Sharp R580d(K) Chicken Provencale, Chicken Terrine, Seasoned Chicken Parcels, Tandoori Chicken

Page 46

CHICKEN PROVENCALE

Serves 4

1/2 cup white wine

1 teaspoon curry powder

 

425 g can peeled tomatoes

1.25 kg chicken pieces

 

1 large onion, chopped

(or 4 marylands)

 

1 apple, peeled and chopped

250 g button mushrooms

 

1/2 cup black olives

chopped parsley

 

1.In a large jug combine wine, tomatoes, onion, apple, olives and curry powder. Mix well.

2.Arrange chicken pieces in a casserole dish. Pour over sauce. Cover and cook for 24-26 minutes on MEDIUM HIGH. Stir once during cooking.

3.When oven stops, stir in mushrooms. Cover and cook for a further 3-4 minutes on MEDIUM HIGH.

4.Sprinkle with parsley.

CHICKEN TERRINE

Serves 6-8

60 g butter

250 g cream cheese, softened

6 shallots, chopped

1 cooked chicken, chopped

 

1/2 cup flour

2 teaspoons green peppercorns,

1 cup chicken stock

chopped

 

1 cup milk

3 teaspoons gelatine

 

1/4 teaspoon tabasco sauce

1/2 cup water

 

pepper

6 rashers bacon

 

1.Melt butter for 50-60 seconds on HIGH. Add shallots and flour. Cook for 1 minute on HIGH.

2.Gradually stir in stock and milk. Cook for 4-5 minutes on HIGH, stirring every 2 minutes.

3.Stir in tabasco sauce and pepper.

4.Beat cream cheese. Gradually stir in the sauce. Add chicken and pepper- corns.

5.Dissolve gelatine in water. Cook for 40 seconds -1 minute on HIGH; add to chicken mixture.

6.Line 25 x 11 cm loaf dish with paper towel and place bacon across paper towel.

7.Cover with paper towel and cook for 3-5 minutes on HIGH.

8.Remove top layer of paper towel.

9.Pour in chicken mixture. Refrigerate overnight.

10. Turn out and slice. Serve with Melba toast.

SEASONED CHICKEN PARCELS

Serves 4

3 spring onions, chopped finely

3/4 cup vintage cheddar, grated

1/2 cup fresh (white) bread crumbs

2 tablespoons finely chopped fresh

1 clove garlic, minced

basil

 

1 egg yolk

2 Iarge chicken breasts

 

1/2 cup pine nuts, chopped finely

20 g melted butter

 

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 16 minutes on MEDIUM HIGH. Turn over halfway during cooking.

TANDOORI CHICKEN

Serves 4-6

2 fresh red chillies, seeded

1/4

teaspoon cinnamon

1 onion

1 bay leaf

2 cloves garlic, crushed

1/2

teaspoon turmeric

2 teaspoons crushed ginger

1/2

teaspoon nutmeg

2 tablespoons lemon juice

2 teaspoons paprika

2 teaspoons ground cumin

6 chicken thighs, skin removed

1/2 teaspoon black pepper

200 g low-fat yoghurt

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.

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