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JAMAICAN CHICKEN
• In blender, combine water, ginger, chili peppers, onions, vinegar, pepper sauce, thyme,
allspice and black pepper. Puree until fairly smooth.
• Truss chicken or tie drumsticks together. Spread mixture onto chicken thoroughly.
Reserve leftover mixture for later use. Cover and refrigerate overnight.
• Place chicken into oven and set heat selection according to Roasting or Rotisserie. Roast
for 1- 1½ hour.
• Take reserved mixture and place in a saucepan. Bring to a boil. Keep warm over low heat.
• Serve mixture as the sauce with the chicken.
½ tsp. ground allspice
½ tsp. ground black pepper
1 whole chicken (4 lbs.)
BALSAMIC CHICKEN
• In small bowl, combine olive oil, balsamic vinegar, rosemary, red pepper akes and garlic.
• Truss chicken or tie drumsticks together. Marinate chicken in mixture for a half hour.
• Reserve the mixture.
• Place chicken into oven and set heat selection according to Roasting or Rotisserie.
• Roast for 1-1½ hour.
• Add the vegetables into reserved mixture and toss to coat evenly. Place vegetables in
roasting basket and roast in Oven when chicken is done and removed. Cook for 15-20
minutes or until edges brown.
• Serve together hot with chicken.
1 small red onion, quartered
3 carrots cut into 1” pieces.
1 small eggplant cut into 1” pieces
1/3 cup olive oil
1/3 cup balsamic vinegar
1 tbsp. dried rosemary
½ tsp. red pepper akes
RECIPES - Chicken (For Oven Roast/Rotisserie)
STICKY ROASTED CHICKEN
• Truss chicken or tie drumsticks together. In large bowl, mix lime juice, olive oil, shallot,
garlic, lime peel, oregano, salt, cumin and pepper together.
• Cover chicken with this mixture, make sure to coat evenly. Cover chicken and refrigerate
overnight.
• At cooking time, take chicken and insert into the oven.
• Set heat selection according to Roasting or Rotisserie.
• Cook about 1- 1½ hours.
• Once Timer is done, let chicken sit for 5-10 minutes.
• Remove chicken when it has cooled down. Serve with lime slices and cilantro sprigs.
1 large whole chicken (4 lbs.)
2 tsp. dried oregano
1 tsp. salt & pepper
¼ cup fresh lime juice
1 tsp. ground cumin
3 tbsp. olive oil
1 shallot, minced
½ cup water
5-6 thin slices fresh ginger
2 dried chili peppers, crumbled
½ onion chopped.
¼ tsp. pepper lime slices
2 large garlic cloves
minced cilantro sprigs
1 tsp. grated lime peel
1 clove garlic, minced
1 whole chicken (4 lbs.)
1 green bell pepper, sliced
1 red bell pepper, sliced.
¼ cup white-wine vinegar
1 tbsp. pepper sauce
1 tsp. dried thyme
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