Search Results for 'Chicken'

Place ghee and onion in a large cooktop suitable 3L baking dish or large frying pan. Cook onions over moderate high heat, Induction level 8. Continually stir the onions to prevent burning for 10 minutes. The onions should be golden brown. Add the chicken pieces to the onion, stir to combine and cook chicken until golden on all sides, about 5 minutes. Add the garlic, ginger, spices and salt and stir to combine and cook for 1 minute. Turn off heat. If using a frying pan, transfer mixture to a shallow baking dish 3L capacity. Preheat FullSteam oven on Steam 100°C. Sprinkle peas on top and roughly mix into the onion and chicken. Top with rice and spread with a spatula to ensure rice forms a flat layer. Pour the stock over the rice. Place biryani in the preheated oven and cook for 20 minutes. While the biryani is cooking, soak the saffron in ½ cup of hot water for at least 10 minutes. Make the kachumber salad by combining all the ingredients in a small bowl. Pour the saffron water and saffron threads over the top of the biryani and continue cooking for a further 5 minutes. Remove the biryani, cover with foil and allow to stand for 10 minutes before serving. Serve biryani with kachumber, coriander, onion slices, yoghurt and lemon wedges.

Preheat oven on CircoTherm to 170°C and place the wire rack on shelf 2.     Lightly coat the lovely legs with oil and season well with pepper.  Heat a large frying pan over a high heat, Induction level 8 and brown the chicken well on all sides. Transfer to an 8 cup ovenproof dish. Reduce heat to medium, Induction level 6 and lightly fry the onion and garlic then sprinkle this over the chicken along with the dried apricots.     Combine the remaining ingredients and mix well. Pour the mixture over the chicken. Cook for 45 minutes or until the juices run clear when the chicken is tested with a skewer.    

Preheat oven to CircoTherm 180°C and VarioSteam medium level. Mix flour and five spice together, then coat chicken pieces. Heat oil in a large cast iron casserole dish over high heat, Induction level 8 and brown the chicken in batches. Remove and set aside. Add garlic, ginger, chilli and star anise cook for a few minutes. Add the remaining ingredients and mix to combine. Return chicken to the dish. Place dish in oven on shelf level 2 and set a timer for 15 minutes. While chicken is cooking, place rice in a small cast iron casserole dish with 375ml water. When the timer has lapsed, add the rice to the oven alongside the chicken and continue cooking for 20 minutes. While the chicken and rice are cooking, prepare the bok choy. Wash, trim ends and cut into quarters lengthwise. Place on a plate and drizzle with sesame oil. When the chicken and rice timer has lapsed, remove the rice from the oven and cover with aluminium foil. Lay the bok choy on top of the chicken in a single layer. Continue cooking for a further 5 minutes. Serve the braised chicken and mushrooms with rice and bok choy. Spoon over broth.

Make the stuffing, take 1 chicken breast, roughly chop and process in a food processor to make a fine mince. Place shallot and butter in a frying pan, heat over medium heat, Induction level 7 for 3 minutes, until soft. Stir through the Herbes de Provence and allow to cool. Combine the minced chicken, cooked shallot, chopped cranberries and cream in a bowl. Season with salt and pepper and mix well. Preheat oven on FullSteam to 72°C. Prepare the remaining chicken breasts, place flat onto a cutting board and carefully cut horizontally but not all the way through to butterfly each fillet. Flatten each fillet with a mallet. Ensure each fillet is flat and even thickness, approximately 1 cm. Spread each fillet with 1/3 of the stuffing, use wet hands to press stuffing to evenly. Carefully roll the chicken breasts from narrower, pointy end to form a tight roulade. Roll each tightly with baking paper ensuring that each roll has a double layer of paper. Secure each end and place roulades on large perforated stainless steel tray. Cook for 1 hour. While the chicken is cooking, make the cranberry and orange sauce. Place all of the ingredients into a small saucepan. Bring to the boil over high heat, Induction level 8. Reduce heat, Induction level 5 and cook for 10 minutes until sauce reduces. When the chicken has cooked, preheat a chargrill plate over medium/high heat, Induction level 7. Remove paper from the roulades and blot with paper towel to remove excess moisture. Drizzle roulades and asparagus with olive oil. Brown the roulades and cook asparagus on the chargrill plate. Remove and cut the chicken roulades into 1cm slices. Place asparagus on to a serving platter, arrange roulade slices and dress cranberry and orange sauce.

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. Roasted lemon chicken with oregano potatoes & lemon butter sauce  It’s light but hearty so whatever the weather, this chicken dish is sure to be a spring favourite. Combining flavours of citrus with garlic, oregano and buttery goodness, our roast chicken with a twist takes about an hour and a half to prepare and cook using the NEFF CircoRoast® function. Serve with oregano potatoes and enjoy with five of your nearest and dearest.  Read the full roasted lemon chicken with oregano potatoes & lemon butter sauce recipe. Chermoula chicken and rice bowls  Full of spice and goodness, this chermoula chicken and rice bowl will leave you satisfied at lunch or dinner. A blend of North African spices are complimented by fresh vegetables, steamed rice, feta cheese and a dollop of yoghurt to complete this delicious dish, which can be whipped up in about an hour using the NEFF CircoRoasting® or FullStream functions. And the best part? It’s healthy too.   Read the full chermoula chicken and rice bowls 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.  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 workload.  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.

