FEATURED RECIPE
Sweet and sour chicken (China)
  • 800g A'Saffa Chicken drumsticks
  • 440g canned pineapple pieces in natural juice
  • 1 tbsp peanut oil
  • 1 (80g)small brown onion, sliced thinly
  • 1 (350g) large red capsicum and 1 (350g) large green capsicum chopped coarsely
  • 1 (100g) celery stalk sliced thickly
  • 1/2 cup (60ml) tomato sauce
  • 1/2 cup (60ml) plum sauce
  • 2 tbsp light soy sauce
  • 1/2 cup (60ml) white vinegar
  • 1 tbsp cornflour
  • 1/2 cup (125ml) chicken stock

Cook chicken on heated oiled grill plate until browned all over and cooked through. Cover to keep warm. Drain pineapple; reserve juice. Heat oil in large saucepan; cook pineapples, onion, capsicums and celery, stirring, 4 minutes. Add reserved juices, sauces, vinegar, blended cornflour and stock; stir until mixture boils and thickens slightly. Serve A'Saffa Chicken topped with sweet and sour sauce. Serves 4.

 
FEATURED RECIPE

Chutney chicken thigh with Kasmiri Pilaf (Pakistan)

1 tbsp vegetable oil 1 (80g) small brown onion, chopped finely 1 clove garlic, crushed 1 teaspoon black mustard seeds 1/2 teaspoon ground cardamom
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Sweet and sour chicken (China)

800g A'Saffa Chicken drumsticks 440g canned pineapple pieces in natural juice 1 tbsp peanut oil 1 (80g)small brown onion, sliced thinly 1 (350g) large
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Chicken with red Pesto Pasta (Italy)

800g A'Saffa Chicken breast fillets 1/2 cup (75g) red pesto or tomato 375g spaghetti 1 cup (70g) dried bread crumbs 1/2 cup finely chopped fresh chive
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