23
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. 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 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.
CHICKEN PROVENCALE
Serves 4
1
/
2
cup white wine
425 g can peeled tomatoes
1 large onion, chopped
1 apple, peeled and chopped
1
/
2
cup black olives
1. In a large jug combine wine, tomatoes, onion, apple, olives and curry
powder. Mix well.
2. Arrange chicken pieces in a casserole dish. Pour over sauce. Cover and
cook for 24-26 minutes on MEDIUM HIGH. Stir once during cooking.
3. When oven stops, stir in mushrooms. Cover and cook for a further 3-4
minutes on MEDIUM HIGH.
4. Sprinkle with parsley.
1 teaspoon curry powder
1.25 kg chicken pieces
(or 4 marylands)
250 g button mushrooms
chopped parsley
CHICKEN TERRINE
Serves 6-8
60 g butter
6 shallots, chopped
1
/
2
cup flour
1 cup chicken stock
1 cup milk
1
/
4
teaspoon tabasco sauce
pepper
1. Melt butter for 50-60 seconds on HIGH. Add shallots and flour. Cook for 1
minute on HIGH.
2. Gradually stir in stock and milk. Cook for 4-5 minutes on HIGH, stirring
every 2 minutes.
3. Stir in tabasco sauce and pepper.
4. Beat cream cheese. Gradually stir in the sauce. Add chicken and pepper-
corns.
5. Dissolve gelatine in water. Cook for 40 seconds -1 minute on HIGH; add to
chicken mixture.
6. Line 25 x 11 cm loaf dish with paper towel and place bacon across paper
towel.
7. Cover with paper towel and cook for 3-5 minutes on HIGH.
8. Remove top layer of paper towel.
9. Pour in chicken mixture. Refrigerate overnight.
10. Turn out and slice. Serve with Melba toast.
250 g cream cheese, softened
1 cooked chicken, chopped
2 teaspoons green peppercorns,
chopped
3 teaspoons gelatine
1
/
2
cup water
6 rashers bacon
SEASONED CHICKEN PARCELS
Serves 4
3 spring onions, chopped finely
1
/
2
cup fresh (white) bread crumbs
1 clove garlic, minced
1 egg yolk
1
/
2
cup pine nuts, chopped finely
100 g smoked bacon
1. Mallet chicken breasts until flat.
2. Mix all other ingredients in a small bowl.
3. Place mixture in the centre of the chicken breast.
4. Roll and tie chicken with string so as no filling is exposed.
5. Place in casserole dish and brush with butter.
6. Cook 16 minutes on MEDIUM HIGH. Turn over halfway during cooking.
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 finely chopped fresh
basil
2 Iarge chicken breasts
20 g melted butter
