Sunbeam BT6700 Recipes continued, Rotisserie Recipes, Roast Chicken with Stuffing for Rotisserie

Recipes continued

ROTISSERIE RECIPES

Spicy Middle Eastern Chicken Kebabs Serves 4

800g thigh fillets

1 tablespoon lemon juice

1 tablespoon Moroccan seasoning spice mix

1 clove garlic, crushed

2 tablespoons olive oil

1.Trim fat from thigh fillets and cut in half.

2.Combine remaining ingredients in a large bowl and marinate chicken for 3-4 hours in the refrigerator.

3.To assemble rotisserie, place one the spikes onto the rotisserie rod about 6-7cm towards the squared off end of the rod; lock in place with the thumbscrew.

4.Thread thigh fillets onto the rod, pushing them as close together as possible. Place the other spike onto the other end of the rotisserie rod and push the chicken together. Lock the spike with the thumbscrew. Reserve any remaining marinade.

5.Preheat compact oven on 240°C, using the rotisserie function. Place wire rack on the lower shelf in the sunken position with the baking pan in place to catch any drips.

6.Insert rotisserie rod into the compact oven using the rotisserie handle. Cook chicken, brushing occasionally with any remaining marinade for 25-30 minutes or until cooked through. Remove rod carefully with rotisserie handle.

Tip: Allow meat to rest before removing as the screws and spike will be very hot.

Serving suggestion: Serve chicken sliced with in pita bread with tomato, lettuce, onion and cucumber yogurt sauce.

Roast Chicken with Stuffing for Rotisserie

1.2kg whole fresh chicken sea salt

freshly ground black pepper

Stuffing

2 cups fresh bread crumbs rind from 1 lemon

1 rasher bacon, finely chopped

1 egg, lightly beaten

1 tablespoon chopped fresh parsley

1.Wash and clean chicken thoroughly. Pat dry with paper towelling.

2.Place the combined stuffing ingredients inside the cavity of the chicken. Tuck the wings back and tie the base of the chicken with cooking string so that the legs are crossed and securely positioned.

3.To assemble chicken on rotisserie, place one the spikes onto the rotisserie rod about 6-7cm towards the squared off end of the rod; lock in place with the thumbscrew.

4.Insert the rod through the chicken, place the other spike onto the other side of the chicken. Spear the spikes into the chicken on either side so that they hold the chicken securely in place. Secure spikes with thumbscrews.

5.Brush chicken with a little oil and salt and pepper.

6.Preheat compact oven to 240°C, using the rotisserie function. Place wire rack on the lower shelf in the sunken position with the baking pan in place to catch any drips.

7.Insert rotisserie rod into the compact oven using the rotisserie handle. Cook chicken for about 1 hour and 20 minutes or until cooked through. Remove rod carefully with rotisserie handle.

Tip: Allow chicken to rest before removing as
the screws and spike will be very hot.	21