomato butter: combine the tomato pesto and soft butter.  Season with black pepper.
3. Separate the skin from the body of the chicken and push the butter underneath.
4. Cut the lemon into quarters and place inside the chicken.  Place the chicken in the oven for 45 minutes. Remove and prepare the dough.
5. For the dough: Sift the dry ingredients together.  Combine the melted butter and lukewarm water.  Add to the dry ingredients together with the eggs.  Mix to form a soft pliable dough.  Knead for about 5 minutes until smooth and elastic.  Brush with oil and place in a bowl and allow to rise until doubled in size.
6. Knock down the dough and roll into a circle 1cm thick and 45 cm across.
7. Place the par cooked chicken on top, then wrap the dough around it and seal the edges.  Transfer to an oven dish and bake for 1 – 1 ½ hours, or until the bread is crisp and the chicken cooked.
8. To check insert a knife into the chicken - it should come out piping hot.

Hints and Tips

You can serve with SPAR Freshline Roasting vegetables.

Prep Time:

10 minutes (plus overnight marinading)

Cook Time:

15 minutes Chicken thighs marinated in a sticky, sweet honey and mustard mix and then grilled to perfection. Serve with some fresh, grilled mielies and an avocado salad for a fantastic and budget-beating braai evening.

Ingredients(4)

• +- 750 g deboned, skinless chicken thighs
• 200 ml can ginger ale
• 25 ml SPAR Apricot Jam
• 15 ml SPAR Mustard Sauce
• 5 ml chicken or barbeque spice
• 5 ml  dried parsley
• 15 ml SPAR Honey
• Salt and pepper to taste

Method

1. Place the chicken thighs in a single layer in a shallow container.
2. In a bowl combine the remaining ingredients and pour over the chicken to completely submerge the pieces.  Cover and chill overnight.
3. Braai over moderate coals, turning often and basting with the marinade.

Hints and Tips

No reason not to swop with chicken breast fillets, but then best to slash the meat before marinating, to encourage maximum flavour is achieved.

Prep Time:

20 minutes

Cook Time:

30 minutes.  Crispy coated chicken served with a creamy, cheesy dip.

Ingredients(4)

• 2kg SPAR IQF Chicken, defrosted
• 2 SPAR Chicken Stock Cubes
• 2 L water
• 1 cup (250 ml) SPAR Cake Flour
• 2 SPAR Eggs, beaten
• 2 cups (500 ml) SPAR Cornflakes
• SPAR Frozen Oven Chips

Cream Cheese Dipping Sauce

• 175 g SPAR Traditional Cream Cheese
• ¼ cup (60 ml) SPAR Chutney
• 30 ml chopped coriander

Method

1. Par cook the chicken pieces in boiling water and stock cubes for 10 minutes.
2. Place the Cornflakes in a clean plastic bag, and bash lightly with a rolling pin or something heavy, until crumbs form.
3. Season the flour with salt and pepper and coat the chicken. Dust off any excess flour. Dip the chicken into egg and then roll in cornflake crumbs to coat.
4. Bake chicken in oven at 180C for 25 – 30 minutes or until crispy and cooked through.
5. To make the dipping sauce, mix all ingredients together and chill in fridge.

Hints and Tips

Serve with SPAR Oven Chips.