Delicious Recipes
Eagles Valley Poultry is a well established poultry processing abattoir situated in the Hartebeespoort Dam area, North West Province.
Delicious Recipes
Easy Chicken and Rice Casserole
Is there anything more comforting than a chicken & rice casserole? It’s the type of recipe we turn to time after time again.
Ingredients
- Extra-virgin olive oil, for baking dish
- 2 c. white rice, rinsed well and drained
- 1 large onion, chopped
- 2 c. low-sodium chicken broth
- 2 (10.5-oz / 300 grams.) cans cream of mushroom soup
- Kosher salt
- Freshly ground black pepper
- 4 large bone-in, skin-on chicken thighs (about 0.9kg / 2 lb.)
- 2 tbsp. melted butter
- 2 tsp. fresh thyme
- 1 clove garlic, finely minced
- 1 tbsp. Freshly chopped parsley, for garnish
Method
1.Preheat oven to 177°C and grease a 9″-x-13″ baking dish with oil. Add rice, onion, broth, and soup and stir until combined. Season with salt and pepper.
2.Place chicken thighs skin side up in rice mixture and brush with melted butter. Sprinkle with thyme and garlic and season with salt and pepper.
3.Cover dish with foil and bake for 1 hour. Uncover and bake 30 minutes more, until rice is tender and chicken is cooked through. Turn oven to broil and broil until chicken is golden, 3 to 5 minutes.
4.Garnish with parsley before serving.
Delicious Recipes
Balsamic Basil Chicken
This is the perfect weeknight dinner. After marinating the chicken, everything — including the veggie side! — comes together in one pan in less than 30 minutes.
Ingredients
- 1/4 c. plus 2 tbsp. extra-virgin olive oil, divided
- 3 tbsp. balsamic vinegar
- 1 tbsp. dijon mustard
- 2 lb. bone-in, skin-on Eagles Valley chicken thighs
- Kosher salt
- Freshly ground black pepper
- 1 large zucchini, cut into half moons
1 pt. cherry tomatoes, halved - Freshly grated Parmesan, for serving (optional)
- Basil, thinly sliced
Method
- In a large bowl, whisk together ¼ cup olive oil, vinegar, and mustard. Add chicken thighs and toss to coat. Cover and refrigerate for 30 minutes or up to 4 hours.
- Preheat oven 218°C. In a large oven-safe skillet over medium-high heat, heat remaining oil. Shake off excess marinade from chicken and season all over with salt and pepper. Add to hot pan skin side-down, and cook until seared and golden, about 6 minutes. Flip chicken and cook until seared on other side, about 6 minutes.
- Scatter zucchini and tomatoes around chicken. Season vegetables with salt and pepper, then transfer skillet to oven and bake until a thermometer inserted into the thickest part of the chicken reaches an internal temperature of 74°C, about 15 minutes more.
- Garnish with Parmesan and basil before serving.
Delicious Recipes
Slow-cooker chicken breast
Out of all the ways to cook chicken, slow-cooking breasts is an ultimate favorite.
Ingredients
- 1 red onion, chopped
- 1 lb. baby red potatoes, quartered
- Juice of 1/2 lemon
- 3 tbsp. extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 1 tsp. garlic powder
- 3 boneless skinless chicken breasts (about 1 1/4 lb.)
- 1 sprig rosemary
Method
1.In a slow-cooker, toss onion, potatoes, and lemon juice together with olive oil. Spread into an even layer.
2.In a large bowl, stir together salt, pepper, and garlic powder. Add chicken breasts and toss to coat evenly.
3.Place chicken in a single layer above the onion mixture and top with rosemary.
4.Cook on low until chicken is cooked through and potatoes are fork-tender, 4 to 5 hours.
Delicious Recipes
grilled Chicken breast
Best grilled chicken breast
Ingredients
- 1/4 c. balsamic vinegar
- 3 tbsp. extra-virgin olive oil
- 2 tbsp. brown sugar
- 3 cloves garlic, minced
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 4 Eagles Valley chicken breasts
- Kosher salt
- Freshly ground black pepper
- Freshly chopped parsley, for garnish
Method
In a medium bowl, whisk together balsamic vinegar, olive oil, brown sugar, garlic, and dried herbs, and season generously with salt and pepper. Reserve ¼ cup.
