Sharp R-380D manual Chicken and Macaroni Bake Serves, Apricot Chicken, Honey Chicken Legs

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.

LEMON AND HERB CHICKEN LEGS Serves 4
2 tablespoons chopped parsley	1 cup sour cream
1 teaspoon basil	2 teaspoons finely grated lemon rind
2 teaspoons tarragon	1 tablespoon lemon juice
2 teaspoons dill	1/4 teaspoon tabasco sauce

2 teaspoons seeded mustard

1 teaspoon paprika salt and pepper

1 teaspoon sesame seeds

30 g butter, melted

8 large chicken drumsticks

1.Mix parsley, basil, tarragon, dill, mustard, paprika, salt and pepper, sesame seeds and butter together in a small bowl.

2.Using a sharp knife, lift skin back from the chicken drumsticks.

3.Spread a teaspoon of herb mixture between skin and chicken.

4.Combine sour cream, lemon rind, lemon juice, tabasco sauce with any remaining herb mixture. Mix well.

5.Place drumsticks in a large casserole dish. Pour the lemon baste over the drumsticks.

6.Cook for 18-22 minutes on MEDIUM HIGH, turning over halfway through cooking.

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

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.

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