Sharp R-330J(S), R-330J(W) Honey Chicken Legs, Serves 4 SEASONED CHICKEN PARCELS, Roast Chicken

HONEY CHICKEN LEGS

Serves 4 SEASONED CHICKEN PARCELS

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 14-18 minutes on MEDI- UM HIGH, turning over halfway through cooking.

4.Allow to stand for 5 minutes.

CRUNCHY CAMEMBERT CHICKEN Serves 6

125 g camembert cheese,	2 tablespoons seeded mustard
finely chopped	No.15 chicken
2 rashers bacon, finely chopped	2 tablespoons honey
1/2 cup toasted, slivered almonds

1.Mix camembert, bacon, almonds and 1 tablespoon mustard together.

2.Press camembert mixture between skin and flesh of chicken. Tie chicken legs together.

3.Mix remaining mustard and honey. Brush over chicken.

4.Place breast side down on a roasting rack, cook for 30-32 minutes on MEDIUM HIGH. Turn over halfway through cooking.

5.Allow to stand covered with foil for 10 minutes before serving.

ROAST CHICKEN Serves 4

No.15 chicken

30 g butter, melted Season All salt

1.Wash and dry chicken well.

2.Tie legs of chicken together with string.

3.Place breast-side down on a roasting rack.

4.Baste with butter and sprinkle with Season All salt.

5.Cook for 14-16 minutes on MEDIUM HIGH.

6.Turn chicken over. Baste with butter and sprinkle with Season All salt.

7.Cook a further 14-16 minutes on MEDIUM HIGH.

8. Allow to stand covered with foil for 10 minutes before serving. 11

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, crushed	basil
1 egg yolk	4 Iarge single chicken breasts
1/2 cup pine nuts, chopped finely	20 g melted butter
100 g bacon	salt and pepper to taste

1.Mallet chicken breasts until flat.

2.Mix all other ingredients in a small bowl.

3.Season each chicken breast and place mixture in the centre.

4.Roll and tie chicken with string so as no filling is exposed.

5.Place in casserole dish and brush with butter.

6.Cook for 8-10 minutes on MEDIUM HIGH. Turn over halfway during cooking.

7.Stand for 5 minutes, covered in foil.

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.In a Food Processor, 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.