Image Alt

A Taste of Home – Chicken Recipe Competition

A Taste of Home – Chicken Recipe Competition

Share your favorite, heart-warming, tummy-hugging and most loved Chicken Recipe with us and stand a chance to WIN fabulous prizes!


Sponsors & Prizes

One winner will receive the following prizes!


Cast-Iron Dish | Red  |  33,5cm |  5,5L

Contact Tafelberg Furnishers



R700-00 in-store Voucher. To be redeemed at Elgin Free Range Chickens, Factory Shop in Montague Gardens.  Voucher valid for 30 days from date of issue.

Contact Elgin Free Range Chickens Montague Gardens Factory Shop



INA PAARMAN Barrel Hamper consisting of a variety of Ina Paarman products.



Rick Stein’s Long Weekends Recipe Book


Competition Rules

1. PROMOTION PERIOD: This competition ends on Friday, 28th June 2019 at 18h00

2. ELIGIBILITY: This competition is open to anyone residing in the Western Cape Province.

3.  HOW TO ENTER: Submit your recipe entry under the comments section below.  Entrants represent and warrant that their Submission is the original work of such entrant, it has not been copied from others, and it does not violate the rights of any other person or entity.

Limit: One entry per person and one entry per e-mail address during the Promotion Period.

4  WINNER SELECTION & NOTIFICATION:  Three (3) Recipes will be selected by the judges (sponsors) and posted in the community group, Milnerton Neighbours – Find It Local on the 29th June 2019.  Members of the group will vote the winning recipe.  The winner will be announced and notified via email on the 30th June 2019.  If the winner cannot be contacted or fails to claim his/her prize within 7 days,  an alternate potential winner may be selected.

5.  NO PRIZE TRANSFER OR SUBSTITUTION. No prize or any portion thereof is transferable or redeemable for cash. No substitutions for prize except by Sponsor, in which case a prize of equal or greater value will be substituted.

6.  CONSENT AND RELEASE. By entering the Promotion, each entrant releases and discharges the Sponsor, judges, and any other party associated with the development or administration of this Promotion, their parent, subsidiary, and affiliated entities, and each of their respective officers, directors, members, shareholders, employees, independent contractors, agents, representatives, successors and assigns, from any and all liability whatsoever in connection with this Promotion, including without limitation legal claims, costs, injuries, losses or damages, demands or actions of any kind (including without limitation personal injuries, death, damage to, loss or destruction or property, rights of publicity or privacy, defamation, or portrayal in a false light).  Except where prohibited:  entry into the Promotion constitutes the consent of each entrant.

All enquiries with regards to this competition can be emailed to:


Good Luck!

We’re looking forward to receiving your wonderful chicken inspired recipe entries!

(All qualifying entries will be published on the same day they are submitted, please only submit your entry once)



  • Diana van Antwerp

    Tomato Chicken Stew

    Arrange 12 chicken pieces in an oven proof dish – cut 1 large onion in rings and put it on top of the chicken – sprinkle the following over the chicken pieces and onions to taste; chicken spice, salt,pepper, mixed herbs, garlic flakes and thyme (herb) – Make a sauce with the following; 1/2 c tomato sauce, 1/2 c water, 60ml oil, 30ml vinegar, 3 tbsp Worcestershire sauce, 1/2 c chutney, 1/2 tsp salt, 1 tbsp sugar, 1tbsp flour – mix well and pour over chicken pieces – cover dish and bake in preheated oven at 180 degrees for plus minus 2 hours.  DELICIOUS with rice.

    27th May 2019
  • Reezah

    My tried kfc recipy

    1 whole chicken, cut in 9/10 pieces
    3 beaten eggs
    4 tablespoons oil

    For the coating:
    2 cups flour
    4 teaspoons paprika
    1 teaspoon salt
    1 teaspoon pepper
    1 teaspoon poultry seasoning (or chicken stock powder)
    1 teaspoon oregano
    1 teaspoon tarragon
    1 teaspoon parsley
    1/2 teaspoon thyme
    1 teaspoon chives
    1/2 teaspoon garlic powder
    1/2 teaspoon onion powder
    1/2 teaspoon celery salt

    Sift flour and add together all the coating ingredients and grind finely and place in a clean plastic bag. Coat each chicken piece first with the beaten egg, then with the flour mixture in the bag. Make sure you coat each piece completely with the flour.

    Heat the oil in a frying pan. Brown the chicken in oil slowly, uncovered. Once browned, cover the frying pan and keep frying on a very gentle heat until the chicken is fully cooked. Place on paper towels to drain out the excess oil.

