Sharp R-395Y(S), R395Y O/M Poultry, Chicken Penne Salad, Tandoori Chicken, Honey Chicken Legs

POULTRY

CHICKEN WITH BACON
AND LEEK SEASONING	Serves 4

1.5 kg chicken (approximately)

60 g butter, melted	3/4 cup wholemeal breadcrumbs
	1 egg yolk
1 leek, finely chopped
	salt and pepper
1 rash bacon, chopped
	20 g butter, melted extra

1.Combine butter, leek and bacon in a microwave safe glass bowl. Cook for 2 minutes on MEDIUM HIGH (70%).

2.Stir breadcrumbs, egg yolk and seasoning. Mix well.

3.Fill cavity of chicken with stuffing and tie the legs together with string.

4.Brush chicken with melted butter.

5.Place chicken on rack, breast-side down, cook for 15 minutes on MEDIUM HIGH (70%).

6.Turn over, cook for a further 20 minutes on 60%.

7.Stand covered with foil for 10 minutes before serving.

CHICKEN PENNE SALAD Serves 6

1.5kg chicken (approximately)

20g butter

1packet picador cheese (soft capsicum - flavored cheese)

1cup chicken stock

1/2 red capsicum chopped

1/2 yellow capsicum chopped

1stick celery chopped

2cups penne pasta

4cups hot tap water

1tablespoon fresh chives

1.Brush chicken with butter melted for 20 seconds on HIGH (100%).

2.Cook chicken for 35 minutes on MEDIUM HIGH (70%), turning halfway through cooking.

3.Cool and then remove chicken fresh from the bone.

4.Cook pasta in a large bowl for 15 minutes on MEDIUM HIGH (70%). Stand for 5 minutes stir and strain. Set aside to cool.

5.To melt cheese, place cheese and chicken stock in a microwave safe bowl and cook on 60% for 2 minutes. Mix well.

6.Combine all other ingredients and mix well with chicken pasta and sauce.

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 salt and pepper	200 g low fat yoghurt
3 teaspoons ground coriander
2 whole cloves

1.In a food processor, puree 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 microwave safe glass bowl.

3.Cook for 1 minute on HIGH (100%), 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 20 minutes on MEDIUM HIGH (70%). Turn over halfway through cooking time.

7.Serve with boiled rice.

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 22 minutes on MEDIUM HIGH (70%) turning halfway through cooking time.

4.Allow to stand for 5 minutes.

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