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TANDOORI CHICKEN
Serves 4-6
2 fresh red chillies, seeded
1 onion
2 cloves garlic, crushed
2 teaspoons crushed ginger
2 tablespoons lemon juice
2 teaspoons ground cumin
1
/2 teaspoon black pepper
3 teaspoons ground coriander
2 whole cloves
1. In a Food Processor, pureé chillies, onion, garlic, ginger and lemon juice until smooth.
2. Mix cumin, pepper, coriander, cloves, cinnamon, bay leaf, turmeric, nutmeg and
paprika in a small microwave safe glass bowl.
3.
Cook for 1 minute on HIGH, stirring halfway through cooking. Remove bay leaf and cloves.
4. Combine chilli mixture, spices and yoghurt together. Spread over chicken.
5. Cover and marinate overnight, stirring occasionally.
6. Place on a roasting rack, cook for 19-21 minutes on MEDIUM HIGH. Turn over
halfway through cooking.
7. Serve with boiled rice.
SEASONED CHICKEN PARCELS
Serves 4
3 green onions, chopped fi nely
1
/2 cup fresh (white) bread crumbs
1 clove garlic, crushed
1 egg yolk
1
/2 cup pine nuts, chopped fi nely
100 g bacon
1. Mallet chicken breasts until fl at.
2. Mix all other ingredients in a small bowl.
3. Season each chicken breast and place mixture in the centre.
4. Roll and tie chicken with string so as no fi lling is exposed.
5. Place in casserole dish and brush with butter.
6. Cook for 8-12 minutes on MEDIUM HIGH. Turn over halfway during cooking.
7. Stand for 5 minutes, covered in foil.
HONEY CHICKEN LEGS
Serves 4
250 mL soy sauce
4 tablespoons honey
1 tablespoon lemon juice
1 clove garlic, crushed
1. Combine soy sauce, honey, lemon juice, garlic, ginger and oil in a small bowl. Pour
over chicken and marinate for 2-3 hours.
2. Sprinkle with sesame seeds.
3. Arrange chicken legs on a roasting rack. Cook for 22-26 minutes on MEDIUM HIGH,
turning over halfway through cooking.
4. Allow to stand for 5 minutes.
1
/4 teaspoon cinnamon
1 bay leaf
1
/2 teaspoon turmeric
1
/2 teaspoon nutmeg
2 teaspoons paprika
6 chicken thighs, skin removed
200 g low-fat yoghurt
3
/4 cup vintage cheddar, grated
2 tablespoons fi nely chopped fresh
basil
4 Iarge single chicken breasts
20 g melted butter
salt and pepper to taste
1
/2 teaspoon freshly grated ginger
2 tablespoons oil
8 large chicken legs
sesame seeds
CRUNCHY CAMEMBERT CHICKEN
Serves 6
125 g camembert cheese,
fi nely chopped
2 rashers bacon, fi nely chopped
1
/2 cup toasted, slivered almonds
1. Mix camembert, bacon, almonds and 1 tablespoon mustard together.
2. Press camembert mixture between skin and fl esh of chicken.
Tie chicken legs together.
3. Mix remaining mustard and honey. Brush over chicken.
4. Place breast side down on a roasting rack, cook for 30-32 minutes on MEDIUM
HIGH. Turn over halfway through cooking.
5. Allow to stand covered with foil for 10 minutes before serving.
2 tablespoons seeded mustard
1.5 kg chicken (approximately)
2 tablespoons honey
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