the little guide to

GREAT
CHICKEN

PLUS:
essential tips
to make life
easier

Delicious chicken recipes for the whole family

WELCOME

Welcome to our first chicken recipe

book with great recipes to keep your family
happy come mealtime. Since Astral Foods
began in 2001, we've been 100% committed
to our core business – delivering the best
chicken products to our customers in South
Africa and elsewhere in Africa.
Now we’re sharing 18 years’ know-how and
tips along with a few of our favourite recipes
to help you do even more with South Africans’
favourite meat.
Here’s to good, healthy and nutritious food.

Tuck in!
The Astral Commercial Marketing Team

A leading Southern African poultry producer

Astral was founded in April 7 000 hectares agricultural

2001 and and industral land;
● is a top 100 JSE ● has four poultry
listed company; processing plants;
● is represented in four ● processes 5 240 000
Southern African countries; broilers per week;
● has more than 4 000 ● manufactures 1 410  000
shareholders; tons of animal feed per year;
● employs in excess ● uses 850 000 tons of
of 11 453 full-time and maize per annum; and
contract workers; ● operates nine feed mills
● its operations spans in Southern Africa.
2
A CU T
ABOVE
Six marvellous meals
using chicken pieces.

Crumbed
buttermilk
drumsticks

Serves 4

8 chicken drumsticks
2 cups (500 ml) buttermilk
salt and pepper
1 cup (250 ml) self-raising
flour Place the drumsticks in the Preheat the oven to 180°C.
½ tsp (2.5 ml) sweet buttermilk and season. Cover Melt the butter over a low
paprika and refrigerate for 1 hour. heat, add the flour and cook
½ tsp (2.5 ml) Mix the flour, paprika and for 1-2 minutes while stirring.
garlic powder garlic powder in a shallow bowl Add the milk gradually while
vegetable oil, for frying and add pepper to taste. continuing to stir to make a
Remove the drumsticks from smooth sauce. Add the cheese
Cauliflower cheese the buttermilk, shake off the and stir until melted and well
2 tbsp (30 g) butter excess and roll in the flour combined. Season.
¹⁄₅ cup (30 g) flour mixture, one at a time. Place the whole cauliflower
2 cups (500 ml) milk Deep-fry in batches in hot on a small roasting tray and
100 g Cheddar, grated oil, turning occasionally, cover with the cheese sauce.
salt and pepper until golden brown and Roast for 20 minutes or until
1 large, whole cauliflower, cooked through, about the sauce starts to bubble and
lightly steamed 20-25 minutes. Adjust the the cauliflower is done.
heat if needed. Drain on Serve the drumsticks with the
Mixed salad, for serving kitchen paper and season. cauliflower and salad.
3
CHICKEN PIECES

Herbed yoghurt
1 cup (250 ml) plain yoghurt
a handful of parsley or dill,
chopped
1 tsp (5 ml) red wine vinegar

Preheat the oven to 200°C.

Mix the harissa paste with
a splash of olive oil. Season.
Place the thighs on a baking
tray, coat with the harissa
sauce and place the
lemon halves in the tray.
Bake for 30-40 minutes
until cooked through.
Cook the couscous
according to the packet
instructions. Fluff with a
fork, add a little olive oil
and season to taste.
Harissa-spiced thighs with couscous Cube the aubergine,
add all the spices and
Serves 4 2 large aubergines, roasted drizzle with olive oil.
1 tsp (5 ml) each ground Toss the couscous,
4 tbsp (60 ml) harissa paste cumin and coriander aubergine, pomegranate
olive oil ½ tsp (2,5 ml) each ground rubies and herbs in a bowl
salt and pepper cinnamon and ginger and season well.
2 lemons, halved ¼ tsp (1,2 ml) nutmeg Mix all the ingredients
8 chicken thighs, skin on ½ cup (125 ml) for the herbed yoghurt.
pomegranate rubies Serve the chicken on a
Couscous a handful of parsley, chopped bed of couscous with the
1 cup (250 ml) couscous salt and pepper yoghurt on the side.
4
 CHICKEN PIECES

