Curry for your loved one, or nuggets for the kiddies… Chicken is certainly the most versatile ingredient for feeding a family. Not only is it one of the most popular proteins, but chicken has an affordable price point and is also very healthy! Chicken can be used in so many different recipes from salads and roasts to pasta and bakes.

One of the biggest reasons chicken is included in a healthy diet is because it’ s a lean protein. Thus it is great for weight management, reduces the risk of heart disease and assists with building muscles. By shining a light on local KZN heroes of the kitchen, Riversmead Farm is showcasing how chicken can be the hero of any dish. In the months to come, six local chefs will be showcased and each one will share their favourite chicken recipes, tips, and tricks so that YOU can cook like a maestro in your own home, and become the hero of your kitchen!

Riversmead Farm chickens are 100% local; there are no growth promoters or animal by-products added to their feed; and there is no routine use of antibiotics. They have very strict quality standards and the welfare of their birds really matters. They also mill their own feed to ensure their birds are well fed.

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Roxi Wardman, winner of Masterchef SA says, ‘Chicken is one of my favourite proteins as I find it to be the most versatile of all the proteins out there. I feel you can do so much with it and most households consume chicken regularly. It is also quite cost-effective compared to other meats and with it being so versatile you can roast it, fry it, and braise it. As a mom, my son loves chicken and I use it in so many different forms, from being on the braai to making my own little nuggets from scratch, to schnitzels and even in pasta. I love, love, love chicken as a protein because of its versatility.’

If you would like to stay updated on our local KZN Riversmead Maestro of the Month follow @riversmeadfarm on all social platforms and share the local love.

Check out roxi’s favourite Chicken Recipe

Smoked Chicken and Mushroom Tart



300 grams flour
170 grams salted butter
2 teaspoon thyme (fresh or dried)
1 teaspoon parsley (fresh or dried)
100 grams gouda cheese


1 onion
1 teaspoon crushed garlic
15ml oil
1 tablespoon butter
Salt and pepper to taste
200 grams mushrooms
1 teaspoon thyme (fresh/dried)
200 grams smoked chicken
100 grams feta cheese
100 grams gouda cheese
5 eggs
125ml fresh cream


Preheat oven to 200°C. In a bowl combine flour, thyme, parsley. Add cut up cold butter, using fingertips rub butter into flour until it resembles crumbs. Add grated gouda into the flour mix. Add 3 tablespoons of cold water and bring mixture together to make dough.

Refrigerate for 30 min. Roll out and press into desired tart dish. Blind bake for 20 to 30 min or until golden brown. Whilst tart shell is baking. Work on filling. In a large pan over medium heat , fry onions and garlic in oil until onions are soft. Add mushrooms and herbs. Mix well. Fry for 5 min then add chopped up smoked chicken. Fry for a further 5 min. Add feta and half of the gouda cheese and mix well. Season to taste.

Once pastry is out oven fill shell with chicken and mushroom mixture. In a bowl whisk together eggs and cream and pour into tart shell covering the filling. Sprinkle top with cheese. Bake for 30 to 40 min or until middle is set and golden brown.

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