E – 16
POULTRY
CHICKEN IN A POT
4 chicken thighs
1/4 cup plain flour
2 rashers bacon, finely chopped
1 green capsicum, diced
1 onion, finely chopped
425 g can peeled tomatoes
1 tablespoon tomato paste
2 chicken stock cubes
1 tablespoon soy sauce
salt and pepper
100 g mushrooms, sliced
1. Toss chicken thighs in flour.
2. Combine all ingredients, except mushrooms,
in a 2-litre casserole dish.
3. Cover and cook for 25-30 minutes on 70%.
Stir 2-3 times during cooking.
4. Add mushrooms. Cook, uncovered, a further
5-7 minutes on 70%.
Serves 4-6
CHICKEN WITH BACON AND
LEEK SEASONING
1.5 kg chicken
60 g butter, melted
1 leek, finely chopped
11/2 cups wholemeal breadcrumbs
1 egg yolk
salt and pepper
20 g butter, melted, extra
1. Combine all stuffing ingredients.
2. Fill cavity of chicken with stuffing and secure
with a toothpick.
3. Brush chicken with extra melted butter.
4. Place chicken on a rack, breast-side down,
cook for 18-22 minutes on 70%.
5. Turn over, cook a further 18-22 minutes on
70%.
6. Allow to stand covered with aluminium foil for
10 minutes before serving.
Serves 4
APRICOT CHICKEN
4 chicken thighs
1 packet French onion soup
1 tablespoon plain flour
250 mL apricot nectar
825 g can apricot halves, drained
1. Toss chicken in combined French onion soup
and plain flour.
2. Cook chicken for 15 minutes on 70%.
3. Pour over apricot nectar and apricots.
4. Cook, covered, for 15-20 minutes on 70%.
5. Serve hot with pasta.
Serves 4
CHEESE AND HERB CHICKEN
LEGS
1 tablespoon chopped parsley
2 teaspoons basil
1 teaspoon tarragon
1 teaspoon dill
1 teaspoon mustard powder
1/2 teaspoon paprika
salt and pepper
2 teaspoons sesame seeds
45 g butter, melted
4 large chicken drumsticks
60 g crushed crackers + 15 g cheese (grated)
1. Mix parsley, basil, tarragon, dill, m ustard pow-
der, paprika, salt and pepper, sesame seeds
and one-third of butter together in a small
bowl.
2. Using a sharp knife, lift skin back from the
chicken drumsticks.
3. Spread herb m ixture betw een skin and chicken.
4. Brush chicken w ith remaining butter, coat w ith
biscuit crumbs.
5. Place on rack, cook for 10-12 minutes on 70%,
turning over halfway through cooking.
Serves 4
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