Breville BOV800XL, BTM800XL Stainless manual Tandoori Chicken, Roasting Cornish Hens

RECIPES

2.Next, remove the wish bone around the neck either by using your fingers, or scrape the bone with the knife. The bones in the thighs will remain intact. Discard or save the bones for another use. Repeat with the other hen.

Roasting Cornish Hens

1.Rub melted butter all over the hen. Lightly grease the drip tray and insert the roasting pan to catch the drippings. Season the hens with salt and pepper. Place skin side up.

2.Set the wire rack in the bottom height position. Turn the function dial until the indicator on the LCD screen points to the ROAST function.

3.Set the temperature to 375˚F (192˚C) with convection turned on. Set the timer for 30 minutes. Press the START/CANCEL button to activate.

4.Roast the chicken for 30 minutes or until a meat thermometer inserted into the thickest part of the thigh (not near the bone) registers 170˚F (76˚C).

5.For a crispier skin, brush 2 tablespoons of melted butter on the skin and broil at 400˚F (205˚C) for 1-2 minutes, taking care not to burn the skin.

Serve with wedges of lemon, ruby red grapefruit and pan drippings.

TANDOORI CHICKEN

Function: ROAST

Temperature: 375˚F (192˚C)

Cooking Time: 35 minutes

Convection Fan: ON

Yield: 6 servings

INGREDIENTS

10-12 Bone-in skinless chicken thighs

1 Cup (250 ml) Balkan style yogurt

2 Lemons, juiced

1 Tablespoon (15 ml) Ginger, freshly grated

1 Tablespoon (15 ml) Garlic

2 Teaspoons (10 ml) Ground coriander

2 Teaspoons (10 ml) Ground cumin

2 Teaspoons (10 ml) Garam masala

1 ½ Teaspoons (7 ml) Kosher salt

½Teaspoon (2.5 ml) Black pepper 1 Teaspoon (5 ml) Paprika

½Teaspoon (2.5 ml) Cayenne

2 Tablespoons (30 ml) Honey

METHOD

1.In a medium sized bowl, combine yogurt, lemon juice, ginger, garlic, coriander, cumin, garam masala, kosher salt, black pepper, paprika, cayenne and honey.

2.Cut three diagonal slits on each thigh cutting nearly to the bone. Pour the marinade into a re-sealable plastic bag.

3.Place the chicken thighs into the bag and coat with the marinade. Refrigerate at least 2 hours or up to 12 hours.

4.Place the chicken onto the broil rack inserted into the baking pan to catch drippings.

5.Set the wire rack in the bottom rack height position. Turn the function dial until the indicator on the LCD screen points to the ROAST function.

6.Set the temperature to 375°F (192°C) with convection turned on. Set the timer for 35 minutes. Press the START/CANCEL button to activate.

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BOV800XL_IB_H11.indd 73 21/03/11 9:57 AM