    27th May 2019
  • Zaheera Ismail


    South African Indian Curries need not be too complicated, and when you have one basic recipe, that adapts to either lamb/beef/chicken… YOU KNOW IT’S GOING TO BE A WINNER. THIS recipe is an old family recipe, passed down the generations, the same as my Lamb Curry recipe, and still stands the test of time.

    Servings: 4-6
    Difficulty: Easy

    1KG Whole Chicken , cleaned, cut into pieces and washed.
    2 teaspoon Ginger and Garlic Paste
    1 Sprig of Curry Leaves (optional)
    2 Large Onions, sliced or chopped
    2 Tomatoes chopped
    1 Tablespoon Tomato Paste
    3 medium/large potatoes, cut into halves then quarters (tint with egg yellow powder)
    1-2 teaspoon salt (OR TO taste)
    2 medium sized cinnamon sticks
    1 teaspoon Cardamom powder
    1/4 teaspoon Turmeric Powder
    3 – 4 teaspoon Chilli Powder/Kashmiri Chilli Powder
    1 teaspoon Cumin Powder
    2 teaspoon Coriander Powder
    1 teaspoon Garam Masala
    1/4 Cup – 1/2 Cup Vegetable Oil

    ~ Once the Chicken Pieces are prepared, Rub on the Ginger/Garlic Paste and leave aside while getting ahead with the rest of the preps.
    ~ In a pot large enough for all the ingredients, heat up the oil on medium/high heat on stove top.
    ~ Add the Onions and the Cinnamon Sticks to oil.
    ~ once the onions are turning lightly brown, add the Cardamom powder, stir through.
    ~ Ensure the onions don’t brown too quickly, adjust heat on stove, add in the rest of the spices (except the salt).
    ~ Stir through spices in the fried onions and add in the Curry Leaves(if using)
    ~ Now Add in the Chicken Pieces and mix well with the spices/onions/oil.
    lightly brown the meat followed by adding 2 Cups of water to cover the meat.
    ~ Add Half the salt, allow the chicken to cook until just becoming tender (approximately 20-30 minutes), and then add the Tomatoes and Tomato Paste and stir through.
    ~ Cook for about 5 minutes, Then add the Yellow Tinted Potatoes and the rest of the salt.
    ~ Lower the stove heat, add more water and cook until potatoes are soft. Check here if your salt needs adjustment.
    ~ The Curry is ready when a thick gravy forms and the oil surfaces to the top.
    ~ Garnish Curry with freshly chopped Coriander leaves and Serve Hot with Rice of Choice/ Breads/ Rolls / Roti.

    ✔ I also make a lamb Curry with the above recipe.
    ✔Remember not to rush through cooking, it may seem a slow process but end results are so worth it.
    ✔Use Indian spices for an authentic Curry flavour, preferably as stated above and not a “curry mix spice” , ingredients are readily available at local Grocers or as is seen more often these days, in your local supermarket.
    ✔For a more spicier version, you could use more Chillie Powder and/or add fresh green chillies toward the end of cooking.
    ✔You may also add other vegetables of choice to the curry, like peas, or some may prefer NO potatoes and it would be fine without as well.

    28th May 2019
  • Nahim Sheik


    Clean the wings, after add salt, paprika, chilli powder, chicken spice and a small amount of oil and mix. Put the chicken wings in the oven for 45minutes.

    In a pan, fry onion, add garlic. Add sweet chilli sauce, Worcestershire sauce, black pepper and stir until everything is mixed together. Add the sauce to the wings and enjoy.

    28th May 2019
  • Jessemy Francis

    Hong Cong chicken ( Sticky chicken)

    1 kg chicken drumsticks
    1/2 cup of Soya sauce
    340ml Coca Cola
    1/2 cup sugar
    1 Tablespoon garlic and ginger
    1/2 Teaspoon salt

    Mix all the ingredients together and marinade in fridge for 1/2 hour.
    Take it out of the fridge and let the chicken get to room temperature.
    Put the chicken and the marinade into a big enough pan and simmer for about 30 minutes. Add some extra water if needed( a little at a time). The chicken will now become quite sticky. Remove from heat and top off with sesame seeds if you like.

    28th May 2019
  • Laila

    Nando style Chicken
    2 chickens cut in quarters or 8 pieces and washed and drained well..

