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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
1 tablespoon fish sauce
1 tablespoon brown sugar
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 fish sauce, brown sugar,
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:
400 g can diced tomatoes
1
⁄4 cup tomato paste
1 teaspoon minced garlic
1 onion, diced
2 teaspoons dried oregano
1 kg chicken drumsticks
1
⁄4 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.
HINT:
After cooking whole poultry, cover with foil to
retain heat while finishing the remainder of the
meal.
ROAST CHICKEN
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.
CHICKEN BURRITOS
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
1
⁄2 cup tomato paste
1
⁄2 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.
THAI
CHICKEN W
INGS
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.
Select Chicken Pcs, then Start.
Poultry and Eggs
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