Search Results for 'Chicken'

Using a sharp knife remove the tip of your chicken wing and dispose of, then find the connecting joint of the wing and slice through it, repeat this for all wings. Line a baking tray with paper towel and place the wings on top then cover with extra paper towel. We want to remove any excess moisture from the skin of the chicken wings as this will impede on the wings crispiness while cooking. Transfer the wings skin side up onto the NEFF Air Fry tray and give them a light spray with cooking oil. Place the Air Fry tray into your oven on shelf level 3 and place the universal pan on shelf level 1 to catch the drips. Select the Air Fry function at 220°C and cook for 20 minutes. Meanwhile make your buffalo sauce by combining the hot sauce and butter together in a small saucepan. Cook the sauce on the cooktop on a low temperature, induction level 2 while constantly stirring for 5 minutes or until butter has completely melted. Turn off the cooktop and set the sauce aside for later. Make the blue cheese sauce by mixing all the ingredients together in a small bowl and set aside for later. Wash and cut your celery into batons to serve with your wings. Once the chicken has cooked allow to rest for 5 minutes before placing your wings into a large mixing bowl. Cover the wings with your buffalo sauce and toss until liberally coated. Serve the wings onto a large serving plate with a side of blue cheese sauce and celery batons.

Cut the chicken tenderloins in half width ways. Combine the soy sauce, miso paste and garlic in a bowl and mix well. Add the chicken pieces and stir to coat with the marinade. Cover and refrigerate for 2 hours or over night if possible. Cut the nori squares in half, then cut each half into strips approximately 10cm by 4cm. Preheat the oven on CircoRoasting to 200°C and line the universal tray with baking paper. Wrap a strip of nori around each piece of chicken and place onto the prepared tray, leaving some room in between each piece. Lightly spray the chicken with olive oil and sprinkle with sesame seeds. Cook on shelf position 4 for 13 to 14 minutes or until the chicken is cooked. Insert a skewer into each chicken piece and serve with Sriracha mayonnaise and pickled ginger.

Using a sharp knife, cut a few deep incisions into each drumette and place into a large bowl. Combine the marinade ingredients and pour over the drumettes and toss well to coat. Cover and refrigerate for 1 to 2 hours or overnight if possible.     Preheat the oven on CircoRoasting to 190°C and line the universal tray with baking paper.    Combine the ingredients for the coating mix in a medium bowl. Toss the drumettes in the mix to coat well then arrange on the prepared tray. Spray generously with canola spray.  Cook on shelf position 4 for 22 to 25 minutes or until chicken juices are clear when tested with a skewer.    Serve sprinkled with red chilli and spring onion. 

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.

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 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.