    Add the following spices:

    1 tsp fine chillies
    2 tsp crushed chillies
    2 tsp crushed garlic
    2 tsp red chilli masala
    2 tsp crushed coriander powder
    1/2 crushed cumin powder
    1 tsp Cajun spice
    1 tsp aromat
    1 tsp black pepper
    1 tsp garlic and herb spice
    2 tsp nando’s peri peri spice
    2 Tblsp lemon juice
    Mix above to the washed chicken and marinade for about an hour then wet an oven pan with a little oil and arrange the chicken in the tray using all the leftover sauce as well, bake in a 200°C oven for about 15 minutes
    Turn chicken over and bake a further 15 minutes, take it out of the oven and make a sauce with..
    300ml fresh cream
    1 bottle Nando’s sauce(your choice)
    Pour it over the chicken and put it back in the oven for a further 20 minutes..Enjoy ?

    28th May 2019
  • Judy Teixeira

    Easy Peasy Chicken

    Chicken pieces
    (Chicken wings Devine)
    Sprinkle with Parmesan Cheese

    Bake in oven until golden & crispy.

    Serve with baked sweet potatoe

    28th May 2019
  • Bronwen Nelson

    Simply Scrumptous Supper
    Take your precooked or leftover chicken and cut into pieces or shred. Ensure there is enough chicken stock gravy or spicy sauce as this absorbs into the batter giving the whole dish a better texture. ( you can create a sauce with your favourite chicken spices, my tip is coriander, paprika and parsley.) Just place your leftover saucy chicken pieces in an ovenproof dish , cover with the batter and bake for 25minutes at 180 degrees celcius.
    1 cup flour
    1 teaspoon baking powder
    1 cup milk
    1 egg
    1/2 cup oil
    Salt and pepper to taste
    Beat egg milk and oil in a bowl. Sift flour and baking powder together and add to the egg mixture. Mix well. Bake and decorate with fresh parsley.

    30th May 2019
  • Liezel Gene Maree

    Himalayan Salt Block Chicken

    4 Chicken Breasts: Flattened Deboned
    Fill with : Danish Feta and Baby Spinach
    Wrap in Bacon

    Heat up your Himalayan Salt Block on the braai until surface of Block is super hot! Splash with a few drops of water to test heat. Droplets should bubble and evaporate instantaneously.

    Place filled breast’s on top of Himalayan Salt Block , turning once until Chicken is cooked through and bacon is crunchy.

    To serve cut filled breast diagonally across to present filling and arrange two pieces on some creamy mashed potato with Oven roasted veggies on the side.

    Thyme Cream Sauce: Take 3 Sprigs of Thyme off the stalks and sprinkle into Sauce pan with 250ml cream. Bring to a rapid boil and remove immediately , do this three times to thicken sauce and serve…

    Super easy , super fast, family favourite!

    1st Jun 2019
  • Suzanne

    Sticky Chicken
    Elgin thighs and drums
    Marinate in a thick sauce of:
    Packet of Onion or Mushroom soup powder, Chutney, Coke, season with spices that you enjoy!
    Bake in the oven on a Medium setting and if necessary add more Coke to prevent the Elgin Chicken from drying out.
    Serve with your favourite side dish!

    4th Jun 2019
  • Jacqui Pember

    Delicious Sticky Chicken Casserole

    8 – 10 pieces of chicken
    1 cup full cream plain yoghurt
    1 cup mayonnaise
    1 cup chutney
    1 cup BBQ sauce
    1 pkt Brown Onion soup

    Preheat oven to 180C
    Brown chicken pieces in a hot skillet for a few minutes and transfer into a large casserole dish.
    Mix all other ingredients together and pour over the chicken, making sure the chicken is well coated.
    Place the lid onto the casserole or wrap up tightly with tinfoil.
    Bake in the oven for 60-90 mins – until done.
    Serve with mashed potatoes or rice with lashings of the sauce.
    Rich and satisfying!

    9th Jun 2019
  • Philippa

    Delicious Sweet Chili Chicken (serves 2 people but I could eat it all)

    Slice 2 chicken breast into stroganoff slivers. Season with salt. Sprinkle with enough corn flour to coat the chicken so there is no raw bits visible. Fry in a bit of oil in a pan until the pieces are cooked and has some color on them (Don’t over crowd the pan to avoid the chicken going watery). Once cooked, place on kitchen towel to catch any excess oil. Place all chicken in a bowl and pour some sweet chili over the chicken to coat it and then tuck in… nom nom nom

    9th Jun 2019
  • Barbi

    Coke chicken – 8 chicken portions. Mix 1 packet brown onion soup, 250ml Diet Coke, 250ml chutney, 250ml tomato sauce and 250ml water. Add ina paarman chicken in dish cover with the sauce. Oven on 180 degrees Celsius.Cook covered for 1 hour and then uncover and cook for another hour. Divine with rice and veggies

    9th Jun 2019
  • Cheryl Goldblatt


    Preheat oven to 190°C.

