Sharp Carousel R-2V58 Operation Manual And Cooking Manual page 19

POULTRY
CHICKENINAPOT
2 rashers bacon, finely chopped
1 green capsicum, diced
1 onion, finely chopped
425 g can peeled tomatoes
1 tablespoon tomato paste
2 chicken stock cubes
1 tablespoon soy sauce
salt and pepper
100 g mushrooms, sliced
4 chicken thighs
No. 15 chicken
l/4
cup plain flour
60 g butter, melted
1 leek, finely chopped
2 rashers bacon, chopped
1 l/2 cups breadcrumbs
1 egg yolk (beaten)
salt and pepper
20 g butter, melted, extra
1. Toss chicken thighs in flour.
2. Add chicken and all other ingredients (except mushrooms) to a large
casserole dish.
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3:
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3. Cover and cook for 30 minutes on 70%. Stir at 10 minutes intervals.
4. Add mushrooms. Cook uncovered for a further 5-7 minutes on 70%.
Serves 2-4
6.
7.
Combine butter, leek and bacon in a bowl. Cook for l-2 minutes on HIGH.
Stir in bread, egg yolk and seasonings. Mix well.
Fill cavity of chicken with stuffing and secure with a toothpick.
Brush chicken with extra melted butter.
Place chicken on a rack, breast-side down, cook for 18-22 minutes on
70%.
Turn over, cook a further 18-22 minutes on 70%.
Stand covered with aluminium foil for 10 minutes before serving.
Serves 4
CHICKENANDMACARONIBAKE
APRICOT'CHICKEN
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No. 15 chicken
20 g butter, melted
2 cups macaroni
l/4 cup plain flour
300 mL sour cream
250 mL chicken stock
1 cup grated cheese
1 tablespoon chopped parsley
Melt butter for 20 seconds on 100%. Brush over Chicken.
Place on a roasting rack. Cook for 35-37 minutes on 70%, turning
halfway through cooking.
Allow chicken to cool.
Place macaroni in a lame bowl. Cover with hot water. Cook for 15-20
minutes on 100% or un-til pasta is tender. Drain.
Remove flesh from chicken.
Mix together plain flour, sour cream and chicken stock.
Combine chicken, macaroni and sauce mixture. Sprinkle witt
and cook for 15-18 minutes on 70%.
Sprinkle with parsley.
Serve immediately with a tossed salad.
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1
cheese
Serves 4
CHICKENWITHBACON
ANDLEEKSEASONING
4 chicken thighs
1 packet French onion soup
1 tablespoon plain flour
250 mL apricot nectar
825g can apricot halves, drained
1. Place in a large casserole dish.
2. Toss chicken in combined French onion soup and plain flour.
3. Cook chicken for 15 minutes on 70%.
4. Pour over apricot nectar and apricots.
5. Cook, covered, for 15-20 minutes on 70%.
6. Serve hot with pasta.
Serves 4