22
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.
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 14 minutes on MEDIUM HIGH. Turn over halfway during cooking.
7. Stand for 5 minutes, covered in foil.
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 14-18 minutes on MEDI-
UM HIGH, turning over halfway through cooking.
4. Allow to stand for 5 minutes.
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
1
/
2
teaspoon freshly grated ginger
2 tablespoons oil
8 large chicken legs
sesame seeds
CRUNCHY CAMEMBERT CHICKEN
Serves 6
125 g camembert cheese,
finely chopped
2 rashers bacon, finely chopped
1
/
2
cup toasted, slivered almonds
1. Mix camembert, bacon, almonds and 1 tablespoon mustard together.
2. Press camembert mixture between skin and flesh of chicken.
Tie chicken legs together.
3. Mix remaining mustard and honey. Brush over chicken.
4. Place breast side down on a roasting rack, cook for 25-30 minutes on
MEDIUM HIGH. Turn over halfway through cooking.
5. Allow to stand covered with foil for 10 minutes before serving.
ROAST CHICKEN
Serves 4
No.15 chicken
30 g butter, melted
Season All salt
1. Wash and dry chicken well.
2. Tie legs of chicken together with string.
3. Place breast-side down on a roasting rack.
4. Baste with butter and sprinkle with Season All salt.
5. Cook for 8-13 minutes on MEDIUM HIGH.
6. Turn chicken over. Baste with butter and sprinkle with Season All salt.
7. Cook a further 8-13 minutes on MEDIUM HIGH.
8. Allow to stand covered with foil for 10 minutes before serving.
2 tablespoons seeded mustard
No.15 chicken
2 tablespoons honey
