Search Results for 'Chicken'

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.  

My kids often made these with me. They still love them many years on. My older boy once told me “I know there are veges in here I don’t like, but I’m eating them anyway because it's so yummy!” Gotta love a recipe that gets kids cooking and eating vegetables!

Cosy nights after a rainy day in the garden.

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.    

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.