Chicken and
chorizo paella

Serves 4

olive oil
2 garlic cloves, finely
chopped
1 onion, diced
1 carrot, peeled and diced
100 g chorizo, sliced
4 pieces each chicken thighs
and drumsticks
1 tsp (5 ml) sweet smoked
paprika
1 red pepper, diced
1 chicken stock cube
1 tbsp (15 ml) tomato purée
1 cup (250 ml) risotto rice
2 cups (500 ml) water
salt
1 tsp (5 ml) ground black
pepper paprika. Fry for 5 minutes. 15 minutes. Shake the pan
²⁄₃ cup (180 ml) frozen peas Add the red pepper and fry occasionally to prevent the
a handful of flat-leaf parsley, for 5 minutes more. paella from sticking. Add a
chopped, for serving Stir through the stock cube little extra water, if needed.
lemon wedges, for serving (crumbled), tomato purée Stir in the peas, cover and
and rice. Cook for 5 minutes cook for 5 minutes more.
Heat a splash of oil over a to allow the rice to absorb Taste and season, if
medium heat in a paella pan. the oil. necessary, and scatter
Add the garlic, onion, carrot, Add water and season, with parsley.
chorizo, chicken pieces and cover and simmer for Serve with lemon wedges.
5
 Tangy Asian-inspired wings

Serves 4 4 cm ginger, grated Coat the wings, arrange on

2 small handfuls of a lined baking sheet, spray
1 kg chicken wings coriander, finely chopped with cooking spray and roast
½ cup (125 ml) honey for 25-30 minutes.
Coating 2 tbsp (30 ml) each lemon Combine all the sauce
1 cup (250 ml) flour juice and light soya sauce ingredients except the
2 tbsp (30 ml) cornflour 2 tsp (10 ml) each sesame cornflour in a small
2 tsp (10 ml) salt oil and chilli flakes saucepan. Bring to a boil,
1 tsp (5 ml) garlic powder 2 tsp (10 ml) cornflour, remove from the heat, stir in
a big pinch each cayenne mixed with a little water the cornflour, return to the
pepper and black pepper heat and continue stirring to
Preheat the oven to 220°C. make a sticky sauce.
Sauce Mix all the ingredients for Drizzle the sauce over the
2 garlic cloves, crushed the coating. wings and serve.
6
 CHICKEN PIECES

Saffron masala chicken pieces

Serves 4 chicken piece into the stock until soft.

crumb mixture and arrange Sauté the onion and
4 pieces each chicken wings, in a casserole dish. peppers until soft. Stir
thighs and drumsticks Bake for 30 minutes, through the quinoa and
remove the wings and bake scatter with microgreens.
Coating for 10 minutes more. Serve the chicken on a bed
2 tsp (10 ml) dried garlic Cook the quinoa in the of quinoa with the broccoli.
flakes
35 g almond flakes
1 cup (250 ml) panko
breadcrumbs
4 tsp (20 ml) garam masala
powder
2 tsp (10 ml) salt
1 tsp (5 ml) dried oreganum
a generous pinch of saffron
olive oil

Pilaf
1 cup (250 ml) quinoa
2 cups (500 ml) chicken
stock
1 red onion, diced
1 each green, red and yellow
pepper, diced
a handful of microgreens

1 packet tenderstem
broccoli, steamed

Preheat the oven to 180°C.

