Loading ...
Loading ...
Loading ...
Recipes for automatic programmes
58
Chicken kebabs (makes
8kebabs)
Total time required: approx. 25 –
35minutes + 1hour standing time
-
Ingredients
4chicken breasts each approx. 120g
4 tinned pineapple rings
16tinned apricot halves
For the marinade
4tbsp oil
4tbsp sesame oil
Salt and pepper
1
/
2
tsp paprika
1
/
2
tsp curry powder
A little chilli powder
Ground ginger or coriander, if desired
8wooden skewers
Method
Cut each chicken breast into 4 pieces.
Cut the pineapple slices into quarters.
Drain the tinned apricot halves well. Mix
all ingredients for the marinade
thoroughly.
Arrange the chicken pieces, pineapple
and apricots alternately on the wooden
skewers, brush with the marinade and
set aside for 1hour. Put the kebabs on
the grilling rack and place in the oven
together with a heat-resistant,
microwave safe dish. Turn halfway
through grilling when the audible tone
sounds.
-
Setting: Cooking fresh foodA 13
Weight: approx. 100g per kebab
Shelf level: Rack and dish on turntable
A 15 Chicken thighs
Method
Brush the chicken thighs with butter or
oil and season. Place on the grill rack in
the oven together with a heat-resistant,
microwave-safe dish. Halfway through
cooking when a buzzer sounds, turn the
chicken thighs over and continue to
cook.
A 14 Whole chicken
Method
Cut the chicken in half. Brush with
melted butter or oil, and season. Then
place the chicken halves on the grill
rack in the oven with the cut side facing
upwards together with a heat-resistant,
microwave safe dish. Halfway through
cooking when an audible tone sounds,
turn the chicken halves over and
continue to cook.
Re. A 15 and A 14
Method
For a good colour and flavour when
grilling chicken, sprinkle with a mixture
of paprika and curry powder. The
spices will give the skin an appetising
golden colour as well as enhancing the
flavour.
Loading ...
Loading ...
Loading ...