Add chicken to the bowl and toss to combine. Let marinate at least 20 minutes and up to overnight.
Preheat grill to medium high. Add chicken and grill, basting with reserved marinade, until cooked through, 6 minutes per side.
Garnish with parsley before serving.
Delicious Recipes
Chicken Liver Curry
Add some spice to your diet with this delicious curry!
Ingredients
- 400g Eagles Valley Chicken livers, cleaned and drained
- 1 Tablespoon olive oil
- 1 Onion, diced
- 3 Red chilies, sliced lengthways
- 1 tablespoon grated ginger
- 1 red pepper, thinly sliced
- 1 tablespoon garlic
- 70 gm packet tomato paste
- 1/2 tsp turmeric powder
- 1 tablespoon coriander powder
- 1/2 teaspoon garam masala
- Salt to taste
- Fresh coriander, to serve
Method
1. Heat the oil in your saucepan, adding in the chillies and onion once hot. Add a pinch of salt and sauté until the onions are soft.
2. Add the garlic, ginger and tomato pasta and sauté for around 5 minutes.
3. Add in the garam masala powder and cook for 10 minutes
4. Add in 1/2 cup of water, the red pepper and the drained liver pieces and salt and cook on low-medium heat with a closed lid on until the liver is soft and well cooked.
5. Serve with rice and fresh coriander.
Delicious Recipes
Chicken & pomegranate salad
The perfect summer meal, this delicious salad can work for lunch, dinner or anything in between. For some extra spice, add a few chili flakes to the dressing. (Serves 4)
Ingredients
Salad
- 4 Eagles Valley Chicken breasts
- 100g cups rocket
- 200g mixed greens
- ½ cup pomegranate seeds
- 250g Brown rice, cooked.
- 1 tbsp olive oil
- ½ cup pine nuts, roasted. (Optional)
- 100g feta cheese, cut into pieces. (Optional)
- Salt and pepper
Dressing
- 2 tbsp balsamic vinegar
- 4 tbsp olive oil
- 2 tsp honey
- ½ tsp dried thyme
Method
- Heat 1 tbsp of olive oil in a pan over medium heat. Season the chicken breasts with salt and pepper and add them to the warmed pan.
- Heat 1 tbsp of olive oil in a pan over medium heat. Season the chicken breasts with salt and pepper and add them to the warmed pan.
- Cook for around 5-6 minutes on each side, or until cooked through. Cut the chicken breasts into slices and set them aside.
- In a small bowl, combine all the dressing ingredients and mix well.
- Place your rice at the bottom of your salad bowl or platter, and cover with the greens and rocket. Pour the dressing over the greens and top with the chicken, feta, pomegranate seeds and pine nuts. Enjoy!
Delicious Recipes
Easy Chicken pie
The ultimate comfort food, this creamy chicken pie offers a delicious and heart-warming meal, perfect for sharing with friends and family.
Ingredients
- 4 Eagles Valley Chicken breasts
- 320g ready-made puff pastry, rolled out.
- 3 carrots
- 3 medium potatoes
- 1 large onion
- 1 tsp dried thyme
- ½ tsp dried rosemary
- 600g chicken stock
- 50g butter
- 50g plain flour
- 300ml milk
- 1 egg, slightly whisked
- Salt and pepper, to taste.
Method
- Preheat the oven to 210˚C.
- Peel and chop the carrots, potatoes and onions.
- Place the chicken, carrots, potatoes, thyme, rosemary, salt, pepper and stock to a large saucepan. Bring to the boil and let simmer for 15 minutes before turning off the heat.
- When the chicken is nearly cooked, take another saucepan and add in the butter and the onion. Cook the onion until soft, around 5-7 minutes.
