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19
CHICKEN PROVENCALE
Serves 4
1
/2 cup white wine
425 g can peeled tomatoes
1 large onion, chopped
1 apple, peeled and chopped
1
/2 cup black olives
1. In a large jug combine wine, tomatoes, onion, apple, olives and curry
powder. Mix well.
2. Arrange chicken pieces in a casserole dish. Pour over sauce. Cover and
cook for 27-29 minutes on 70%. Stir once during cooking.
3. When oven stops, stir in mushrooms. Cover and cook for a further 5-7
minutes on 70%.
4. Sprinkle with parsley.
CHICKEN TERRINE
Serves 6-8
60 g butter
6 shallots, chopped
1
/2 cup flour
1 cup chicken stock
1 cup milk
1
/4 teaspoon tabasco sauce
pepper
WHOLEMEAL CHICKEN
Serves 4
1 kg chicken thighs
100 g butter, melted
1
/4 cup finely grated parmesan cheese
1 cup wholemeal flour
1 tablespoon chopped parsley
1. Dip chicken thighs in butter.
2. Coat with combined cheese, flour and parsley.
3. Place on the low rack. Cook for 14 minutes on HIGH MIX TOP GRILL and
5-6 minutes on TOP GRILL.
4. Turn over and cook for a further 8-9 minutes on TOP GRILL.
TANDOORI CHICKEN
Serves 4-6
2 fresh red chillies, seeded
1 onion
2 cloves garlic, crushed
2 teaspoons crushed ginger
2 tablespoons lemon juice
2 teaspoons ground cumin
1
/2 teaspoon black pepper
3 teaspoons ground coriander
2 whole cloves
1. Pure´e chillies, onion, garlic, ginger and lemon juice until smooth.
2. Mix cumin, pepper, coriander, cloves, cinnamon, bay leaf, turmeric, nutmeg
and paprika in a small microwave safe bowl.
3. Cook for 1 minute on 100%, stirring halfway through cooking. Remove bay
leaf and cloves.
4. Combine chilli mixture and spices together. Spread over chicken.
5. Sprinkle with vinegar and pour over yoghurt. Cover and marinate overnight,
stirring occasionally.
6. Place on the low rack, cook for 20-22 minutes on HIGH MIX TOP GRILL and
9 minutes on TOP GRILL.
7. Turn over and cook for 10 minutes on TOP GRILL.
8. Serve with boiled rice.
1
/4 teaspoon cinnamon
1 bay leaf
1
/2 teaspoon turmeric
1
/2 teaspoon nutmeg
2 teaspoons paprika
6 chicken thighs, skin removed
1 tablespoon vinegar
200 g low-fat yoghurt
1 teaspoon curry powder
1.25 kg chicken pieces, skin removed
(or 4 marylands)
250 g button mushrooms, sliced
chopped parsley
250 g cream cheese, softened
1 cooked chicken, chopped
2 teaspoons green peppercorns, chopped
3 teaspoons gelatine
1
/2 cup water
6 rashers bacon
1. Melt butter in a microwave safe bowl for 40 seconds on 100%. Add shallots
and flour. Cook for 1 minute on 100%.
2. Gradually stir in stock and milk. Cook for 4-5 minutes on 100%, stirring
every 2 minutes.
3. Stir in tabasco sauce and pepper.
4. Beat cream cheese. Gradually stir in the sauce. Add chicken and
peppercorns.
5. In a small microwave safe bowl dissolve gelatine in water. Cook for 40
seconds - 1 minute on 100%; add to chicken mixture.
6. Line 25 cm x 11 cm loaf dish with paper towel and place bacon across
paper towel.
7. Cover with paper towel and cook for 3-5 minutes on 100%.
8. Remove top layer of paper towel.
9. Pour in chicken mixture. Refrigerate overnight.
10. Turn out and slice. Serve with Melba toast.
R890N C/B10-21 08.3.24, 5:11 PM19
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