Recipes - Automatic programmes
67
Chicken kebabs (makes
8 kebabs)
Preparation time: approx. 25–35
m 1 hour standing time
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Ingredients
4 chicken breasts each approx. 120 g
4 tinned pineapple rings
16 tinned apricot halves
For the marinade
2 tbsp. oil
2 tbsp. sesame oil
Salt and pepper
1
/
2
tsp. paprika
1
/
2
tsp. curry powder
A little chilli powder
Ground ginger or coriander, if desired
8 wooden skewers
Preparation
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 one hour. Lay the kebabs
on the lightly oiled grill rack, brush with
butter and place in the oven together
with a heat-resistant, microwave-safe
dish. Turn halfway through grilling when
the signal tone sounds.
-
Setting:
Rotisserie
Weight: approx. 100 g per kebab
Shelf level: Rack and dish on turntable
Chicken thighs
Preparation
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 signal tone sounds,
turn the chicken thighs over and
continue to cook.
-
Setting:
Chicken pieces
Whole chicken
Preparation
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 the signal tone sounds,
turn the chicken halves over and
continue to cook.
-
Setting:
Grilled chicken
For grilling poultry
Preparation
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 enhance the
flavour.
