Recipes / Recipes

Creamy Pesto Chicken

Creamy Pesto Chicken

Creamy Pesto Chicken

Flavor -packed, Creamy Pesto Chicken dinner that comes together in just 30 minutes!



500g chicken fillets
Salt and fresh ground pepper , to taste
2 tablespoons basil pesto
2 tablespoons extra virgin olive oil
2 cups cherry tomatoes , halved


1 tablespoon all-purpose flour
2 garlic cloves , minced
1/2 tablespoon basil pesto
1 cup milk
salt and fresh ground pepper , to taste
freshly shaved parmesan , for garnish, optional

Fresh basil ribbons , for garnish, optional


Season chicken with salt and pepper, and rub chicken with the basil pesto.

Heat olive oil in a large nonstick skillet.

Add chicken to the skillet and cook for 5 minutes on each side, or until thoroughly cooked.

In the meantime, prepare the sauce by combining flour, garlic, basil pesto, evaporated milk, salt, and pepper in a mixing cup or bowl; whisk until thoroughly combined and set aside.

Remove chicken from skillet.

Return skillet to heat and stir in the tomatoes. If pan is dry, add a little more olive oil.

Cook the tomatoes over medium-high heat for about 1 minute, or until just beginning to soften

Add the prepared sauce to the skillet and bring to a boil.

Place the chicken back in the skillet and cook for 2 to 3 minutes, or until heated through.

Remove from heat.

Garnish with cheese and basil ribbons.

Serve with pasta, rice, and/or salad.

Shop ingredients at Freshly Delivered.

Fayros Jaffer
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Butter Chicken Curry

Butter Chicken Curry

Butter Chicken Curry 

Butter Chicken Meal Kit

·  2 tablespoons butter
·  2 tablespoons vegetable oil
·  4 large skinless, chicken fillets, cut into bite-sized pieces
·  1 onion, finely diced
·  1 tsp Ground Garlic
·  2 tbsp Amina’s Butter Chicken Marinade
·  1 tomato, grated
·  200g plain yoghurt
·  250ml Fresh Cream
·  1 tsp Brown Sugar ( Optional)
·  salt to taste

·  Fresh Dhania / Coriander finely chopped







Heat the butter and vegetable oil in a large frying pan over medium heat. Braise the onion and garlic. In a separate bowl, add in chicken fillets, Amina’s Butter Chicken Marinade, yogurt and tomato.

Once onion is soft and translucent add in marinated chicken fillets.

Cook on medium heat until chicken is almost done.

Add in fresh cream and brown sugar.

Garnish with fresh dhania.

Fayros Jaffer
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Sticky, Crispy Sesame Chicken

Sticky, Crispy Sesame Chicken

Sticky, Crispy Sesame Chicken

By: Nathalie Faydherbe 


Boiled Rice (I used jasmine)
3/4 – 1 Cup of Canola Oil.
Sesame Seeds (Garnish)
Spring Onions (Garnish)


Whole Chicken ( 4 large Chicken breasts) (bite size cubes)
Large Eggs
1/2 -3/4 Cup Cornflour
1 – 1 1/2 Cup of Bread Crumbs
1 Tablespoon Paprika
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder or Crushed Garlic
1 Teaspoon Salt
1 Teaspoon Pepper
Sticky Asian Sauce:
1 Tablespoon Sesame
2 Cloves of Garlic (minced)
1 Tablespoon White Wine Vinegar (or Chinese Rice Vinegar)
2 Tablespoons Honey
2 Tablespoons Sweet Chili
3 Tablespoons Tomato Sauce (Ketchup)
2 Tablespoons Brown Sugar
4 Tablespoons Soy Sauce
  • To start off, boil your rice as instructed on the packet. Once cooked, Rinse and strain it and place it aside.
  • Fillet the whole chicken and cut all the meat into bite size portions.
  • Place the Cornflour in a plastic bag/bowl. Add the Chicken to the Cornflour and move the pieces around until completely covered.
  • In a new bowl – whisk the 2 eggs together and take the Cornflour covered Chicken pieces and roll them in the egg mix until fully covered.
  • Lastly in a new plastic bag/bowl, mix together the Breadcrumbs, Paprika, Salt, Pepper, Garlic Powder and Onion Powder.
  • Then take the Egg and Cornflour Chicken pieces and toss them in the bread crumbs until they are fully coated.
  • Place a medium size pot/ wok on the stove and pour in 1cm of Canola Oil.
  • Once the oil has reached a hot enough temperature to sizzle the chicken away. Carefully drop the chicken pieces in one at a time and stir around until beautifully golden and cooked through. (You can cut through a piece of chicken in the beginning to check it is cooked)
  • While the chicken is cooking, in a new bowl place all the Sauce ingredients together and mix well.
  • Take the chicken out the wok/pot and place on a plate with a paper towel under to absorb some of the oil.
  • Place the sauce mixture in a large enough wok/ Pan to fit all the chicken in (alternatively you can half the sauce and cook it in 2 batches with the chicken if you do not have a big enough pan) heat the sauce on a medium heat until it starts to thicken, and then add in the chicken.
  • Toss the chicken through the sauce until all covered and then remove from heat.
  • slice the Spring Onions and In a small new pan toasted the sesame seeds.
  • Plate up the rice and chicken and top off with the Sesame seeds and Spring Onions.
Serve hot and enjoy!
Fayros Jaffer
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Butternut Soup

Butternut Soup

A delicious and creamy butternut soup.
Fayros Jaffer
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