Search Results for 'Chicken'

Peel & trim the carrots, sweet potato & pumpkin and chop into 2 to 3cm pieces.    Place into a large bowl with garlic and ginger then add the spices and olive oil and toss well to coat.    Preheat oven on CircoRoast to 190°c. Line the universal tray with baking paper and arrange the vegetables in a single layer on the tray. Season with salt and pepper.   Line a second tray with baking paper and place the chicken onto the tray. Rub the chicken with the extra spice and olive oil.     Place the vegetables on shelf 1 and the chicken on shelf 3 and cook for 28 to 30 minutes or until the chicken is cooked. Remove the chicken and allow to rest. Change the oven function to CircoTherm® and set the temperature to 190°C. Continue to cook the vegetables for a further 15 minutes or until tender.    Place the vegetables into a large saucepan with the stock and puree with a stick blender until smooth. Alternatively, use a blender or food processor to puree the vegetables. Cook the soup over a medium heat, Induction level 5 until hot.    Slice the chicken finely. Spoon the soup into serving bowls then top with the chicken, mint leaves & yoghurt. 

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. 

In a medium steam dish place your rice, dice the chicken breast into 2 cm cubes and add to the rice, fine dice your onion, crush your garlic, cut the chilli, zest your lemon and roughly chop your ham and add to the container, finally add your oil and water and place in your steam function on 100 degrees for 20 minutes. When timer goes off add the peas and cook for a further 5 minutes, when completed remove from the oven then add your butter and parmesan. Stir until everything is combined then serve.

Preheat oven on CircoTherm® to 190°C. In a bowl combine the chicken, pesto, cheese, pine nuts, spring onions and carrot. Season with salt and pepper, mix well. Divide into 6 equal portions. Cut each sheet of pastry in half to make 6 pieces. Spoon one portion of the filling along the long edge of each sheet of pastry. Glaze the opposite long edge of the pastry with a little beaten egg. Roll to enclose the chicken filling, to make 6 long rolls, ensure the seam of the pastry is underneath. Cut each roll into 4 pieces. Place the rolls onto 2 large greased trays. Glaze with a little extra egg and sprinkle Parmesan onto each. Bake the rolls for 25-30 minutes until golden. Serve hot with chutney for dipping.

Place the chicken into a snap lock bag with the combined marinade ingredients. Mix well and chill for 2 hours or overnight. Remove the chicken from the marinade (discard the marinade) and place the chicken onto the small perforated tray. Steam at 100°C for 12-14 minutes or until the chicken is cooked through. Allow the chicken to cool thoroughly then shred the chicken using 2 forks to pull the chicken into strands. Refrigerate until required. Place the salad ingredients into a bowl with the chicken and toss lightly to combine. In a jar, combine the dressing ingredients and shake well. Drizzle the dressing onto the salad and toss lightly. Spoon the salad evenly into the lettuce cups then sprinkle over the extra mint, coriander and sesame seeds. Serve immediately.

Set your oven to CircoRoasting at 180°C. In a small bowl, mix the Gewürzhaus BBQ Glaze Spice, extra virgin olive oil and lime juice.  Rub this mixture all over the butterflied chickens. Place the chickens skin side down onto a baking paper lined universal tray and put into the oven on level 3. Cook for 15 minutes then turn the chickens over to the skin side. Continue to cook for approximately a further 30 minutes or until a skewer inserted into the thigh of the chicken shows the juices running clear. If using a meat probe, cook until the internal temperature of the chicken reaches 75°C. While the chickens are cooking, combine all the salsa ingredients and set aside. Once the chicken is cooked, remove from the oven and allow to rest for 5 minutes covered with foil. Chop each chicken into quarters, place two quarters on each serving plate and top with a large spoonful of mango salsa.  Finish with another squeeze of lime juice, a drizzle of extra virgin olive oil and a sprinkle of salt flakes if desired.

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.  

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.