Roughly crush the
garlic and almond flakes,
and combine with the
breadcrumbs, masala
powder, salt and oreganum.
Mix the saffron with a little
olive oil and brush the
chicken pieces with it.
Press the top of each
7
CHICKEN PIECES 101

Peri-peri chicken

Peri-peri chicken
drumsticks KEEPING
Preheat the oven to 200°C. IT CLEAN
Deseed and finely chop
3-6 red chillies and place 
● Once chicken has
in a saucepan. Add ¹⁄₃ cup been defrosted,
(80 ml) olive oil, ¼ cup do not refreeze it.
(60 ml) white wine vinegar,
4 garlic cloves (crushed), 
● Don’t let raw chicken
2 tbsp (30 ml) tomato come into contact
purée, 1 cup (250 ml) water with other food,
and 8-10 drumsticks. cooked or uncooked.
Simmer to reduce the liquid
to make a basting sauce. 
● Always wash your
Arrange the drumsticks on hands, utensils and
a baking sheet, baste with surfaces that have
the sauce and bake until the been in contact with
skin is crisp, about 15-20 raw chicken with hot,
minutes. Drizzle with the soapy water.
remaining sauce and serve
with French fries. Serves 4 
● Keep a separate
chopping board for
raw meat to prevent
When buying chicken cross-contamination.
Always look for chicken that has an even colour with no
blemishes or bruises. The meat should look moist and 
● Always make sure
plump and have a neutral smell. Check that the packaging that meat is cooked
hasn’t been damaged in any way. When buying frozen through to kill all
chicken, make sure that the meat is frozen solid and does harmful bacteria that
not have any soft areas where it has begun to defrost – may have been lurking
and do remember to check the sell-by-date too. in it.

STORING CHICKEN
Always refrigerate or remove the chicken, pat it it won’t contaminate other
freeze chicken as soon as dry with kitchen paper and food if it drips. If you want
possible after buying it. If place on a plate. Cover with to freeze the chicken at
the packet is damaged or clingwrap or foil and put home, remove it from the
soggy and you are going the plate on the bottom packet, pat it dry and reseal
to cook it within two days, rack of the fridge. That way, in an airtight bag.
8
 QUICK CHICKEN

CHOP-CHOP CHICKEN
Our fast and furiously delicious recipes will impress the whole family.

4 chicken breast fillets

12 small tortilla wraps

1 lime, halved, for serving
1-2 avocados, sliced,
for serving
2 large handfuls of coriander
leaves, for serving

Mix all the ingredients for

the marinade, pour over
the breasts and marinate
for 10-15 minutes.
Remove the chicken from
marinade and reserve some
as basting.
Honey and chipotle chicken bites Brown the breasts for
1-2 minutes a side in a frying
Serves 4 2 tsp (10 ml) chipotle chilli pan, basting them as you go,
powder cover and cook over a low
Marinade 2 tsp (10 ml) garlic powder heat for 5 minutes or until
3 tbsp (45 ml) olive oil ½ tsp (2,5 ml) ground cooked through. Remove
(plus extra for frying) cumin from the heat, let the meat
½ cup (125 ml) lime juice ¼ cup (60 ml) fresh rest and slice.
zest of 1 lime coriander, chopped Serve with the wraps, lime,
¼ cup (60 ml) honey salt and pepper avocado and coriander.
9
QUICK CHICKEN

Coconut and five-spice chicken breasts

Serves 4 juice of 1 lime 8 chicken breast fillets

1 clove garlic,
Marinade finely chopped Thai slaw
¹⁄₃ cup (80 ml) coconut milk 1 tsp (5 ml) Chinese 4 large carrots, coarsely
2 tbsp (30 ml) each honey five-spice powder grated
and soya sauce 1 tsp (5 ml) salt 1 red pepper, deseeded
and cut into thin strips
1 small red onion, finely
sliced

1 cup (250 ml) vegetable oil

100 g rice noodles

Dressing
¼ cup (60 ml) coconut milk
juice of 1 lime
1 red chilli, finely chopped

Mix all the ingredients for

the marinade, pour over
the chicken to cover it
completely and marinate
for a few minutes.
Heat a griddle pan over
a high heat.
Remove the chicken
from the marinade and
chargrill on both sides
until cooked through.
Toss the raw carrots, pepper
and onion in a bowl.
Heat the oil in a saucepan,
fry the noodles until puffy
and drain on kitchen paper.
Whisk all the ingredients for
the dressing together, pour
over the slaw and toss.
Serve the chicken breasts
on a bed of slaw with
crunchy noodles.
10
Chicken pita pockets

