78
Ingredients
4 chicken portions approx.
1.2 kg (2
1
/
2
lb) in weight
5 ml (1 tsp) mixed herbs
salt and pepper
100 g (4 oz) streaky bacon
100 g (4 oz) button
mushrooms
1 clove garlic, crushed
450 g (1 lb) whole shallots
30 ml (2 tbsp) brandy
300 ml (
1
/
2
pt) red wine
300 ml (
1
/
2
pt) chicken stock
15 ml (1 tbsp) cornflour
Coq au vin Serves 4
Dish: large casserole with lid
Oven accessory: glass turntable + metal tray
1. Place all ingredients in casserole dish.
2. Cover and cook on Combination: CONVECTION 160°C +
WARM power for 1hr 10 mins. or until cooked through. Stir
halfway during cooking.
3. Remove skin from chicken pieces and skim off any excess
fat. Thicken using a little cornflour mixed with water. Serve
sprinkled with chopped parsley.
Ingredients
4 chicken breast fillets,
skinned
100 g (4 oz) creamed
coconut
45 ml (3 tbsp) lemon juice
30 ml (2 tbsp) soy sauce
30 ml (2 tbsp) vegetable oil
2 garlic cloves, crushed
5 ml (1 tsp) ground turmeric
5 ml (1 tsp) five-spice powder
5 ml (1 tsp) coriander seeds
5 ml (1 tsp) cumin seeds
90 ml (6 tbsp) peanut butter
large pinch of chilli powder
Chicken satay Serves 4-6
Dish: 8 wooden skewers
Oven accessory: glass turntable + metal tray + wire rack
1. Cut the chicken into small chunks and place in a bowl.
Place 50 g (2 oz) creamed coconut, 30 ml (2 tbsp) lemon
juice and 15 ml (1 tbsp) soy sauce into a blender or food
processor. Add the oil, garlic, turmeric, five spice, coriander
and cumin and blend until smooth.
2. Pour over the chicken. Cover and marinate in the fridge for
2-3 hours or overnight.
3. For the serving sauce: Pour 50 g (2 oz) of creamed coconut
into a large jug. Add the peanut butter, 15 ml (1tbsp) of the
lemon juice, 15ml (1tbsp) of the soy sauce, the chilli powder
and 80 ml water. Cook on HIGH power for 3-4 mins. or until
the sauce boils and thickens, stirring frequently. Turn into a
serving bowl.
4. Thread the chicken onto wooden skewers. Place on wire
rack on metal tray and cook on Combination: Convection
220°C + WARM power for 22 mins. or until cooked through,
turning occasionally. Serve hot with sauce for dipping.
