20
CHICKEN AND MACARONI BAKE
Serves 4-6
1 cooked chicken (approx. 1.5 kg)
20 g butter, melted
2 cups macaroni
1
/
4
cup plain flour
300 mL sour cream
1 cup chicken stock
1 cup grated cheese
1 tablespoon chopped parsley
1. Place macaroni in a large microwave safe bowl. Cover with hot water. Cook for
16 minutes on 1100W, stirring half way through or until pasta is tender. Drain.
2. Remove flesh from chicken.
3. Mix together plain flour, sour cream and chicken stock.
4. Combine chicken, macaroni and sauce mixture in a 3 litre casserole dish.
Sprinkle with cheese and cook for 10-12 minutes on 7
and 4-5 minutes
on GRILL.
5. Sprinkle with parsley.
6. Serve immediately with a tossed salad.
CHEESE AND HERB CHICKEN LEGS
Serves 4
2 tablespoons chopped parsley
1 teaspoon basil
2 teaspoons tarragon
2 teaspoons dill
2 teaspoons mustard powder
1 teaspoon paprika
salt and pepper
1 teaspoon sesame seeds
90 g butter, melted
8 large chicken drumsticks
125 g country cheese biscuits, crushed
1. Mix parsley, basil, tarragon, dill, mustard powder, 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 a teaspoon of herb mixture between skin and chicken.
4. Brush chicken with remaining butter, coat with biscuit crumbs.
5. Place on the high rack and cook for 25 minutes on Convection
6. Turn over and cook for a futher 15 minutes on COMBI C3.
7. Allow to stand for 5-10 minutes before serving.
APRICOT CHICKEN
Serves 4
4 chicken thighs
1 packet French onion soup
2 tablespoons plain flour
125 mL apricot nectar
825g can apricot halves, drained
1. Toss chicken in combined French onion soup and plain flour.
2. Place in a 3 litre casserole dish.
3. Cook chicken for 13-15 minutes on 770W. Turn chicken over.
4. Pour over apricot nectar and apricots.
5. Cook, covered, for 13-15 minutes on 770W.
6. Serve hot with pasta.
HONEY CHICKEN LEGS
Serves 4
250 mL soy sauce
4 tablespoons honey
1 tablespoon lemon juice
1 clove garlic, crushed
1
/
2
teaspoon freshly grated ginger
2 tablespoons oil
8 large chicken legs
sesame seeds
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. Arrange the chicken legs on the high rack lined with foil. Cook for 25 minutes
3. Turn chicken over and cook for a further 15 minutes on Convection 200 C.
4. Sprinkle with sesame seeds.
70W
on Convection 200 .
˚
C
˚
200 .
˚
C
Summary of Contents for R-890E
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