Search Results for 'Chicken'

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.    

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.

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. 

Rub the chicken with 2 tablespoons of olive oil and the garlic. Season well. Slice fillet length wise, half way to form a pocket. Insert cheese and fresh herbs. Wrap fillet with prosciutto to encase filling and tie with kitchen string if desired. This can be prepared earlier and left to marinate or freeze for later use. Place fillet onto greased universal tray. Layer vegetables around circumference of the chicken. Drizzle with the remaining olive oil and lemon juice and seasoning as desired. Insert MultiPoint Meat Probe into thickest part of chicken and place in oven on Shelf Level 3. Select oven function CircoRoasting® at 180°C with a medium level of steam. Plug Meat Probe into oven and select core temperature 75°C for the chicken. Allow the chicken to rest before slicing the chicken diagonally. While the chicken is resting the vegetables can stay on the tray. Simply return the vegetables on the universal tray to the oven for a further 5 minutes to crisp by turning the steam off and continuing on CircoRoast to achieve desired result. Serve with a sprinkle of fresh herbs.

Chicken Tenders To begin making your Coconut and Sesame Chicken Tenders, preheat the oven on CircoTherm at 200˚c with medium steam. Combine the breadcrumbs, coconut and sesame seeds in a medium bowl. Dip the chicken tenderloins in egg then toss in the crumb mixture pressing firmly to coat well. Place chicken onto the multipurpose pan that has been lined with baking paper. Brush chicken lightly with olive oil or melted coconut oil. Cook on shelf position 3 for 12 to 15 minutes or until chicken is cooked and golden. Serve with Mango Salsa. Mango Salsa Combine all ingredients in a medium bowl.

Mix all the dry ingredients together so they make a paste and then rub into the whole chicken. Select CircoRoast on 200˚C and set the MultiPoint MeatProbe to 75-80˚C. Insert the probe into the chicken from one breast across to the other and press start. Cut all vegetables into 1 inch squares then place into a bowl with the olive oil, rosemary, thyme, mustard, honey and smoked paprika.  Season with salt and pepper then mix.  Place on a universal tray with the baking sheet underneath then put in oven underneath the chicken for the last half of the cook. This will be approximately 35-45 minutes in for a 1.2kg chicken. Once the chicken is cooked remove from the oven and elevate the veg to level 4 and continue to cook for a further 20 minutes or until golden brown and soft.

In a pan heat the oil and add the cinnamon stick, bay leaves and cardamom pods. Let them sizzle for a few seconds then add the cumin seeds and then the garlic and ginger. Cook on low heat for a minute then add the onions. Cook these for 15 minutes until golden and then add the spices. Cook for a minute and take it off the heat. To this add the yoghurt and mix well. Place the chicken thighs on a baking tray and pour this yogurt mix on top. Make sure that all the chicken is properly coated in the mix. Cover with foil and bake on CircoTherm® 180°C for 20 min. Remove the foil then return the tray to the oven at CircoTherm® 190°C for 30 min or until the chicken is golden and cooked. Serve it hot with flatbreads, naan bread or some rice.