Morphy Richards Intellisteam setup guide Tuesday, Rice, Vegetables

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TUESDAY

Maple-glazed Chicken with Corn-on-the-cob and Crushed Butternut Squash

Preparation time: 15 minutes, plus marinating

Cooking time: 35 minutes

Serves: 4

Ingredients:

•4 skinless, boneless chicken breasts

•Finely grated zest and juice of 1 small orange

•2 tbsp maple syrup

•1/4 tsp dried chilli flakes

•Salt and freshly ground black pepper

Rice:

•250g (9oz) white and wild rice

•1 tsp vegetable stock powder

Vegetables:

•2 corn-on-the-cob, cut in half

•1 medium butternut squash, peeled, deseeded and cut into chunks

•15g (1/2 oz) butter

•2 tsp finely chopped fresh rosemary

Method:

1Put chicken breasts into a non-metallic bowl and add orange zest, orange juice, maple syrup and chilli flakes. Season with a little salt and plenty of black pepper. Cover and refrigerate for at least 30 minutes.

2Arrange the chicken breasts in the back container. Put rice and vegetable stock powder into the rice tray. Position the rice tray above the chicken and add 250ml (9fl oz) of cold water to the rice, stirring to mix.

3Position the divider wall in the front container. Put four pieces of corn-on-the-cob in one compartment and the butternut squash in the remaining compartment.

4Set time for the chicken and rice using the chicken pre-set (27 mins) then adjust to 35 minutes. Set time for the corn-on-the-cob using the root vegetable pre-set (35 mins) then adjust to 30 minutes. Set time for butternut squash using the root vegetable pre-set (35 mins) then adjust to 25 minutes.

5When cooked, add butter and rosemary to butternut squash and crush lightly with a fork.

Cooks tip:

•Chicken can be wrapped and cooked in cooking foil to retain juices and prevent surface protein.

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