Breville TF40 Instructions For Use Manual page 32

Oriental chicken
1
1 ⁄ kg chicken
2
1
⁄ cup teriyaki sauce
3
2 tablespoons honey
2 tablespoons green ginger wine
1 tablespoon garlic, crushed
3
⁄ teaspoon freshly minced ginger
4
2 shallots, thinly sliced
1
⁄ teaspoon five spice powder
4
1
⁄ teaspoon sesame oil
2
1 tablespoon cornflour
1
1 ⁄ cup chicken stock
4
1. Thoroughly clean and dry chicken.
2. Place in a plastic freezer bag or large bowl.
3. Combine teriyaki sauce, honey, wine, garlic,
ginger, shallots, spices and oil.
4. Pour over chicken. Seal bag or cover bowl with
cling wrap. Marinate for several hours or overnight.
Turn when possible.
5. Remove chicken, reserving marinade.
6. Cook chicken in preheated Avance Cookware on
setting 14 until browned on all sides.
7. Reduce heat to setting 6-8. Cover and cook for
1 hour. Baste regularly with reserved marinade.
Remove and keep warm.
8. Blend cornflour and stock together. Add to pan
juices. Bring to the boil. Reduce to a fast simmer
until sauce has thickened.
Serve chicken with sauce and rice, salad or
roasted vegetables.
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4-6
Saffron chicken pilaff
1 tablespoon light olive oil
1 tablespoon butter
500g chicken breast fillet, sliced into strips
2 cups long grain white rice
1
⁄ teaspoon powdered saffron
2
3 whole cloves garlic
1
⁄ teaspoon ground cardamom
2
1 teaspoon ground cumin
1
⁄ teaspoon garam marsala
2
1 cinnamon stick, broken
2 cardamom pods, lightly crushed
3 cups chicken stock
1
⁄ cup sultanas
2
100g smoked almonds
1. Heat oil in Avance Cookware on setting 12.
Fry chicken for 2-3 minutes and remove.
2. Heat butter on setting 10. Add rice and stir well.
Add spices, garlic and stock.
3. Cover and bring to the boil using setting 12, then
reduce to a fast simmer. Simmer for approximately
20 minutes.
4. Add chicken, sultanas and smoked almonds,
stir through rice. Heat through on setting 8
before serving.
Serve with a tomato salad.
4
R17