Serves 4 salt and pepper, to taste Mix all the ingredients for
the tzatziki.
8 County Fair chicken burgers 4 large pita breads Toast the pita breads on
2 large handfuls of rocket both sides in a hot griddle
Tzatziki 125 g cherry tomatoes, pan and cut in half to
½ cup (125 ml) Greek quartered make pockets.
yoghurt 1 small packet (about ¼ cup) Fill each pocket with a
¼ cucumber, grated and pickled red onion chicken burger, rocket and
drained cherry tomatoes.
a large handful of mint Cook the burgers according Serve with tzatziki and
squeeze of lemon to the packet instructions. pickled onion on the side.
11
QUICK CHICKEN

Grilled chicken
with blueberry-
mustard sauce

Serves 4

½ cup (125 ml) apricot jam

½ cup (125 ml) white wine
vinegar
2 tbsp (30 ml) English
mustard
salt and pepper
4 chicken breast fillets
pinch of cayenne pepper
¼ punnet (25 g) blueberries

Mix the jam, vinegar and

mustard, and season. Keep
aside ½ a cup.
Using a sharp knife, score
the breasts (cut crisscross
hatches into the top), place
in a shallow dish and baste
with the jam sauce.
Fry the breasts on both
sides over a medium heat,
basting frequently, until
nearly done.
How to keep chicken breasts juicy Add the blueberries and the
To prevent chicken breasts from overcooking and drying reserved sauce, and bring
out, first sear or brown them. Then remove the breasts to a boil.
from the pan, cook the other ingredients and return Cook for 5 minutes.
the breasts for a few minutes right at the end. This way Serve the chicken with your
they will cook through without becoming dry, tough and choice of side dishes and
overcooked. You can do this with stews as well as stir-fries. the remaining blueberry
sauce on the side.
12
 QUICK CHICKEN 101

3 CHEFS’ TIPS
A little know-how
can make life in the
kitchen a lot easier.

1 Done yet?
There are two ways
of checking whether a
chicken breast is done.
The first is to insert the
tip of a small knife into the
thickest part of the meat.
If the juices run clear, it’s
cooked; if it is still pinkish,
it needs to cook for longer. Crumbed chicken breasts
Alternatively, make a small with sticky soy dressing
incision in the thickest part
of the breast. If the meat is Cook 8 County Fair soya sauce and honey
white all the way through crumbed breast steaks and 2 tbsp (30 ml) lemon
and you don’t see any pink according to the packet juice in a small saucepan
meat, the breast is done. instructions. Set aside. and simmer to reduce and
The juices will be clear too. Cook 3 cups (750 ml) thicken. Dish up the rice,
This method also works sushi rice according to the place a breast steak on
for testing whole chickens packet instructions. Heat top and drizzle with sauce.
and other chicken pieces. 2 tbsp (30 ml) sesame oil, Serve with pickled ginger
4 crushed garlic cloves, and toasted sesame seeds.

2 Slicing
chicken
breasts for
½ cup (120 ml) each Serves 4

stir-fry
Place the chicken breast,
smooth-side down on
a cutting board. Cut
3 Butterflying
chicken
breasts for
two identical halves. Stop
just before you’re cut it all the
way through, so that the top
it diagonally into 1 cm schnitzels and bottom half open up like
strips and halve each Place the chicken breast a book. With a meat mallet,
strip lengthwise into smooth-side down on a gently hit the thicker part until
longer, thinner strips cutting board. Make a shallow it is thinner and of an even
before cutting them incision along one side and thickness. Butterflied breasts
diagonally across the keep going as if you were can also be stuffed with any
fibres to keep it tender. trying to cut the breast into filling you like.
13
 HOST WITH A ROAST
Nothing says special quite like the aroma of roast chicken
and we have a recipe for every occasion.

