Search Results for 'Chicken'

Preheat the oven to 220 °C Full-surface grilling. Zest lemon and halve. Mince garlic. Finely chop thyme. In a small bowl, whisk together 2⁄3 of the olive oil, juice and zest of half a lemon, garlic, thyme and Dijon mustard, season with salt and pepper. In a large bowl, pour 2⁄3 of the marinade over chicken thighs, then toss the chicken in the marinade, making sure it is well coated. Marinate the chicken for approx. 10–15 minutes. While chicken is marinating, remove the woody ends of the broccolini. Peel and cut onion into 1 cm thick wedges. Place potatoes and onions on a baking sheet lined with parchment paper and mix with remaining marinade. Place the chicken around the vegetables on shelf level 3 and roast everything together in the oven for approx. 25 minutes. Then add radishes and broccolini to the baking sheet and bake for another approx. 10–12 minutes. Meanwhile, finely chop the parsley leaves. Cut the chives into fine rings. Mix parsley and chives in a bowl together with yogurt, remaining olive oil, remaining lemon juice and zest. Season to taste with salt, pepper, and sugar. After the roasting time is over, remove the chicken and the vegetables from the oven and arrange them on plates. Serve together with the yogurt dip. Enjoy!

Preheat your oven to 160°C Circo Therm® top and bottom heat. Marinate the chicken thighs with the cajun spice, salt and 2 tablespoons of oil. Spread on a baking tray and bake in the oven for 30 minutes. Wash the potatoes thoroughly, peel if necessary and cut into lengthy pieces. Halve the garlic bulbs. Wash and drain the thyme. Remove the chicken from the oven and transfer the thighs from the baking tray to a plate. Spread the carrots, garlic and thyme on the same tray. Pour in 100ml water and maple syrup, season with salt and pepper and mix well. Place the chicken on top of the vegetables, skin side up, and cook in the oven for a further 30 minutes. Increase the heat to 230°C and roast the chicken and carrots for 10 min. Arrange everything on a serving dish and serve hot.

Preheat the oven on CircoTherm® to 160°C. Use a sharp knife to butterfly out each chicken fillet to an even thickness. Heat half the oil in a non-stick frypan on induction setting 8, add the chicken to the hot pan and cook 2-3 minutes on each side until lightly browned. Remove from the pan, keep warm. Heat the remaining oil in the pan on setting 6 and sauté the onion for 3-4 minutes, add the garlic and capsicum and cook a further 2 minutes. Add the passata, stock, tomato paste and herbs to the pan, reduce to setting 3 or 4 and simmer gently, covered for another 8-10 minutes. Season with salt, pepper and sugar. Pour the sauce into a 37 x 32cm rectangular Le Creuset baking dish. Place the chicken into the sauce and top each with 2 slices of prosciutto. Combine the cheeses and sprinkle over the chicken, then place a basil leaf on each. Bake for 25-30 minutes until chicken is cooked and golden. Serve with steamed greens or green salad.

Roughly dice the tomato and place on a universal tray lined with baking paper.  Add the diced onion, olive oil, chilli. Add half of the garlic, smoked paprika, cinnamon, salt and allspice. Place on level 3 of the oven. Use the remaining spices to coat the chicken then place on a wire rack on level 4 of the oven. Using the MultiPoint MeatProbe insert it into the largest chicken and set the core temperature to 70 degrees on CircoRoast and add a high level of added steam. Start from a cold oven. Once cooked remove and cool the chicken, then shred or roughly chop. Place the rice into a steamer tray with the water, washed kidney beans and a teaspoon of salt. Steam for 20 minutes then cool and add to the chicken. Place the tomatoes into a medium mixing bowl and using the back of a spoon mash the tomatoes until they become a saucy consistency. Roughly chop half the coriander and mix into the sauce, then divide into thirds. Place the first third onto the bottom of a baking tray, mix the second third into the chicken and rice, use the last third to dip the tortillas into before adding the chicken mix and rolling up. Once you have prepared the tortillas lay all the enchiladas seam side down into the baking pan and pour any remaining tomato sauce over the top, then add the tasty cheese and mozzarella. Place back into the oven on top and bottom heat and bake on 200 degrees for 15 minutes or until the cheese has browned. Remove from the oven and serve with dollops of sour cream and the remaining coriander over the top.

