Sunbeam ST6650 Moroccan Chicken and Cous Cous, Pork Ribs with Barbecue Sauce, Recipes continued

Recipes (continued)

Moroccan Chicken and Cous Cous

Serves: 4

1 ½ tablespoons olive oil

2 tablespoons lemon juice

2 teaspoons Cajun spice

600g chicken breast fillets

1 cup couscous

1 cup chicken stock

½small red onion, thinly sliced 100g baby spinach leaves Salt and pepper, to taste Lemon wedges, to serve

1.Combine 1 tablespoon oil, lemon juice and Cajun spice. Brush chicken with mixture.

2.Place chicken in one steamer basket. Place cous cous, water and remaining oil in the rice cooker bowl. Place the rice cooker bowl in the second steamer basket.

3.Place lid on the basket and set timer to 20 minutes.

4.Transfer cous cous to a bowl. Using a fork separate grains. Add remaining ingredients and toss to combine. Season with salt and pepper.

5.Cut chicken into slices. Serve with cous cous and lemon wedges.

Pork Ribs with Barbecue Sauce

Serves: 2

2 tablespoons barbecue sauce

2 tablespoons tomato sauce

1 tablespoon sweet chilli sauce

1 tablespoon brown sugar

2 teaspoons Dijon mustard

2 x 375g racks pork spare ribs

1.Combine sauces, sugar and mustard in a large shallow dish. Add ribs and coat in mixture.

2.Place ribs between two steamer baskets. Place lid on the basket and set timer to 20 minutes.

3.Preheat oven to 200°C (180°C fan-forced). Place ribs on a wire rack over a baking tray. Bake for 30 minutes or until brown and caramelised.

4.Serve with steamed corn.

 

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