This chicken recipe is perfect served with our Rosemary and Parmesan Potatoes as a side, and then our cobbler recipe for dessert. See the notes section on how to cook all three recipes at once in your NEFF oven. Perfect for entertaining!
Function: Circo Therm®, Combi-microwave
1.2 kg chicken thigh fillets, halved
1/4 cup cornflour
2 tbsp oil
400g sweet potato, cut into 2cm pieces
2 red onions, thickly sliced
1 small red capsicum cut into 2.5 cm pieces
1 cup Sicilian green olives, pitted
1/3 cup honey
1/4 cup seeded mustard
1/4 cup chopped fresh rosemary leaves
1 tbsp water
2 tsp cornflour, combined with 2 tablespoon water
50g baby spinach
Preheat the oven on CircoTherm® 190°C. (This recipe may be cooked in a Microwave Combi Oven to save cooking time, check notes below).
Quickly toss the chicken in the cornflour until coated. Heat the oil on induction setting 8, shake the excess corn flour off the chicken and add to the oil and cook in 2 batches until lightly browned. Place the browned chicken onto a greased universal tray with the sweet potato, onions, capsicum and olives. Combine in a jug the honey, mustard, water and rosemary and mix well. Drizzle the mixture over the chicken fillets.
Bake for 40 minutes or until cooked through. Toss through the spinach leaves and serve immediately.
For a complete meal, cook this chicken recipe with our Rosemary and Parmesan Potatoes as a side, and then our cobbler recipe for dessert. See below for instructions on how to cook all three recipes at once in your NEFF oven.
Place the potatoes on shelf 1 in the oven for 10 minutes, after his time add the chicken on shelf 2 or 3 and cook for 25 minutes. Add the Parmesan to the potatoes then add in the pears for the Cobbler on shelf 4 and allow all 3 recipes to cook for a further 15 minutes.
The potatoes and the chicken should be ready at this stage to serve for the main meal. Quickly stir the pears and add the blueberries then top the Cobbler and continue cooking on shelf 2 for a further 20 minutes whilst the main course is eaten.
Ingredients:
As per original recipe but reduce the cornflour to 1 tablespoon
Method:
Place the chicken and cornflour in a bowl and toss to coat.
Place onto a paper lined universal tray with the sweet potato, onions, capsicum and olives.
Drizzle with oil and combined honey, mustard, water and rosemary.
Place on shelf position 2 and set the oven on microwave combination.
Select CircoRoast at 220°C with 360W for 22 minutes or until chicken and sweet potato is cooked.
Place chicken onto a serving plate. Add spinach to the vegetables and stir to combine. Place onto platter with chicken.
As an experienced home economist and Food Designer Trish has worked over the span of her career in the food and home appliance industry as a demonstrator, teacher, recipe developer and food stylist. For more than 20 years she worked for and later managed the test kitchen for a large FMCG company working on some of Australia’s most trusted and iconic food brands, developing recipes and usages for their products as well as styling mouth watering images for cookbooks and websites. She has also appeared regularly as a brand ambassador on a number of well loved television cooking shows.