Tandoori roast
chicken with
cauliflower salad

Serves 4

Marinade
1 cup (250 ml) plain yoghurt
3 garlic cloves, finely chopped
4 cm ginger, finely grated
juice of 1 lime
2½ tbsp (37 ml) tomato paste
a handful of coriander leaves,
chopped
2 tbsp (30 ml) each tandoori
paste and chilli flakes or
powder
1 tbsp (15 ml) ground cumin
½ tsp (2,5 ml) turmeric
2 tsp (10 ml) salt and pepper

1 whole chicken

Cauliflower salad
¼ tsp (1,2 ml) each dried
turmeric, cinnamon,
cumin and coriander Mix all the ingredients Mix the dried spices with
olive oil for the marinade, add the a little oil, season, toss the
1 cauliflower, broken into chicken and coat. Refrigerate cauliflower in it and roast for
florets for 1 hour or overnight. 15 minutes. Leave to cool.
2 large handfuls of coriander Preheat the oven to 190°C. Add the coriander, cashews
leaves Remove the chicken from and pomegranate rubies.
100 g honey cashew nuts the marinade, place on a Cook the rice according to the
50 g pomegranate rubies roasting tray, cover and packet instructions.
roast for 1 hour. Uncover and Serve the chicken with the
2 cups (500 ml) basmati rice roast 15-20 minutes more. rice and cauliflower salad.
14
 WHOLE BIRDS

Christmas chicken 20 minutes more.

with cranberries Place the onions on a
roasting tray, drizzle with
Serves 4 oil, season and roast for
20-30 minutes.
Marinade Arrange the chicken and
¹⁄₃ cup (80ml) dried onions on a platter.
cranberries Serve with green beans and
2 tbsp (30 ml) olive oil creamy potato gratin.
2 tbsp (30 ml) maple syrup
¼ cup (60 ml) balsamic
vinegar
salt and black pepper
2 garlic cloves, finely
chopped

1 whole chicken
a small handful of fresh
thyme leaves
½ cup (125 ml) fresh
cranberries
2 tbsp (30 ml) each maple
syrup and melted butter
10-12 baby onions, peeled
olive oil
salt and pepper

Preheat the oven to 190°C.

Blitz the ingredients for the
marinade in a blender until
smooth. Season to taste.
Place the chicken on a
roasting tray, pour over the
marinade and cover.
Marinate for 30 minutes in
the refrigerator.
Roast the chicken, covered,
in the marinade for 1 hour.
Uncover and scatter with
cranberries and thyme.
Brush with maple syrup
and butter, and roast for
15
WHOLE BIRDS

2 cardamom pods, crushed

salt and pepper
1 whole chicken

Preheat the oven to 190°C.

Place the couscous, orange
and lemon zest and juice,
dried fruit, nuts, mint and
parsley in a bowl.
Add a splash of olive oil
and ½ cup of warm water,
and mix well.
Grind all the whole spices
and a pinch of salt with a
pestle and mortar. Add to
the couscous together with
the dried spices.
Stuff the chicken cavity
with the couscous stuffing.
Close with the lemon half.
Cover and roast for 1 hour,
then uncover and roast for
15-20 minutes more.
Sprinkle with mint and
parsley and serve.

How to stop the

breast from drying
out when making
Fragrant couscous-stuffed chicken roast chicken
Roast the chicken
Serves 4 a large handful each of breast-side down
for two thirds of the
fresh mint and parsley,
cooking time. This
½ cup (80 g) couscous roughly chopped (plus way, all the juices will
zest and juice of 1 orange extra for serving) run down into the
zest and juice of 1 lemon olive oil breast meat and keep
(reserve 1 lemon half) 1 tsp (5 ml) fennel seeds it moist. Once you
are ready to crisp the
½ cup (125 ml) mixed dried 1 tsp (5 ml) coriander seeds
skin, carefully turn the
fruit, chopped ½ tsp (2,5 ml) ground chicken breast-side up
½ packet (50 g) unsalted cinnamon and roast until golden.
mixed nuts, chopped ½ tsp (2,5 ml) cumin seeds
16
 WHOLE CHICKEN 101

Roast chicken with creamy lemon sauce

Preheat the oven to 180°C.

