14
CHICKEN WITH BACON
AND LEEK SEASONING
Serves 4
1.5 kg chicken (approximately)
60 g butter, melted
1 leek, fi nely chopped
1 rash bacon, chopped
1. Combine butter, leek and bacon in a microwave safe glass bowl. Cook for 2 minutes on
MEDIUM HIGH (70%).
2. Stir breadcrumbs, egg yolk and seasoning. Mix well.
3. Fill cavity of chicken with stuffi ng and tie the legs together with string.
4. Brush chicken with melted butter.
5. Place chicken on rack, breast-side down, cook for 15 minutes on MEDIUM HIGH
(70%).
6. Turn over, cook for a further 20 minutes on 60%.
7. Stand covered with foil for 10 minutes before serving.
POULTRY
CHICKEN PENNE SALAD
Serves 6
1.5 kg chicken (approximately)
20 g butter
1 packet picador cheese (soft capsicum - fl avored cheese)
1 cup chicken stock
½ red capsicum chopped
½ yellow capsicum chopped
1 stick celery chopped
2 cups penne pasta
4 cups hot tap water
1 tablespoon fresh chives
1. Brush chicken with butter melted for 20 seconds on HIGH (100%).
2. Cook chicken for 35 minutes on MEDIUM HIGH (70%), turning halfway through
cooking.
3. Cool and then remove chicken fresh from the bone.
4. Cook pasta in a large bowl for 15 minutes on MEDIUM HIGH (70%). Stand for 5 minutes
stir and strain. Set aside to cool.
5. To melt cheese, place cheese and chicken stock in a microwave safe bowl and cook on
60% for 2 minutes. Mix well.
6. Combine all other ingredients and mix well with chicken pasta and sauce.
¾ cup wholemeal breadcrumbs
1 egg yolk
salt and pepper
20 g butter, melted extra
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
½ salt and pepper
3 teaspoons ground coriander
2 whole cloves
1. In a food processor, puree 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 microwave safe glass bowl.
3. Cook for 1 minute on HIGH (100%), 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 20 minutes on MEDIUM HIGH (70%). Turn over
halfway through cooking time.
7. Serve with boiled rice.
¼ teaspoon cinnamon
1 bay leaf
½ teaspoon turmeric
½ teaspoon nutmeg
2 teaspoons paprika
6 chicken thighs, skin removed
200 g low fat yoghurt
HONEY CHICKEN LEGS
Serves 4
250 ml soy sauce
4 tablespoons honey
1 tablespoon lemon juice
1 clove garlic crushed
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. Sprinkle with sesame seeds.
3. Arrange chicken legs on a roasting rack. Cook for 22 minutes on MEDIUM HIGH (70%)
turning halfway through cooking time.
4. Allow to stand for 5 minutes.
½ teaspoon freshly grated ginger
2 tablespoons oil
8 large chicken legs
sesame seeds