- Mix the flour into the onion mixture using a large whisk and let it cook for around a minute. This will form a creamy paste.
- Add in one ladle of the stock from the chicken broth mixture and stir in with a whisk. Repeat until you have removed most of the stock from the pan. Try to avoid pouring in the chicken or vegetables.
- Pour the milk into the sauce and keep stirring. This mixture should thicken as it cooks. Add more seasoning as needed.
- Once the mixture is almost boiling, add the chicken and vegetables to the sauce.
- Fill your baking pan with the chicken mixture, and top with your puff pastry, trimming the excess dough off the sides. Feel free to decorate your pie top with any remaining dough. Brush the top of the pastry with your egg wash and pierce a couple of holes in the dough to ensure that some steam can escape.
- Bake for around 20-25 minutes or until your crust is golden brown.
Delicious Recipes
Lemon chicken tray bake
The lemon combined with fresh chicken is a real match made in heaven! We love this dish served with some seasonal veg and white rice.(Serves 4)
Ingredients
- 1kg Eagles Valley Chicken drumsticks and thighs
- Zest of two lemons
- 1/3 cup of lemon juice
- 1 lemon, sliced
- 2 cloves garlic, crushed
- 2 tsp dried thyme
- ½ tsp dried rosemary
- ½ tsp dried parsley
- 2 tbsp melted butter
- Salt and pepper
Method
- Marinate the chicken: In a large bowl, whisk together the lemon juice, zest, thyme, rosemary, parsley, garlic and salt & pepper to taste. Cut shallow lines into the underside of your chicken pieces before placing in the marinade. Make sure each piece is well coated and let marinate for around 1-2 hours.
- Marinate the chicken: In a large bowl, whisk together the lemon juice, zest, thyme, rosemary, parsley, garlic and salt & pepper to taste. Cut shallow lines into the underside of your chicken pieces before placing in the marinade. Make sure each piece is well coated and let marinate for around 1-2 hours.
- While the chicken is marinating, preheat the oven to 210˚C.
- Once marinated, place the chicken in a baking dish and brush each side with butter. Reserve the marinade. Place the lemon slices on top of the buttered chicken.
- Bake for 25 minutes before basting with the remaining marinade. Bake for a further 15-20 minutes until the skins are crispy and the chicken is cooked through.
Delicious Recipes
Lemon and Herb Chicken wings
Lemon & Herb (Serves 6)
Ingredients
- 1 Kg chicken wings
- ¼ cup olive oil
- ¼ teaspoon dried chilli flakes
- ¼ cup fresh thyme, finely sliced
- ¼ cup fresh rosemary, finely sliced
- 1 teaspoon dried oregano
- ¼ cup lemon juice
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper, to taste
Method
- Combine all of the marinade ingredients (everything except the chicken wings) and mix to combine.
- Combine all of the marinade ingredients (everything except the chicken wings) and mix to combine.
- Pour the marinade over the chicken wings and leave for at least one hour to marinate.
- Prepare your braai or grill. One ready, grill the wings for 20-30 minutes, or until cooked through.
- Serve, and enjoy!
Delicious Recipes
Paprika Roast Chicken
Roast chicken is a classic and delicious dish that everyone should know how to prepare. (Serves 6)
Ingredients
- 1 whole chicken, giblets removed and patted dry
- 100g butter, melted
- 2 tablespoons of dried paprika
- 1 teaspoon dried garlic
- 1 ½ teaspoon salt
- 1 teaspoon ground pepper
- 2 tablespoons lemon juice, keeping the rest of the lemon.
- 2 stalks celery
Method
- Preheat the oven to 200 degrees Celsius.
- Preheat the oven to 200 degrees Celsius.
- Mix together the butter, paprika, garlic, salt, pepper and lemon juice.
- Place the chicken in a large roasting dish.
- Rub the chicken with the butter mix, drizzling some of the butter under the skin.
- Slice the lemon into wedges and slice the celery in half and place both inside the chicken cavity.
- Place in the oven and bake for 1 and a half hours, or until the chicken is cooked through.