Place 6 chicken pieces, skin
HOW-TOS on, in a casserole dish. Brush
AND HACKS with ¼ cup (60 ml) melted
butter and season. Arrange
Joint a chicken 600 g baby potatoes and
Place the chicken a few sprigs of thyme in the
breast-side up on a dish. Drizzle with olive oil and
cutting board. Pull the roast for 45 minutes. Heat
leg and thigh away from ½ cup (125 ml) white wine
the body and use your in a saucepan and reduce to
fingers to find the hip 2 tbsp. Turn down the heat
joint in the fold. Stick to low and whisk in ½ cup
the tip of a large knife (125 ml) butter, a few pieces
into the joint and cut at a time, until the sauce is
through the skin, meat smooth and all the butter has
and joint to separate been incorporated. Whisk in
the thigh and leg from 1 cup (250 ml) cream and the
the body. Repeat on juice of 1 lemon. Keep warm
the other side. Use and serve on the side with
the same method to the chicken and potatoes.
separate the leg from Serves 4
the thigh and to cut the
wings from the body.
To remove the chicken
How to defrost Getting
breast, cut through the
a whole chicken a golden
breast bone to divide skin
the carcass into two. Thawing a frozen chicken is Check that the skin is
Cut away all bone and best done overnight in the completely dry, rub the
gristle from the breasts. fridge. Place it in a large bowl whole bird generously
You will now have or on a plate to prevent the with oil and season well.
two of each – thighs, juices from dripping in the Uncover the chicken 20-30
drumsticks, wings fridge. Before cooking it, minutes before the end of
and breasts. Add the check inside the cavity to see the cooking time and place
carcass to soups, stews that there is no more ice. If it on a shallow baking tray or
or casseroles to flavour pressed for time, put the bird on an oven rack on a tray to
them and remove in a bucket of cold water in allow the dry heat to come
the bones just before the sink, but be sure to keep into contact with as much
dishing up. the water cold to prevent skin as possible. Roast until
bacteria from growing. the skin is crisp and glassy.
17
 RECIPES TO
FEED A FLOCK
Impress guests with this host of great cocktail snacks.

Bacon and chipotle wings

with maple-bourbon glaze Serves 6
(or 2 as a main)

12 chicken wings
salt and pepper
12 slices of bacon (cut in
half lengthwise)

Glaze
1 garlic clove, finely chopped
¼ cup (60 ml) bourbon
whiskey
¼ cup (60 ml) maple syrup
3 tbsp (45 ml) freshly
squeezed orange juice
½ tbsp (7,5 ml) smoked
paprika

Remove the wing tips and

cut the wings into drumlets
and winglets.
Preheat the oven to 180°C.
Season the wing pieces
and wrap a strip of bacon
around each.
Combine all the ingredients
for the glaze and mix well.
Roast the wing pieces,
basting them every 10
minutes, until golden and
cooked through, for about
40 minutes.
Serve with French fries and
tomato sauce..
18
Chicken nugget bao buns Mix the mayonnaise and
sriracha sauce in a bowl.
Serves 6 (or 2 as a main) ½ cup (125 ml) apple cider Shave the cucumber into
or white vinegar ribbons with a potato peeler.
18 Country Fair chicken 1½ tsp (7,5 ml) salt Mix the water, sugar, cider
nuggets or vinegar and salt in a bowl.
18 frozen bao buns, defrosted Submerge the cucumber
Spicy mayonnaise and reheated and refrigerate.
2/₃ cup (180 ml) mayonnaise a large handful of coriander Slice the buns in half
3 tbsp (45 ml) sriracha sauce leaves and sandwich them with
10 radishes, sliced mayonnaise, a chicken nugget,
Pickled cucumber coriander and radish slices.
½ large cucumber Cook the chicken nuggets Skewer a cucumber ribbon
1½ cup (375 ml) water according to the instructions with a cocktail stick and use it
1⁄3 cup (80 ml) sugar on the packet. to secure the bun. Serve warm.
19
PARTY FOOD

