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A40267, SCR/SCRZ R380H C/B
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. In a Food Processor, 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 green onions, chopped finely
1
/2 cup fresh (white) bread crumbs
1 clove garlic, crushed
1 egg yolk
1
/2 cup pine nuts, chopped finely
100 g bacon
1. Mallet chicken breasts until flat.
2. Mix all other ingredients in a small bowl.
3. Season each chicken breast and place mixture in the centre.
4. Roll and tie chicken with string so as no filling is exposed.
5. Place in casserole dish and brush with butter.
6. Cook for 8-10 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 16-20 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
4 Iarge single chicken breasts
20 g melted butter
salt and pepper to taste
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.
2 tablespoons seeded mustard
No.15 chicken
2 tablespoons honey
R380H C/B,P23-29 03.8.9, 2:54 PM24