    1 roasting chicken
    1/4 cup olive oil
    2 cloves garlic crushed
    1/2 teaspoon dried thyme
    1 lemon
    4 cups hot chicken or vegetable stock.

    METHOD :
    1. Rinse the chicken and pat dry.

    2. Mix the Olive oil, thyme and garlic together .

    3. Gently lift the skin away from the chicken without tearing it and rub the olive
    oil/garlic mixture into it.

    4. The mixture ends up between the skin and chicken meat.

    5. Squeeze the juice of the lemon over the chicken.

    6. Sprinkle salt and pepper to taste over the chicken.

    7. Put the chicken on a roasting rack in a roasting pan.

    8. Pour the hot stock into the pan below the rack and roast for 20 minutes
    per 500g

    9. There is no need to baste as the chicken will absorb all the moisture from
    the pan.

    Let it sit for 15 minutes before carving.

    SUMMER : Serve with a lovely green salad, and/or any other salad

    WINTER : Crispy, fluffy roast potatoes and seasonal vegetables.


    10th Jun 2019
  • Elana Gild


    8-10 pieces chicken
    2 onions
    1 punnet mushrooms
    250ml cream
    4 garlic cloves crushed
    Tomato sauce
    Sweet chilli sauce
    Ina Paarman Cajun and chicken spices
    1 tablespoon flour

    Cut up onion and layer it on the bottom of the dish.
    Put your chicken on top of the onions
    Spice up chicken with spices
    Layer the chicken with sliced mushrooms
    Stir the garlic, and a fair amount of tomato sauce & sweet chilli sauce, and flour into the cream
    Mix it all together and pour over the chicken.
    You can add some baby potatoes in between if you so wish.

    Put in the oven for about 1hr – 1hr30min (depends on how many pieces of chicken you have) on 200 degrees

    You can serve it with rice


    10th Jun 2019
  • Cindy-Anne de Swardt


    15ml + 15ml olive oil
    4 thick chicken breast fillets
    3ml paprika
    2 garlic cloves, crushed
    300g portabellini mushrooms
    60g butter
    15ml cake flour
    250ml chicken stock
    250ml cream
    80g parmesan cheese, grated
    ½ bunch spinach, chopped
    milled black pepper
    10ml lemon zest
    30ml flat leaf parsley, chopped

    Heat 15ml oil in a casserole and season each chicken breast with paprika.
    Sear the chicken breasts for 3 – 4 minutes per side. Transfer to a plate and set aside.
    Add the remaining olive oil and fry the garlic and mushrooms.
    Return the chicken breasts to the casserole and set aside.
    Melt the butter in a pan stir in the flour until it thickens.
    Whisk in the chicken stock, cream, half of the Parmesan cheese and cook for 3 – 4 minutes.
    Return the casserole to the stove and pour the cream sauce over the top. Cover and simmer for 5 – 10 minutes, or until the chicken breasts are tender.
    Add the spinach and let simmer for another 2 – 3 minutes.
    Season well with pepper, and add the lemon zest, parsley and top with the remaining Parmesan cheese.
    Serve with pasta or mashed potatoes and seasonal vegetables

    12th Jun 2019
  • Peter Doveton

    Quick Chicken Casserole
    Olive oil
    One tablespoon raw honey
    Eight garlic cloves
    Six chillies (dependant on ferocity)
    Three medium red onions
    One inch cube ginger
    Eight chicken pieces
    One inch cube butter
    Two tins chopped tomato
    Place oil in heated large pan.
    Add all ingredients except four garlic cloves and the chicken.
    Simmer gently until flavours marry then remove contents and put aside. Place contents into a pot and powerstick into submission. Simmer until well thickened.
    Trimmed and de skinned Elgin chicken into pan and season. Sear & seal.
    Add four cloves garlic in their skins & brown.
    Add contents of pot back into pan, add the cube of butter and simmer for forty minutes.

    Check salt & pepper seasoning to taste
    Serve with your favorite starch or by itself

    13th Jun 2019
  • Keith Coetzee

    Cream Chicken
    6 chicken pieces
    250ml fresh cream
    Inna Paarmans Chicken stock powder.

    Brown chicken pieces on both sides in a large pan, add 250ml fresh cream and 1 teaspoon of Inna Paarmans Chicken stock powder, simmer slowly until chicken is cooked and cream has reduced to make a thick sauce. Sallt and papper to taste.

