This meal is so good. Stop wasting money on packet mixes when you can make this for next to nothing – plus there are no hidden additives or preservatives that might wreak havoc on your health. It made a lot of sauce, so you could add extra chicken if you want to make this a decent size, budget-conscious, family-friendly meal – gotta love that!!

Check out our vegetable stock paste. If you happen to have any leftovers, which I don’t think you will, it will freeze perfectly fine.

 

February 20, 2018
  • 5m
  • 30m
  • 35m
  • 1

Ingredients

  • 3 garlic clove
  • 1 brown onion
  • 8 chicken thigh fillets or 4-6 chicken breast fillets
  • 1 tbsp. coconut or olive oil for frying

Sauce Ingredients

  • 3 tbsp. honey
  • 2 tbsp. seeded mustard
  • 1 tbsp. vegetable stock paste
  • 1 c water
  • 1 tsp. cornflour
  • 2 pinches salt and pepper
  • 1/2 c pure cream

Instructions

Thermal Cooking Method

  1. Quarter garlic and onion, then add them to the mixing jug and blitz for 3 seconds/speed 5.
  2. In a large frying pan, heat oil over medium heat. Add chicken, onion and garlic and cook for 12-18 minutes, turning chicken after 5 minutes each side.
  3. While waiting for the chicken to cook through, make the sauce by placing sauce ingredients (except cream) into mixing jug and blitz for 3 seconds/speed 5.
  4. Once the chicken is cooked, turn the heat down to low and pour over the sauce. Allow to simmer for 10 minutes to reduce a little bit.
  5. Add cream just prior to serving, allowing cream to heat through. Then serve.
  6. We love this served with freshly cooked green veggies and mashed potatoes.

Traditional Cooking Method

  1. Finely dice onion and crush garlic.
  2. In a large frying pan, heat oil over medium heat. Add chicken, onion and garlic and cook for 12-18 minutes, turning chicken after 5 minutes each side.
  3. While waiting for the chicken to cook through, make the sauce by placing sauce ingredients (except cream) in a small jug/bowl and mix well to combine.
  4. Once the chicken is cooked, turn the heat down to low and pour over the sauce. Allow to simmer for 10 minutes to reduce a little bit.
  5. Add cream just prior to serving, allowing cream to heat through. Then serve.
  6. We love this served with freshly cooked green veggies and mashed potatoes.
  • 6-8