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GREEN PEPPERCORN CHICKEN
Serves: 4
Ingredients:
500 g sliced chicken breast fillets
2 tablespoons green peppercorns
1 tablespoon seeded mustard
1 teaspoon chicken stock powder
2 tablespoons lemon juice
1
⁄2 cup cream
Method:
Place chicken in a 3-litre casserole dish. Cook on P7
for 8 to 10 minutes stirring halfway through cooking.
Mix together peppercorns, mustard, stock powder,
lemon juice and cream. Pour over chicken, stir. Cook
on P10 for 2 to 3 minutes.
CHICKEN CURRY
Serves: 4
Ingredients:
1 onion, chopped
2 tablespoons red curry paste
500 g chicken fillets, sliced
2 cups finely sliced vegetables
1 cup coconut milk
Method:
Place onion and curry paste in a 3-litre casserole
dish. Cook on P10 for 2 to 3 minutes. Add chicken
and combine. Cook on P7 for 6 minutes, stirring
once during cooking. Add vegetables and coconut
milk. Stir well. Cover and cook on P10 for 4 to 6
minutes. Serve with Jasmine rice.
CHICKEN CACCIATORE
Serves: 4
Ingredients:
440 g can tomatoes
1
⁄4 cup tomato paste
1 teaspoon minced garlic
1 onion, diced
2 teaspoons dried oregano
1 kg chicken drumsticks
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.
HINT:
After cooking whole poultry, cover with foil to
retain heat while finishing the remainder of the
meal.
ROAST CHICKEN (S)
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.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap. Press
Whole Chicken then Start.
CHICKEN BURRITOS
Serves: 4 to 6
Ingredients:
1 clove garlic, crushed
2 large onions, chopped
1 teaspoon chilli powder (optional)
1 (35 g) packet taco seasoning mix
500 g chicken tenderloins, diced
425 g can red kidney beans, drained
1
⁄2 cup tomato paste
1
⁄2 cup water
1 cup grated cheese
10 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 in 3-litre
casserole dish. Cover and cook on P7 for 16 to 18
minutes, stirring twice during cooking. Serve in
warmed tortillas topped with grated cheese.
THAI CHICKEN WINGS (S)
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Serves: 3 to 4
Ingredients:
1 kg chicken wings
2 tablespoons soy sauce
2 tablespoons fish 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 with plastic wrap.
Press Chicken Pcs, then Start.
To cook by Auto Cook:
Prepare as above. Press Chicken Pcs. Select
weight 1000 g, then Start.
Poultry and Eggs