    13th Jun 2019
  • Steph

    1. Season chicken pieces with salt, pepper and 2 Tbsps of sherry 2. Place chicken pieces in a casserole on top of sliced potatoes. 3. Mix together 1 cup orange juice, 3/4 cup chutney, 3/4 cup water, 4Tbsp onion mix powder, 3 Tbsp sugar or honey, some freshly cut herbs (think thyme, parsley, basil, french chives). Mix well until onion mix is dissolved. Pour over chicken, top with mushrooms (whole sliced, quartered, your choice), add cut up carrots. Close casserole with lid or foil. Bake at preheated oven of 180° for 20 minutes, open lid and bake for another 10 minutes if you want to reduce water. Otherwise, bake for 25 minutes with lid on.

    14th Jun 2019
  • Jason Mill

    Smokey Honey Mustard Chicken Zarms on the fire

    – 1 whole raw chicken (cut as a chicken flattie), or chicken pieces (breasts and thighs work best)
    – Honey (3 tablespoons)
    – Mustard (5 tablespoons)
    – Soft Feta
    – Butter
    – Fresh bread (your favourite bread rolls could also work)
    – Open coals to braai the chicken, and toast the sandwiches

    Method: Raw Chicken
    – Mix the honey and mustard together in a large roasting pan over the coals until the marinade becomes well mixed and easy to baste the chicken or chicken pieces.
    – Place the basted chicken inside a grid, it’ll make it easier to turn on the coals.
    – Braai the chicken over the coals until the outside is golden brown. Check the thicker parts of the chicken to see how well it has cooked through, before placing it in the roasting pan which you then cover with tinfoil and cooking it in the roasting pan further over the coals.
    – Check in on it after 20 mins or so.

    Method: Chicken Zarms
    – Once the chicken has cooked through, remove it from the coals, and the roasting pan and shred the meat from the bones using a sharp knife and fork.
    – Add the chicken meat, soft feta, and some honey mustard mix onto the slices of bread or rolls, depending on how many sandwiches you need.
    – Melt some butter in a suitable pan for the fire, use the melted butter to brush onto the outside of the sandwiches, before placing the sandwiches in the grid over the coals.
    – Toast until golden brown on the outside
    – Serve straight from the fire onto your guests plates. Enjoy.

    14th Jun 2019
  • Shareen

    Healthy Creamy Chicken Bake

    12 Elgin Chicken Thighs
    2 T coconut oil
    1 onion, chopped
    2 sticks celery, chopped
    200g bacon, chopped
    1 T garlic, chopped
    2 cups butternut cubes
    1 cup cream
    1 sachet Ina Paarman chicken stock
    1/2 cup white wine

    Preheat oven to 200 degrees.
    Heat coconut oil in pan, season chicken with salt and brown in batches. Remove from the pan.
    Brown onion, garlic and celery. Add bacon until cooked crisp.
    Add wine and cook for 5 mins to reduce. Add cream and chicken stock, cook for 4 mins.
    Lay butternut at base of baking tray, put chicken pieces on top and pour over creamy mixture.
    Bake uncovered for 35-45 mins and ENJOY!!

    21st Jun 2019
  • Samantha Jennison

    Stuffed Free Range Chicken Breasts. Ingredients. 4 x free range chicken breasts. 1 Wheel of Feta. 50g Dried Apricots. Ina Paar an Garlic and Herb Spice. Cling Wrap. 4 x Slices Panchetta. 3 x teaspoons apricot Jam. 3 x teaspoons Butter. How to make. Take the chicken breast and butterfly them. Rub Ina Paarman Garlic and Herb spice on each butterflied breast on both sides. Take the wheel of feta and crumble into pieces. Cut the dried apricots into small pieces and mix with feta pieces. Forms a crumbly mixture. Scoop some feta mixture onto each breast and close the breast. Should look like a pocket filled breast. Take the Panchetta and wrap each breast. Should look like a log. All covered in cling wrap and no openings. You can actually roll like a roll of dough. To form the log shape. Take a pot of hot water on the stove and place your 4 stuffed breast inside and let it boil for 20 minutes. Take the stuffed breast out and let it cool down. When you want to serve your stuffed breasts, take out the cling wrap and slice each stuffed breast into 4 pieces. Pan fry in butter and apricot jam till each slice is covered in a bit of sauce. Serve with tossed salad or Roasted Vegetables. Such an amazing dish with the breasts so tasty and succulent.

    23rd Jun 2019

Write a Comment


You don't have permission to register