Search Results for 'Chicken'

Preheat oven on CircoTherm® to 190°C. In a bowl combine the chicken, pesto, cheese, pine nuts, spring onions and carrot. Season with salt and pepper, mix well. Divide into 6 equal portions. Cut each sheet of pastry in half to make 6 pieces. Spoon one portion of the filling along the long edge of each sheet of pastry. Glaze the opposite long edge of the pastry with a little beaten egg. Roll to enclose the chicken filling, to make 6 long rolls, ensure the seam of the pastry is underneath. Cut each roll into 4 pieces. Place the rolls onto 2 large greased trays. Glaze with a little extra egg and sprinkle Parmesan onto each. Bake the rolls for 25-30 minutes until golden. Serve hot with chutney for dipping.

Place the chicken into a snap lock bag with the combined marinade ingredients. Mix well and chill for 2 hours or overnight. Remove the chicken from the marinade (discard the marinade) and place the chicken onto the small perforated tray. Steam at 100°C for 12-14 minutes or until the chicken is cooked through. Allow the chicken to cool thoroughly then shred the chicken using 2 forks to pull the chicken into strands. Refrigerate until required. Place the salad ingredients into a bowl with the chicken and toss lightly to combine. In a jar, combine the dressing ingredients and shake well. Drizzle the dressing onto the salad and toss lightly. Spoon the salad evenly into the lettuce cups then sprinkle over the extra mint, coriander and sesame seeds. Serve immediately.

Set your oven to CircoRoasting at 180°C. In a small bowl, mix the Gewürzhaus BBQ Glaze Spice, extra virgin olive oil and lime juice.  Rub this mixture all over the butterflied chickens. Place the chickens skin side down onto a baking paper lined universal tray and put into the oven on level 3. Cook for 15 minutes then turn the chickens over to the skin side. Continue to cook for approximately a further 30 minutes or until a skewer inserted into the thigh of the chicken shows the juices running clear. If using a meat probe, cook until the internal temperature of the chicken reaches 75°C. While the chickens are cooking, combine all the salsa ingredients and set aside. Once the chicken is cooked, remove from the oven and allow to rest for 5 minutes covered with foil. Chop each chicken into quarters, place two quarters on each serving plate and top with a large spoonful of mango salsa.  Finish with another squeeze of lime juice, a drizzle of extra virgin olive oil and a sprinkle of salt flakes if desired.

Combine the ingredients for the marinade in a large bowl and mix well. Trim the thigh fillets of any excess fat and halve. Cut the eggplant in half then cut each half into 4 wedges. Place the chicken and the eggplant into the bowl, toss well to coat and allow to marinate for 1 hour. Preheat the oven on CircoRoasting® to 200°C. Line the universal tray with baking paper and arrange the chicken in a single layer on the tray. Sprinkle with the sesame seeds. Line a separate tray with baking paper for the eggplant. Place the chicken on shelf position 4 for and the eggplant on shelf position 3 and cook for 16 to 18 minutes or until the chicken is cooked and golden. Remove the chicken, then move the eggplant to shelf 4 and cook for a further 3 to 5 minutes or until the eggplant is golden. Place the rice into a strainer and rinse well under cold running water. Drain the rice then transfer to the solid stainless steel tray and add the water. Place into the oven and select FullSteam 100˚C and steam for 18 minutes. Alternatively, if you don't have have a steam oven. Cook your rice on your cooktop. Serve the chicken and eggplant with the sushi rice. This recipe can also be served with steamed greens.

To begin your chicken tagine, trim any excess fat from the chicken & season with salt & pepper.  Preheat oven to 170°c on Top & Bottom heat and place the wire rack on shelf position 2.  Heat a large frying pan over a medium high heat, Induction level 7. Add the oil to the pan then cook the chicken on one side for 3 to 4 minutes or until golden. Turn & continue to cook for a further 3 to 4 minutes on the other side. Remove and place into an ovenproof casserole dish. Depending on the size of the pan this may need to be cooked in two batches. Drain any excess oil from the pan then add the onion, garlic and ginger and saute until lightly golden. Add the spices & cook until fragrant.  Add the stock, harissa paste, apricots & prunes to the pan and mix well.   Pour over the chicken & cover the dish with a lid. Cook in the oven for 45 minutes.  Sprinkle the coriander, pine nuts & lemon zest over the chicken.   Serve the Chicken Tagine with couscous & steamed greens.  

