15
TUESDAY
Maple-glazed Chicken with
Corn-on-the-cob and Crushed
Butternut Squash
Preparation time:
15 minutes,
plus marinating
Cooking time:
35 minutes
Serves:
4
Ingredients:
•
4 skinless, boneless chicken breasts
•
Finely grated zest and juice of 1 small
orange
•
2 tbsp maple syrup
•
1
/
4
tsp dried chilli flakes
•
Salt and freshly ground black pepper
Rice:
•
250g (9oz) white and wild rice
•
1 tsp vegetable stock powder
Vegetables:
•
2 corn-on-the-cob, cut in half
•
1 medium butternut squash, peeled,
deseeded and cut into chunks
•
15g (
1
/
2
oz) butter
•
2 tsp finely chopped fresh rosemary
Method:
1
Put chicken breasts into a non-metallic bowl
and add orange zest, orange juice, maple
syrup and chilli flakes. Season with a little
salt and plenty of black pepper. Cover and
refrigerate for at least 30 minutes.
2
Arrange the chicken breasts in the back
container. Put rice and vegetable stock
powder into the rice tray. Position the rice
tray above the chicken and add 250ml
(9fl oz) of cold water to the rice, stirring to
mix.
3
Position the divider wall in the front
container. Put four pieces of
corn-on-the-cob in one compartment and
the butternut squash in the remaining
compartment.
4
Set time for the chicken and rice using the
chicken pre-set (27 mins) then adjust to 35
minutes. Set time for the corn-on-the-cob
using the root vegetable pre-set (35 mins)
then adjust to 30 minutes. Set time for
butternut squash using the root vegetable
pre-set (35 mins) then adjust to 25 minutes.
5
When cooked, add butter and rosemary to
butternut squash and crush lightly with a
fork.
Cooks tip:
•
Chicken can be wrapped and cooked in
cooking foil to retain juices and prevent
surface protein.
For details of other Morphy Richards products, please see our website:
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