Place all of the ingredients for the spring onion rolls in a bowl of a stand mixer and knead together with a dough hook for 10 minutes. Add extra water if required to make a smooth soft dough. Put dough in a bowl in the oven, select Dough proving setting 1 and prove for 30 minutes. While the doughs is proving, make the filling. Place the spring onions, five spice, salt and oil in a small saucepan. Place saucepan over Induction level 9 or FlameSelect level 9 for 1 minute, mix well. Allow to cool. Marinate the chicken while proving the rolls. Place chicken, ginger, garlic, Ketjap Manis, oyster sauce and sesame oil in a metal baking dish (ensure that the tray it fits beside the rice tray). Stir to combine. When the dough has proved, dust the bench lightly with flour. Roll dough out to a rectangle approximately 20cm x 30 cm. Spread filling on the dough and sprinkle with extra spring onion, fold into three layers, lengthways. Cut strip into 12 even pieces. Take 2 of the pieces and stack together. Press a chopstick into the middle of the stack lengthways.  Stretch the stack to about 20cm long. Now, place the chopstick across the middle of the strip. Pinch the two ends together and twist using the chopstick. Remove the chopstick, place the roll ends side down on the large perforated tray, lined with baking paper Repeat with remaining dough to make 6 rolls. Cover with a damp tea towel and allow to rest for 10 minutes. Prepare all vegetables and have ready to be added to the chicken later. Place rice with 2 cups of water in the solid stainless steel tray. When spring onion rolls are ready, place the prepared rice in the oven, on the wire rack on shelf level 3 and select FullSteam 100°C. Set cooking time to 5 minutes. After 5 minutes, add the prepared chicken tray on shelf level 3 to the oven and continue cooking the rice and chicken for a further 2 minutes. When the cooking time ends, add the spring onion rolls to shelf level 2 and continue cooking for 5 minutes. Again when the cooking time ends, add the vegetables to the chicken tray and cook all of the foods for another 5 minutes. Remove all of the food from the oven and toss the chicken and vegetables with the cooking liquid.  Serve the rice, topped with the chicken and vegetables, and the spring onion rolls.

Preheat the oven Circo Roast 185°C. (This recipe can be cooked in a Microwave Combi Oven to save cooking time, check notes below). Drizzle the chicken with oil and coat with the Chermoula. Marinate for 1-2 hours if time permits. Place the chicken onto an oven shelf, over a universal tray. Insert the probe into the thickest part of the largest chicken fillet. Set the probe for 73°C and select medium Vario Steam. The chicken will take 25-30 minutes approx. Remove the probe, wrap the chicken and keep warm. Combine the rice and water in the small steaming dish. Steam on 100°C for 16 minutes. Cut the chicken fillets crossways into slices and place decoratively into the serving bowls with the rice, chickpeas, cabbage, cucumber, red onion and tomato combined with the mint. In a jar combine the vinegar, juice, oil, salt, pepper and sugar. Shake until combined then drizzle over the salad ingredients. Spoon the yoghurt over the chicken and sprinkle each bowl with feta. Serve immediately.

Preheat the oven on CircoRoast to 190°c & line the universal pan with baking paper. Place the chicken fillets on the tray and rub with the smoked paprika. Brush the chicken with olive oil and cook on shelf position 3 for 22 to 25 minutes or until the chicken is cooked. Change the oven function to Circo Therm® at 190°c While the chicken is cooking, heat a frying pan over a medium to high heat, Induction level 7. Place the corn cobs into the pan and allow to cook, turning regularly until the corn begins to blacken. Remove from the pan and cool before slicing the corn from the cob. Add the extra olive oil to the pan and fry the onion and garlic for 2 to 3 minutes. Add the spices & oregano & continue cooking for a further minute before adding the capsicum. Continue frying for 2 minutes. Stir in the chipotle in adobe and the tomatoes then reduce the heat to low, Induction level 3 and cook for 4 to 6 minutes or until slightly reduced & thickened. Stir in about two thirds of the black beans and reserve the remainder. Arrange the corn chips in an ovenproof dish, reserving some to serve with the Nachos.  Place the sliced chicken onto the corn chips and spoon the sauce over the top. Sprinkle with the cheese and bake for 12 to 14 minutes or until the cheese is melted and slightly golden.

Preheat the oven on CircoRoast at 180°c and line the universal tray with baking paper. Place the chicken breast side down onto a board. Using kitchen shears, cut closely down either side of the back bone then remove it. Turn the chicken over & press firmly on the breast bone to flatten the chicken then tuck in the wing tips. Place the chicken onto the prepared tray. Squeeze some of the lemon over the chicken, then tuck the wedges under the chicken with the onion, garlic and oregano. Brush the chicken with the olive oil & season well with salt & pepper. Cook on shelf position 3 for 50 to 60 minutes or until cooked. The juices should run clear when tested with a skewer. While the chicken is cooking, place the potatoes and the lemon halves into a large saucepan and cover with water. Bring to the boil over a high heat, Induction level 9 then reduce to a medium heat, Induction level 5 and boil gently for 12 to 14 minutes or until the potatoes are just tender. Drain the potatoes & toss with the juice from the lemon halves, olive oil and oregano leaves. Place onto a baking tray that has been lined with baking paper & season well with salt and pepper. When the chicken is cooked, change the oven function to Circotherm & increase the temperature to 200°c. Place the potatoes on shelf 3 and cook for 12 to 15minutes or until golden. While the potatoes are cooking, make the lemon sauce by placing the garlic, shallot, lemon juice and stock into a small saucepan. Bring to the boil over a high heat, induction level 9 then reduce to medium low heat, induction level 4 and boil gently to reduce by one third. Reduce the heat to low, Induction level 2, then, using a whisk, gradually incorporate the butter to form an emulsion. Drizzle the sauce over the chicken before serving.