3⁄₅ cup (150 ml) milk

50g blue cheese

honey, for serving

Cut the wings into drumlets

and winglets, and discard
the tips.
Heat 4cm canola oil in a
large saucepan and heat
to 170°C.
Combine all the ingredients
for the coating.
Coat wing pieces with the
flour mixture, pressing it
firmly into the skin.
Fry in batches in the hot
oil for 8-10 minutes, a little
longer for larger pieces,
until golden brown and
Southern-fried wings with cooked through.
blue-cheese dip Drain on kitchen paper.
Melt the butter in a
Serves 6 (or 2 as a main) 2 tsp (10 ml) salt saucepan, add the flour
1 tbsp (15 ml) ground ginger and whisk in the milk.
1 kg chicken wings 1 tbsp (15 ml) onion powder Cook until thickened.
canola oil, for frying 1 tsp (5 ml) garlic powder Stir in the blue cheese
1 tsp (5 ml) dry thyme until melted.
Coating Drizzle the wings with
2 cups (500 ml) flour Blue-cheese dip honey and serve the blue
½ tsp (2,5 ml) cayenne 2 tbsp (30 g) butter cheese sauce on the side
pepper 1 tbsp (15 ml) flour as a dip.
20
 PARTY FOOD

Chicken nugget
and halloumi
skewers

Serves 6

20 County Fair
chicken nuggets

Chutney
olive oil
½ red onion, finely chopped
200 g cherry tomatoes,
chopped
3 tbsp (45 ml) sweet chilli
sauce
2 tbsp (30 ml) red wine
vinegar
1 tsp (5 ml) chilli flakes
salt and pepper

1 block of halloumi cheese

juice of ½ lemon
cocktail sticks, for serving
20 basil leaves, for serving

Cook the nuggets according

to the packet instructions.
Fry the onion until soft.
Add the tomato, sweet
chilli sauce, red wine
vinegar and chilli flakes.
Season to taste.
Simmer for 5 minutes
to thicken.
Cut the halloumi into
bite-sized cubes (slightly
smaller than the nuggets).
Fry in a hot non-stick pan
until crispy. Drizzle with
lemon juice. of halloumi with each a dollop of chutney and
Spear a nugget and piece cocktail stick and add a basil leaf. Serve warm.
21
PARTY RECIPES 101

Tempura chicken bites

Heat 4 cm vegetable oil

in a shallow saucepan.
3 DIPS FOR
CHICKEN
NUGGETS
Quickly whisk together
¾ cup (180 ml) cornflour,
¼ cup (60ml) flour, 1 tsp
(5 ml) baking powder,
1 Garlic and
lemon mayo
Stir 2 finely chopped
½ tsp (2,5ml) salt, ½ cup garlic cloves and
(125 ml) ice-cold water and the zest and juice of
1 beaten egg to make a thin ½ lemon into 1 cup
batter. Slice 500 g chicken (250 ml) mayonnaise.
breast fillets into 2 x 2 cm
pieces and dust with flour.
Dip the chicken in the batter
and deep-fry in batches until
2 Tomato
relish
Finely chop 3 small
golden and cooked through gherkins and 3 pickled
(about 2-3 minutes). Serve onions and stir into
with a sweet-and-sour ¾ cup (180 ml)
dipping sauce. (See recipe tomato sauce.
on the right). Serves 4-6

3 Sweet
and sour
Stir together ¾ cup
OH, CRUMBS! (180 ml) pineapple
The best way to cook crumbed chicken. juice, ¼ cup (60 ml)
apple cider vinegar,

1 Always follow the cooking

guidelines on the packet
when using store-bought
3 Cook the chicken long
enough. If not, the
crumbs can be soggy and
¼ cup (60 ml) brown
sugar, 2 tbsp (30 ml)
tomato sauce and
crumbed chicken. the meat undercooked. 1 tbsp (15 ml) cornflour.

