Sharp R580d(K) manual Chicken and Macaroni Bake Serves, Apricot Chicken, Honey Chicken Legs

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CHICKEN AND MACARONI BAKE Serves 4-6

No. 15 chicken

100 g vintage chedder cheese

20 g butter, melted

100 g mozzarella cheese

2 cups macaroni

100 g romano cheese

1/4 cup plain flour

1 tablespoon chopped parsley

300 mL sour cream

 

1 cup chicken stock

 

1.Brush chicken with butter melted for 20 seconds on HIGH. Place on a roasting rack. Cook for 30-32 minutes on MEDIUM HIGH, turning halfway through cooking. Cool.

2.Place macaroni in a large bowl. Cover with 4 cups hot water. Cook for 20-22 minutes on HIGH or until pasta is tender. Drain.

3.Remove flesh from chicken.

4.Mix together plain flour, sour cream and chicken stock.

5.Combine chicken, macaroni, sauce and cheese. Place in a large short sided casserole dish and cook for 12-14 minutes on MEDIUM HIGH.

6.Sprinkle with parsley.

7.Serve immediately with a tossed salad.

APRICOT CHICKEN

Serves 4

1000 g chicken breast fillets, cubed

2 packets French onion soup

2 tablespoons plain flour

500 mL apricot nectar

400 g dried apricot, halves

1.Toss chicken in combined French onion soup and plain flour.

2.Place in a 3-litre casserole dish and cover with a glass lid.

3.Cook chicken for 13-15 minutes on MEDIUM HIGH. Stir.

4.Add apricot nectar and apricots.

5.Cook, covered, for 13-15 minutes on MEDIUM HIGH.

6.Stir and stand, covered 5 minutes before serving.

7.Serve hot with pasta.

HONEY CHICKEN LEGS

Serves 4

250 mL soy sauce

1/2 teaspoon freshly grated ginger

4 tablespoons honey

2 tablespoons oil

 

1 tablespoon lemon juice

8 large chicken legs

 

1 clove garlic, crushed

sesame seeds

 

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 16-18 minutes on MEDI- UM HIGH, turning over halfway through cooking.

CHICKEN CACCIATORE

Serves 6

6 chicken thighs

1/4 cup flour

1 tablespoon Season All salt

1 onion, sliced

30 g butter

1 clove garlic, crushed

2 tablespoons tomato paste

440 g can peeled tomatoes

2 chicken stock cubes

1/2 cup white wine

1 green capsicum, thinly sliced

6 black olives, sliced

1.Place chicken, flour and Season All salt into a freezer bag. Toss until chicken is coated.

2.Combine chicken thighs, any flour remaining in bag, onion, butter, garlic, tomato paste, juice from tomatoes, stock cubes and white wine in a 3-litre casserole dish.

3.Cover and cook for 22-26 minutes on MEDIUM HIGH. Stir 2-3 times during cooking.

4.Add capsicum and chopped tomatoes. Cover and cook a further 10-12 minutes on MEDIUM HIGH.

5.Garnish with black olives.

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