• thumbnail image 1
Print to PDF

Print recipe

Varoma Herb & Mustard Chicken with Steamed Greens



4 portion(s)

Varoma Herb & Mustard Chicken

  • 1 Whole chicken, About 2kg
  • 1.5 litre water
  • 2 cloves garlic
  • 2 sprig rosemary, Stems removed
  • 2 sprigs Thyme, Stems Removed
  • 3 sprigs sage leaves
  • 3 sprigs parsley
  • 1/2 --- Juice Whole Lemon
  • 1 tsp vegetable stock concentrate
  • 1 tbsp black mustard seeds
  • 1 tbsp Dijon mustard
  • 1 to taste pepper
  • 3 tbsp tapioca flour, Can use corn flour
  • 1 dash Worsteshire sauce
  • bunch Mixed green vegetables ie celery, asparagus, zuchini brocolini

Recipe's preparation

    Prepare the Chicken
  1. Put the garlic and herbs into TM bowl and chop on speed 7 for 15 seconds, scrape down sides of bowl and repeat if necessary (it should look like a green paste.) Add mustard seeds, dijon mustard, lemon and stock concentrate, mix together speed 3 for around 10-15 seconds until combined. Assemble the varoma with the deep dish only, leave the flat dish aside for later, place the whole chicken in the varoma. Coat the chicken with the mixture from the TM bowl using a pastry brush, make sure all areas of the chook are covered in the paste, including underneath. Without rinsing the bowl, fill it with the 1.5 litres of water and sit varoma on top. Set time to 60 minutes, temp varoma, speed , put a tea towel over varoma to keep the steam in. 

  2. While Chicken is steaming
  3. While chook is steaming, prepare your greens and set aside. With 10 minutes to go, prepare a baking tray with baking paper and pre-heat oven to 180°c

  4. Crisp up chicken & cook greens
  5. While chicken is in the oven, arrange the broccoli florets in the deep part of varoma, and flat greens on top. Steam for around 10 minutes using liquid still in TM bowl. When greens are finished, set aside in thermo server, or just in the varoma tray without opening to keep warm.

  6. Prepare Sauce
  7. Place lid back on the TM bowl with the liquid from steaming still inside, add the tapioca (or corn) flour, along with the Worcestershire sauce. Set time for 3 minutes, temp. 80°, speed 3.5. While sauce is cooking, remove chicken, allow to rest for 5 minutes. Cut into pieces and serve with greens and herb, mustard sauce!


Accessories you need

  • Varoma
    buy now
  • Spatula TM31
    Spatula TM31
    buy now
  • Measuring cup
    Measuring cup
    buy now


You can add white wine in the steaming water for a more pungent flavour

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Add a comment
  • Put chicken in varoma boob

    Submitted by whatsfort on 2. November 2015 - 18:29.

    Put chicken in varoma boob side down.  Place baking paper in baking dish on top of chicken then "flip" so back of chicken is facing upwards in oven. Chicken will hold together as you are not actually lifting it out

    Login or register to post comments
  • Thank you for sharing,

    Submitted by Glynis58 on 21. September 2015 - 20:36.

    Thank you for sharing, absolutely delicious 

    Login or register to post comments
  • Wonderful meal! full of great

    Submitted by Rix1401 on 2. April 2015 - 13:25.

    Wonderful meal! full of great flavours.... we all loved it from 1 year old to dad.

    Login or register to post comments
  • Made this last night. 

    Submitted by CAG69 on 24. January 2015 - 13:59.

    Made this last night.  Thoroughly enjoyable

    Login or register to post comments
  • Delicious meal but I found I

    Submitted by laurenstanden on 10. January 2015 - 22:15.

    Delicious meal but I found I had to adjust a few things. I needed to cook my 1.8 kg chicken longer in the oven so the varoma steaming time could do with longer. You also need to take out most of the liquid when making the sauce as the recipe doesn't specify this because there was a lot of liquid left in the bowl after steaming everything. I left enough to cover the top blades and added the tapioca and worcestershire sauce but the sauce could still use a bit more flavour and thickening with all that liquid taken out - maybe less liquid still and a bit more stock when steaming at the start as 1 tsp of stock to 1.5L of water is not enough. Keeping the left over liquid stock for next time tmrc_emoticons.)

    Login or register to post comments
  • This turned out amazing! Very

    Submitted by DesiR on 6. November 2014 - 16:00.

    This turned out amazing! Very healthy and tasty meal! Husband love it tmrc_emoticons.) 

    Login or register to post comments