Search Results for 'Chicken'

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.

To make this tray baked chicken with haloumi recipe, 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.    

Hope might spring eternal but spring chickens sure don’t. The phrase ‘spring chicken’ dates back to when chickens weren’t reared through winter, and were sold when grown in the warmer months. If merchants tried to pass off yesteryear’s chook as a fresh one, their punters would likely decry that it was “no spring chicken!” Today, poultry is fresh all year round. But in the spirit of tradition, we’re waving goodbye to winter with a roster of spring chicken recipes to spruce up an old classic. Chicken Cacciatori This warming dish will fill stomachs and give picky eaters a pleasant surprise. Sear chicken until golden in oil, salt, and pepper. Then fry up the pancetta, onion, and garlic before adding carrots and celery. Cook polenta in milk on a medium to high heat, on induction level seven, until boiled. If at any point the polenta starts to lump, add some milk. Finish the dish by stirring in butter and cheese and enjoy the tastes of Italy. Read the full Chicken Cacciatore recipe. Tandoori chicken with roti bread For the softest chicken, cut deep incisions in the breast fillets and then marinate in tandoori paste and yogurt mix for a few hours or overnight. For optimal cooking, use CircoRoast and cook at 200°. Use a MultiPoint MeatProbe and set to 71°C, and expect it to take approximately 25 minutes. Read the full Tandoori Chicken with Roti Bread recipe. Spicy Harissa Chicken with Pearl Cous Cous If you like some zing in your chicken, this one’s for you. Rub harissa paste into the chicken and place into a solid stainless steel steamer tray, then cook on FullSteam at 100°C. Add onion, garlic, ginger, turmeric, coriander, cumin and butter into a two litre ovenproof dish, and add to the oven when it’s reached temperature. Cook for four minutes and then add the stir in the cous cous before cooking for a further 10 minutes. Add beans, and cook for a further six to eight minutes. Read the full Spicy Harissa Chicken with Pearl Cous Cous recipe. Coconut and Sesame Chicken Tenders A mango salsa gives this meal a Caribbean zing while doubling as a eye-catching garnish. Hungry home chefs will be happy to know it doesn’t take long to cook, either — 15 minutes of prep and the same time to cook. Coconut spread through panko bread crumbs makes every chomp of chicken tender extra interesting. Read the full Coconut and Sesame Chicken Tenders recipe. Chicken Enchiladas Dios mio, what a meal. If you’re looking to level up your Mexican cooking skills, this enchilada recipe is what you need — just enough extra steps to make it special, but not enough to get confusing. You’ll never have more supple chicken than these breasts cooked with the MultiPoint MeatProbe, just chuck the chook in on CircoRoast and set the probe core temperature to 70°C. The added steam will make the already saucy dish extra juicy, even after chicken is cooled and shredded. Read the full Chicken Enchiladas recipe. Crispy coconut chicken wings  Stepping away from the mains, this is an excellent choice for shared-plate entertaining. Coconut cream, chilli, garlic, and lime juice add an underlying layer of flavour through an overnight marinade (or two hours if you’re short on time). Opting not to use a radioactive chilli concoction from the bottle and make your own sauce instead will give extra brownie points. This is a simple recipe for all — get the kids involved and lighten your work load. Read the full Crispy Coconut Chicken Wings recipe. Chicken Parmigiana Bake If you’ve used the last six recipes to get through the week, this parmigiana bake is the perfect Sunday selection. Tried and true ingredients keep things honest and homely; there’s a sauce base of onion, garlic and capsicum, a browned and baked chicken, and ample mozzarella and parmesan to top things off. If you do want to get fancy, pancetta slices up top served in a Le Creuset baking dish will elevate the dish just enough. Read the full Chicken Parmigiana Bake recipe. ________________________________________________________________________ About NEFF NEFF is a German-engineered kitchen appliance brand, with a product range that includes ovens, cooktops, rangehoods, coffee machines and dishwashers designed to make life in the kitchen a daily pleasure. For people who love to cook, NEFF gives you the tools to creative meaningful connections, express your creativity and make memories. Because real life happens in the kitchen.

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. Note: We have used the 32cm Le Creuset rectangular baking dish for this recipe. It can be purchased online by visiting https://www.lecreuset.com.au/stoneware-shallow-rectangular-dish. You’ll find this dish great for roasting, baking and serving.

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. 

