RECIPES
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Chicken Noodle Stir-Fry
Ingredients
• 250g Al Ajban skinless chicken breasts, cut into thin strips
• 200g egg noodles
• 50g unsalted cashews
• 3 cloves of garlic, sliced
• 1/2 cup of fresh coriander
• 1/2 teaspoon fresh ginger, minced
• 2 medium spring onions, thinly sliced
• 1 fresh red chilli, deseeded and finely sliced
• 1 lime, cut into wedges
• 2 carrots, shredded
• 1 head of broccoli, cut into small florets
• 8 pieces baby corn, sliced
• Pinch of black pepper
• 1 tablespoon vegetable oil
• 1 teaspoon sesame oil
• 1 tablespoon low-salt soy sauce
• 1 tablespoon fish sauce
Directions
• Cook the noodles as per packet instructions, then drain and refresh under cold water. Drain again, toss in a little oil and put to one side.
• Lightly toast the cashew nuts in a nonstick frying pan until golden.
• Heat the vegetable oil in a large wok (or pan) on medium to high heat. Season the chicken with black pepper, then add to the pan and stir-fry for 3 minutes, or until golden.
• Add the garlic and ginger and cook for another minute.
• Add the spring onions, carrots, broccoli and baby corn and stir-fry for 3-5 minutes.
• Add the cooked noodles. Keep stirfrying until the noodles are warm and the chicken is cooked through. Add the sesame oil, soy sauce and fish sauce. Cook for a few more minutes then remove from heat.
• Sprinkle with cashews, sliced chilli and coriander leaves. Serve with lime wedges.
40 minutes
Chicken Noodle
Stir-Fry
CHICKEN CASSEROLE
Ingredients
• 4 Al Ajban boneless chicken thighs with skin
• 2 tablespoons extra virgin olive oil
• 1 large white onion, chopped
• 2 sweet potatoes (260g), peeled and cut into cubes
• 3 medium carrots, peeled and cut into cubes
• 1 packet button mushrooms, cut into quarters
• 2 cups (500ml) fresh chicken stock
• 3 sprigs of thyme
Directions
• Heat the oil in a pan over medium heat and add the chicken, skin-side down, until it becomes crispy and has a golden colour, about 5 minutes.
• Remove the chicken, pour away any excess fat and then, in the same pan, cook the onions for about 5 minutes until they have some colour.
• Add the sweet potato, carrots and mushrooms and then return the chicken pieces to the pan, placing them on top, skin-side up.
• Pour the stock until it just reaches the chicken skin, add the thyme and cover with a lid.
• Leave to simmer very gently for about 20 minutes until the chicken is cooked through. Cooking time will depend on the size of the chicken pieces.
35 Minutes
CHICKEN CASSEROLE
Healthier Butter Chicken
Ingredients
• 250g Al Ajban skinless chicken breasts, cut into thin strips
• 200g egg noodles
• 50g unsalted cashews
• 3 cloves of garlic, sliced
• 1/2 cup of fresh coriander
• 1/2 teaspoon fresh ginger, minced
• 2 medium spring onions, thinly sliced
• 1 fresh red chilli, deseeded and finely sliced
• 1 lime, cut into wedges
• 2 carrots, shredded
• 1 head of broccoli, cut into small florets
• 8 pieces baby corn, sliced
• Pinch of black pepper
• 1 tablespoon vegetable oil
• 1 teaspoon sesame oil
• 1 tablespoon low-salt soy sauce
• 1 tablespoon fish sauce
Directions
• Cook the noodles as per packet instructions, then drain and refresh under cold water. Drain again, toss in a little oil and put to one side.
• Lightly toast the cashew nuts in a nonstick frying pan until golden.
• Heat the vegetable oil in a large wok (or pan) on medium to high heat. Season the chicken with black pepper, then add to the pan and stir-fry for 3 minutes, or until golden.
• Add the garlic and ginger and cook for another minute.
• Add the spring onions, carrots, broccoli and baby corn and stir-fry for 3-5 minutes.
• Add the cooked noodles. Keep stirfrying until the noodles are warm and the chicken is cooked through. Add the sesame oil, soy sauce and fish sauce. Cook for a few more minutes then remove from heat.
• Sprinkle with cashews, sliced chilli and coriander leaves. Serve with lime wedges.
45 Minutes
HEALTHIER BUTTER
CHICKEN
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