2 Make sure that the oil is

hot enough. Between
170°C and 180°C is best.
4 Drain the cooked
chicken on kitchen
paper to absorb excess oil.
Thicken over a low heat
and allow to cool.

Chicken and food poisoning

Raw chicken may contain natural bacteria, which could be dangerous if it hasn’t been
stored properly. Salmonella and campylobacter, which are linked to food poisoning and
gastro, are among the most common. So be sure to read our safety guidelines on page 2.

22
 ABOUT ASTRAL FOODS

ASTRAL FOODS FAQ

Do your chickens grow shavings and sunflower husks
faster because they are that cover the floors. They CONTACT DETAILS
injected with growth also have unrestricted access www.astralpoultry.com
hormones? Absolutely not! to light, water and fresh food.  011 206 0600 (JHB)
None of our chickens are  021 505 8000 (CT)
given growth hormones. Their Do your chickens only eat
growth rate is thanks to a well- maize? Maize makes up no FOLLOW US
balanced, researched diet, more than 50% of their feed. Goldi Chicken
good genetics and excellent The other 50% consists of @GoldiChicken
farming practices. specially formulated proteins, County Fair
vitamins and minerals in the @CountyFairChicken
Are your chicken meat form of pellets and crumbles
injected with water before that are easily digested.
being sold? We never freeze
our fresh chicken and don’t Do the antibiotics given
add water to our meat at any to chicken remain in
stage. In fact, the meat loses the meat, and could it
water during our air-chilling affect me? Antibiotics are
process. Our Individually Quick only administered when
Frozen (IQF) pieces are treated needed. It’s always done
with brine, which helps to make by a registered vet and
them more tender and juicy. never within five days of
slaughter to ensure that the
Are your chickens kept meat contains no residue.
in small cages? No. Our Independent labs routinely
chickens are kept in large, test our products to verify
disinfected sheds where they that they are free of all traces
roam freely and can scratch in of antibiotics and safe for our
the thick layer of straw, wood customers to enjoy.

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WINNER, WINNER COOKING
CHICKEN DINNER! GUIDE

Cut out and keep this handy guide to the WHOLE R, B, S, C

best way to cook chicken. HEADS S, C
BREASTS
Bone-in, skin on
R, G, B, F, S, C
Deboned, skinless
G, B, F
THIGHS R, G, B, F, S, C
DRUMSTICKS
R, G, B, F, S, C
WINGS R, G, B, F
WINGLETS R, G, B, F
FEET R, G, B, F, S, C

KEY
R - roast
G - grill
B - braai
F - fry
S - stew
C - casserole

HEADS The head is the wings are a winner, thanks to flavour and are best when
talkie part of South Africa’s their high skin to meat ratio, roasted or braised slowly or
famous walkie-talkies and which makes them finger- added to stews.
stewing and braising are licking delicious.
the best ways to cook it. DRUMSTICKS This
TAILS The tail is often popular cut could also
BREASTS This very lean attached to the thigh. It is be tough if it hasn’t been
cut is best cooked quickly packed with flavour because cooked for long enough.
to keep them moist, for it contains a lot of fat and, The delicious dark brown
instance grilling, frying and thanks to the large skin area, meat particularly takes time
braaiing. When stewing becomes very crispy. and drumsticks taste best
or braising breasts, don’t when they’ve been roasted,
overcook them as they will NECKS This bony cut has stewed, braised or braaied.
become dry and stringy. very little meat but is an
inexpensive way to flavour FEET The other half of
WINGS Wings are high in sauces and stock. walkie-talkies, chicken feet
fat and can withstand heat are bony and low on meat.
without becoming dry. They THIGHS Like drumsticks, Once cooked, though, they
therefore are suited to deep- thighs will be rather tough are tender and can be eaten
frying, braaiing and roasting. if not cooked properly. They whole. Braai or grill them if
"

But however you cook them, have loads of fantastic you like crisp, crunchy skin.