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E – 16
A35652,Russia R217E O/M,En
A35652,Russia R217E O/M,En
POULTRY
CHICKEN IN A POT
4 chicken thighs
1/4 cup plain flour
2 rashers bacon, finely chopped
1 green capsicum, diced
1 onion, finely chopped
425 g can peeled tomatoes
1 tablespoon tomato paste
2 chicken stock cubes
1 tablespoon soy sauce
salt and pepper
100 g mushrooms, sliced
1. Toss chicken thighs in flour.
2. Combine all ingredients, except mushrooms,
in a 2-litre casserole dish.
3. Cover and cook for 22-26 minutes on 70%.
Stir 2-3 times during cooking.
4. Add mushrooms. Cook, uncovered, a further
5-6 minutes on 70%.
Serves 4-6
CHICKEN WITH BACON AND
LEEK SEASONING
1.5 kg chicken
60 g butter, melted
1 leek, finely chopped
11/2 cups wholemeal breadcrumbs
1 egg yolk
salt and pepper
20 g butter, melted, extra
1. Combine all stuffing ingredients.
2. Fill cavity of chicken with stuffing and secure
with a toothpick.
3. Brush chicken with extra melted butter.
4. Place chicken on a rack, breast-side down,
cook for 16-19 minutes on 70%.
5. Turn over, cook a further 16-19 minutes on
70%.
6. Allow to stand covered with aluminium foil for
10 minutes before serving.
Serves 4
APRICOT CHICKEN
4 chicken thighs
1 packet French onion soup
1 tablespoon plain flour
250 mL apricot nectar
825 g can apricot halves, drained
1. Toss chicken in combined French onion soup
and plain flour.
2. Cook chicken for 13 minutes on 70%.
3. Pour over apricot nectar and apricots.
4. Cook, covered, for 13-18 minutes on 70%.
5. Serve hot with pasta.
Serves 4
CHEESE AND HERB CHICKEN
LEGS
1 tablespoon chopped parsley
2 teaspoons basil
1 teaspoon tarragon
1 teaspoon dill
1 teaspoon mustard powder
1/2 teaspoon paprika
salt and pepper
2 teaspoons sesame seeds
45 g butter, melted
4 large chicken drumsticks
60 g crushed crackers + 15 g cheese (grated)
1. Mix parsley, basil, tarragon, dill, mustard pow-
der, 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 herb mixture between skin and chicken.
4. Brush chicken with remaining butter, coat with
biscuit crumbs.
5. Place on rack, cook for 9-11 minutes on 70%,
turning over halfway through cooking.
Serves 4
Russia R217E O/M,En,P08-19
03.10.23, 2:37 PM
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