Rinse the rice well under cold running water. Drain and place into the non-perforated steamer tray. Place the tray of rice into the full-sized perforated steam tray and place on shelf position 3. Set oven to FullSteam and cook for 45 minutes. While the rice is cooking, lay 3 of the prosciutto slices onto a clean board. Place one chicken fillet on top then spread half the pesto dip over the chicken breast. Wrap the prosciutto around the chicken breast. Repeat with remaining chicken breast. Combine the olive oil, balsamic vinegar and brown sugar in a small bowl. Season with salt and pepper then whisk well to combine. Place the asparagus into the small perforated tray and steam next to the rice for the last 2 to 3 minutes of the cooking time. When rice & asparagus are cooked, wipe out the oven to remove any residual water. Place the rice into a large bowl, toss with the oil and vinegar mix and allow to cool slightly while the chicken is cooking. Preheat the oven on CircoRoast to 190˚C with a high level of added steam. Line the universal pan with baking paper and place a rack on top. Place the chicken onto the rack and insert the MultiPoint MeatProbe horizontally into one of the pieces of chicken. Place the tray on shelf position 3 and set the core temperature to 72˚c. Alternatively, if you do not have the probe cook for 22 to 25 minutes or until the chicken is cooked. When tested with a skewer, the juices should run clear. Stir the remaining ingredients into the rice with the asparagus and place into a large serving bowl. Slice the chicken and serve with the rice salad.

Preheat oven on CircoRoast to 190˚C. Line the universal pan with baking paper. Place all the ingredients, except the lemon, into a large bowl. Squeeze the lemon juice over the ingredients, then add the lemon pieces to the bowl and toss all the ingredients well. Place the potatoes and onion in a single layer on the tray then place the chicken on top with the skin facing up. Arrange the haloumi and lemon pieces around the chicken. Cook on shelf position 3 for 28 to 30 minutes or until cooked. Allow chicken to rest for a few minutes before slicing thickly and serving over remaining ingredients.

Cut each chicken fillet into 3 even size pieces then score the chicken with a sharp knife. Combine all the ingredients for the marinade in a bowl, add the chicken and mix well to coat. Cover and refrigerate for 2 to 3 hours or overnight if possible.  Preheat oven on CircoRoast to 200˚c. Line the universal pan with baking paper and place a wire rack on top. Place the chicken onto the rack and cook on shelf position 4 for 12 to 14 minutes. While the chicken is cooking, prepare the sauce. Heat a large pan over a medium to high heat, Induction level 7. Add the butter, onion, ginger, garlic and chilli and fry for 3 to 4 minutes. Add the spices and cinnamon sticks and continue cooking for a further minute. Add the remaining ingredients and mix well. Add the cooked chicken and stir well to coat with the sauce. Cover with a lid and reduce the temperature, Induction level 4 and simmer gently for 25 to 30 minutes.    

Chicken Cacciatore Season the chicken with salt and pepper. Heat a large pan over a medium to high heat, Induction level 7. Add the oil then the chicken & cook until golden brown on all sides. Remove from the pan and set aside. Add the pancetta, onion & garlic to the pan and fry for 3 to 4 minutes until lightly golden. Add the carrots & celery and mix well. Stir in the canned tomatoes, sugar & oregano then return the chicken to the pan. Mix to coat the chicken with the sauce. Place the lid on the pan then reduce heat to a steady simmer and cook for 45 to 50 minutes or until chicken is tender. Stir through the olives and parsley. Serve with Soft Polenta. Soft Polenta Place the milk, water & salt in a large saucepan and bring to the boil over a medium to high heat, induction level 7. Pour the polenta into the saucepan in a steady stream, whisking constantly. Reduce the heat to low and continue cooking, whisking constantly until the polenta comes to a gentle boil and has thickened. Stir in the butter & cheese.