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– 46 –
Poultry and Eggs
C
HICKEN
C
ACCIATORE
Serves: 4
Ingredients:
400
g
can diced tomatoes
¼ cup tomato paste
1 teaspoon minced garlic
1 onion, diced
2 teaspoons dried oregano
1
kg
chicken drumsticks
¼
red capsicum, sliced
Method:
Place all ingredients in a 2-litre casserole dish. Stir
until combined. Cover and cook on P7 for 10 to 12
minutes. Turn chicken and stir. Cook on P7 for 10 to
12 minutes.
R
OAST
C
HICKEN
Serves: 4 to 6
Ingredients:
1.5
kg
chicken
2 tablespoons melted butter
seasonings of your choice
lemon, pepper, seasoned salt, etc.
Method:
Clean and pat dry chicken with paper towel.
Brush chicken with melted butter and sprinkle with
seasoning. Place chicken, breast-side down, on rack
in 3-litre dish. Cook on P7 for 30 to 35 minutes. Turn
halfway through cooking.
HINT:
After cooking whole poultry, cover with foil to
retain heat while fi nishing the remainder of the
meal.
C
HICKEN
B
URRITOS
Serves: 4
Ingredients:
1 clove garlic, crushed
2 large onions, chopped
1 teaspoon chilli powder (optional)
35
g
taco seasoning mix
500
g
chicken tenderloins, diced
425
g
can red kidney beans, drained
½ cup tomato paste
½ cup water
1 cup grated cheese
12 tortillas
Method:
Place garlic, onion and chilli in a 3 litre casserole
dish. Cook on P10 for 2 minutes. Stir in remaining
ingredients except cheese and tortillas. Cover and
cook on P7 for 16 to 18 minutes, stirring twice during
cooking. Serve in warmed tortillas topped with grated
cheese.
T
HAI
C
HICKEN
W
INGS
Serves: 3 to 4
Ingredients:
1
kg
chicken wings
2 tablespoons soy sauce
2 tablespoons fi sh sauce
2 tablespoons lime juice
1 teaspoon crushed garlic
1 teaspoon crushed ginger
1 teaspoon crushed chilli
Method:
Place wings into a shallow dish. Combine remaining
ingredients and pour over wings. Marinate for at
least 2 hours in the refrigerator. Cook on P7 for 15 to
20 minutes, rearranging halfway through cooking.
To cook by Sensor Cook:
Prepare as above.Cover securely with plastic wrap.
Refer to Steam Chicken Pieces directions on page
21. Select Steam Chicken Pieces, then
Start
.
A
PRICOT
N
ECTAR
C
HICKEN
Serves: 4
Ingredients:
400 ml apricot nectar
40
g
French onion soup mix
1 onion, diced
1 clove garlic, crushed
½ cup dried apricots
1
kg
chicken legs
Method:
Place all ingredients except chicken legs into a 3-litre
dish. Mix well to combine. Add chicken legs and stir
to coat with sauce. Cook on P7 for 20 to 25 minutes,
stirring halfway through cooking.
C
HICKEN
S
AN
C
HOY
B
AU
Serves: 4 to 6
Ingredients:
10 dried shiitake mushrooms
2 teaspoons sesame oil
1 clove garlic, chopped
500
g
minced chicken
10 water chestnuts, fi nely chopped
227
g
can bamboo shoots, chopped
¼ cup soy sauce
1 tablespoon oyster sauce
2 tablespoons dry sherry
1 small iceberg lettuce
Method:
Cover mushrooms with boiling water, stand for 30
minutes. Drain, remove stems and chop fi nely. Place
oil and garlic in a 2 litre casserole dish, cook on P10
for 40 to 50 seconds. Add chicken and cook on P7
for 5 to 6 minutes. Add remaining ingredients except
lettuce and cook on P7 for 5 to 6 minutes. Separate
lettuce leaves. place tablespoons of mixture into
each lettuce leaf. Serve immediately.
F0003BQ60QP_CB_00_160531.indd 46F0003BQ60QP_CB_00_160531.indd 46 2016/8/18 13:07:462016/8/18 13:07:46
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