Search Results for 'Chicken'

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.

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 pancetta. 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.

Rub the chicken breast fillets with the harissa paste and place into the solid stainless steel steamer tray. Insert the MultiPoint MeatProbe horizontally into the thickest part of the largest chicken breast (see note if you do not have a MeatProbe). Place the chicken into the oven and set the oven to Full Steam 100˚C. Set the probe to 71˚C and press start. Place the onion, garlic, ginger, turmeric, coriander, cumin and butter into a 2 litre oven proof dish. When oven has reached temperature, place the onion mix into the oven with the chicken and continue to cook on FullSteam 100˚C for 4 minutes. Remove the onion mix from the oven then stir in the couscous and stock. Return to the oven and cook for 10 minutes. Add the beans to the couscous and continue cooking for a further 6 to 8 minutes or until couscous is cooked. Stir in the chopped herbs and season with salt and pepper. When the chicken is cooked, allow to rest for a few minutes before slicing. Serve with the couscous and sprinkle with the almonds and pomegranate seeds. Note: If you don’t have a MeatProbe you can absolutely still make this recipe! Just ensure the chicken is cooked. This will likely take around 25 minutes.

Make deep incisions into the chicken breast fillets with a sharp knife. Combine the tandoori paste & the yogurt in a medium bowl. Add the chicken and turn to coat well.  Preheat oven on CircoRoast to 200˚C with medium steam. Line the universal pan with baking paper and place a wire rack on top. Insert the MultiPoint MeatProbe horizontally into the largest chicken breast. Place the tray on shelf 4 and set the probe to 71˚C (see note if you do not have a MeatProbe). When the chicken is cooked, remove from the oven and allow to rest for 10 minutes. While chicken is resting, pan fry the roti breads. Arrange the salad greens and cucumber on the roti bread. Top with sliced chicken and remaining ingredients. 

Rub the chicken with 2 tablespoons of olive oil and the garlic. Season well. Slice fillet length wise, half way to form a pocket. Insert cheese and fresh herbs. Wrap fillet with prosciutto to encase filling and tie with kitchen string if desired. This can be prepared earlier and left to marinate or freeze for later use. Place fillet onto greased universal tray. Layer vegetables around circumference of the chicken. Drizzle with the remaining olive oil and lemon juice and seasoning as desired. Insert MultiPoint Meat Probe into thickest part of chicken and place in oven on Shelf Level 3. Select oven function CircoRoasting® at 180°C with a medium level of steam. Plug Meat Probe into oven and select core temperature 75°C for the chicken. Allow the chicken to rest before slicing the chicken diagonally. While the chicken is resting the vegetables can stay on the tray. Simply return the vegetables on the universal tray to the oven for a further 5 minutes to crisp by turning the steam off and continuing on CircoRoast to achieve desired result. Serve with a sprinkle of fresh herbs.