Sunbeam LC7900 Mains/Sides/Soups, Herb Crusted Chicken, TIP This chicken is great in sandwiches

Mains/Sides/Soups continued

Herb Crusted Chicken

Serves: 4-6

10 slices white bread

1 clove garlic

1 tablespoon fresh chives

1 tablespoon fresh flat leaf parsley 2cm piece lemon rind

8 chicken thigh fillets

2 cups plain flour

4 eggs, lightly beaten ¼ cup vegetable oil

Salt and freshly ground black pepper, to taste

1.Using the processing bowl fitted with the universal ‘s’ blade process bread, garlic, chives, parsley and lemon until all ingredients are finely chopped. Season to taste with salt and pepper.

2.Dip chicken fillets in flour, egg and breadcrumb mixture. Repeat. Refrigerate for 10 minutes.

3.Heat oil in a large frypan over medium heat. Add chicken in batches and cook for 4-5 minutes on each side or until golden brown and cooked. Serve immediately.

TIP: This chicken is great in sandwiches.

Roasted Pumpkin and Sweet Potato Soup

Makes: 8 cups 2 onions

500g carrot, peeled

500g sweet potato, peeled

2 tablespoons vegetable oil

2 cloves garlic

2 teaspoons ground cumin

1 teaspoon ground coriander

5 cups chicken stock

400g can chickpeas, drained, rinsed

1 tablespoon lemon juice

Salt and freshly ground black pepper, to taste

1.Using the bowl fitted with the variable slicing blade set to 3mm slice onion, carrot and potato.

2.Heat oil in a medium pot over medium heat. Add onion, carrot, potato and garlic cooking for 10-15 minutes or until softened.

3.Add spices and cook for 1-2 minutes or until fragrant. Add stock and chickpeas and simmer for 30 minutes or until vegetables are tender. Set aside to cool.

4.Using the bowl fitted with large universal ‘s’ blade process cooled soup in batches until smooth. Add lemon. Reheat soup before serving. Season to taste with salt and pepper.

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