Chicken has become an increasingly popular alternative to red meat, which is no surprise given its health benefits and great taste. But unlike red meat that can be enjoyed when cooked ‘rare’, the rules for cooking chicken are a lot more stringent. Combine that with cuts that cook at different rates and can be difficult to carve or prepare correctly, and the humble chook can make anyone nervous. But whether you like your chicken roasted, fried, poached or grilled, it’s a versatile meat the whole family will love. So mastering the art of cooking chicken is something that all home cooks worth their salt should set out to do. This guide will help you learn to cook chicken in a variety of ways, First things first… How to fry the perfect chicken breast: Thin at one end and thick at the other, a chicken breast can be tricky to cook correctly and we often risk dry at one end and raw at the other. Here’s how to fry it properly: Pound chicken to ensure the meat is the same thickness Season your chicken with herbs and spices – you can try rosemary, paprika or even ginger Heat the pan and add olive oil Cook chicken breast until golden brown Flip chicken over and cook the other side Remove from heat and let it rest for a minute before serving Frying chicken on the NEFF Induction cooktop When it comes to frying chicken, many home cooks believe that you need a gas cooktop to get the best results so that you can control the flame, but that’s not true. NEFF’s Induction Cooktop has its own Frying Sensor that helps you to control the amount of heat making its way into the pan as you cook. After you’ve set it to the level you require for your recipe, it actively monitors the flow of heat and keeps it at a steady level so your chicken is perfectly fried without the fuss.  Click here to learn more about the NEFF Induction Cooktop. How to butterfly chicken Butterflying your whole chicken can help you to cook it faster – even better, it often helps to avoid uneven cooking of the different types of meat. Here’s how to butterfly your chicken: Lay your chicken breast-side down on a flat surface Cut your chicken along one side of the backbone from one end to another, using a sharp knife Turn your chicken over and flatten before cutting along the other side of the backbone, then remove. Push down firmly on the breastbone area with your palm to flatten That’s it! Once you’ve butterflied your chicken, it’s easy to roast. Click here for more tips and a video outlining how to butterfly your chicken.   How to truss chicken Want to cook a traditional whole roast chicken? You want to truss the legs together so they’re closer to the body and become dry and overcooked. It’s not as straight forward as it may seem though, so follow these steps: Lay your chicken breast-side up on a flat surface, with the legs pointing towards you Cut a piece of kitchen twine around 1m long Holding each end of the twine in both hands, slide it underneath the chicken legs and pull the strings upwards. Criss-cross to tighten. Slide the twine down and around each leg. As you slide the twine up the side of the chicken to tighten, flip the bird, pulling it back towards you so its breast-side down. Pull the twine back towards you over the wings, then tie the twine into a knot to secure the wings. Slide the twine down and around each chicken wing. As you slide the twine up the side of the chicken to tighten, flip the bird pulling it back towards you so it is breast-side up. Pull the twine towards you, loop it around the bottom of the breast bone before bringing it back around the top of the chicken breast to be tightened. Finally, tie into a knot and cut off any excess twine before roasting. Click here for more tips and a video outlining how to truss your chicken. Roast Chicken with Vegetables Ready to put your new trussing knowledge to the test? Our whole chicken with vegetables will take your Sunday roast to the next level. And it’s packed with nutrients, making it a healthy dinner option the whole family will love. Click here for the NEFF recipe. How to add flavour to your chicken breast There are plenty of quick and easy thinks you can do to turn a simple chicken breast into a mouth-watering meal. These includes… Marinating your chicken breast with herbs and spices Crumbing your chicken breasts with breadcrumbs or panko Stuffing your chicken breast with cheese, prosciutto and herbs. Click here for more chicken seasoning inspiration. Chicken recipes Here are some of our all-time favourite chicken recipes that you can enjoy in any season. Middle Eastern Chicken with Apricots This one pot wonder is packed full of flavour, with a delicate blend of middle eastern spices and fresh apricots. Click here for the NEFF recipe. Coconut and Sesame Chicken Tenders Served with mango salsa, our coconut and sesame chicken tenders are simple mid-week dinner option that can be made in less than half an hour. Click here for the NEFF recipe. Homemade Chicken and Mushroom Pies With crispy golden pastry bases, our traditional chicken and mushroom pies are a crowd pleaser that can be enjoyed all year round. Click here for the NEFF recipe. Cooking with Chicken No matter which flavoursome chicken recipe you choose, the tools will be the same, and having the right appliances is key to juicy, tender meat that melts in your mouth. Here are some NEFF oven features that can help you achieve the perfect chicken… MultiPoint MeatProbe When it comes to cooking meat, temperature really does matter, but it can be hard to know when your chicken is cooked without cutting it in the centre. Luckily, a wide range of NEFF ovens are equipped with a MultiPoint MeatProbe that monitors the core temperature of your meat and controls the over temperature accordingly. Click here to learn more about NEFF’s MultiPoint MeatProbe. Baking and Roasting Assistant Our Baking and Roasting Assistant serves up cooking suggestions at the touch of a button. It recommends the ideal heating mode, temperature and time for a range of dishes to ensure your meal is cooked to perfection. In the roasting category of this feature you can choose the ‘roast chicken’ option to get tender and delicious poultry every time. Click here to see NEFF ovens with the Baking and Roasting Assistant.