R17
R16
Oriental chicken
1
1
⁄
2
kg chicken
1
⁄
3
cup teriyaki sauce
2 tablespoons honey
2 tablespoons green ginger wine
1 tablespoon garlic, crushed
3
⁄
4
teaspoon freshly minced ginger
2 shallots, thinly sliced
1
⁄
4
teaspoon five spice powder
1
⁄
2
teaspoon sesame oil
1 tablespoon cornflour
1
1
⁄
4
cup chicken stock
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 corn flour 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.
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
⁄
2
teaspoon powdered saffron
3 whole cloves garlic
1
⁄
2
teaspoon ground cardamom
1 teaspoon ground cumin
1
⁄
2
teaspoon garam marsala
1 cinnamon stick, broken
2 cardamom pods, lightly crushed
3 cups chicken stock
1
⁄
2
cup sultanas
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
4-6
Chicken
Thai green chicken curry
1 tablespoon vegetable oil
1 brown onion, diced
1 teaspoon crushed garlic
1 teaspoon diced ginger
1
1
⁄
2
tablespoons Thai green curry paste
800g chicken thighs diced
1 cup chicken stock
2 x 200g cans coconut cream
200g bamboo shoots
1 punnet cherry tomatoes
1
⁄
3
cup coriander leaves
1. Heat the Avance Cookware on setting 12, add the
oil and onion cook until the onion is translucent.
2. Add the garlic, ginger and curry paste, cook until
the oil separates from the curry paste.
3. Add the chicken and toss in the paste mix, add
the stock and half the coconut cream. Bring the
curry to the boil then reduce the heat to
setting 6-8.
4. Simmer the curry with the lid on for 20 minutes,
or until the chicken is cooked, add the remaining
ingredients and simmer for 5 minutes.
Serve with steamed jasmine rice.
Roast chicken with thyme
and bacon
1
1
⁄
2
kg chicken, cleaned
2 sprigs thyme
20g butter, softened
4 rashers bacon, rind removed and sliced
in half
1 tablespoon oil
3
⁄
4
cup chicken stock
2 teaspoons extra thyme
1. Place thyme sprigs and butter in cavity of
prepared chicken.
2. Lay bacon over chicken breasts, diagonally.
Secure with toothpicks if needed. Tie chicken
legs together.
3. Place chicken into a preheated Avance Cookware
on setting 14. Brush with oil. Cover and cook for
15 minutes. Reduce heat to setting 6-8 for 1
1
⁄
2
hours, basting regularly with stock.
4. Allow to stand for 15 minutes before carving.
5. Add extra thyme to pan juices and pour over
chicken to serve.
Serve with baked new potatoes.
4
6