Using a sharp knife remove the tip of your chicken wing and dispose of, then find the connecting joint of the wing and slice through it, repeat this for all wings. Line a baking tray with paper towel and place the wings on top then cover with extra paper towel. We want to remove any excess moisture from the skin of the chicken wings as this will impede on the wings crispiness while cooking. Transfer the wings skin side up onto the NEFF Air Fry tray and give them a light spray with cooking oil. Place the Air Fry tray into your oven on shelf level 3 and place the universal pan on shelf level 1 to catch the drips. Select the Air Fry function at 220°C and cook for 20 minutes. Meanwhile make your buffalo sauce by combining the hot sauce and butter together in a small saucepan. Cook the sauce on the cooktop on a low temperature, induction level 2 while constantly stirring for 5 minutes or until butter has completely melted. Turn off the cooktop and set the sauce aside for later. Make the blue cheese sauce by mixing all the ingredients together in a small bowl and set aside for later. Wash and cut your celery into batons to serve with your wings. Once the chicken has cooked allow to rest for 5 minutes before placing your wings into a large mixing bowl. Cover the wings with your buffalo sauce and toss until liberally coated. Serve the wings onto a large serving plate with a side of blue cheese sauce and celery batons.

Cut the chicken tenderloins in half width ways. Combine the soy sauce, miso paste and garlic in a bowl and mix well. Add the chicken pieces and stir to coat with the marinade. Cover and refrigerate for 2 hours or over night if possible. Cut the nori squares in half, then cut each half into strips approximately 10cm by 4cm. Preheat the oven on CircoRoasting to 200°C and line the universal tray with baking paper. Wrap a strip of nori around each piece of chicken and place onto the prepared tray, leaving some room in between each piece. Lightly spray the chicken with olive oil and sprinkle with sesame seeds. Cook on shelf position 4 for 13 to 14 minutes or until the chicken is cooked. Insert a skewer into each chicken piece and serve with Sriracha mayonnaise and pickled ginger.

Using a sharp knife, cut a few deep incisions into each drumette and place into a large bowl. Combine the marinade ingredients and pour over the drumettes and toss well to coat. Cover and refrigerate for 1 to 2 hours or overnight if possible.     Preheat the oven on CircoRoasting to 190°C and line the universal tray with baking paper.    Combine the ingredients for the coating mix in a medium bowl. Toss the drumettes in the mix to coat well then arrange on the prepared tray. Spray generously with canola spray.  Cook on shelf position 4 for 22 to 25 minutes or until chicken juices are clear when tested with a skewer.    Serve sprinkled with red chilli and spring onion. 

Place ghee and onion in a large cooktop suitable 3L baking dish or large frying pan. Cook onions over moderate high heat, Induction level 8. Continually stir the onions to prevent burning for 10 minutes. The onions should be golden brown. Add the chicken pieces to the onion, stir to combine and cook chicken until golden on all sides, about 5 minutes. Add the garlic, ginger, spices and salt and stir to combine and cook for 1 minute. Turn off heat. If using a frying pan, transfer mixture to a shallow baking dish 3L capacity. Preheat FullSteam oven on Steam 100°C. Sprinkle peas on top and roughly mix into the onion and chicken. Top with rice and spread with a spatula to ensure rice forms a flat layer. Pour the stock over the rice. Place biryani in the preheated oven and cook for 20 minutes. While the biryani is cooking, soak the saffron in ½ cup of hot water for at least 10 minutes. Make the kachumber salad by combining all the ingredients in a small bowl. Pour the saffron water and saffron threads over the top of the biryani and continue cooking for a further 5 minutes. Remove the biryani, cover with foil and allow to stand for 10 minutes before serving. Serve biryani with kachumber, coriander, onion slices, yoghurt and lemon wedges.

Preheat oven on CircoTherm to 170°C and place the wire rack on shelf 2.     Lightly coat the lovely legs with oil and season well with pepper.  Heat a large frying pan over a high heat, Induction level 8 and brown the chicken well on all sides. Transfer to an 8 cup ovenproof dish. Reduce heat to medium, Induction level 6 and lightly fry the onion and garlic then sprinkle this over the chicken along with the dried apricots.     Combine the remaining ingredients and mix well. Pour the mixture over the chicken. Cook for 45 minutes or until the juices run clear when the chicken is tested with a skewer.