Specifications

24
CHICKEN AND MACARONI BAKE Serves 4-6
No. 15 chicken
20 g butter, melted
2 cups macaroni
1
/4 cup plain flour
300 mL sour cream
1 cup chicken stock
1. Brush chicken with butter melted for 20 seconds on HIGH. Place on a
roasting rack. Cook for 30-32 minutes on MEDIUM HIGH, turning halfway
through cooking. Cool.
2. Place macaroni in a large bowl. Cover with 4 cups hot water. Cook for 20-22
minutes on HIGH or until pasta is tender. Drain.
3. Remove flesh from chicken.
4. Mix together plain flour, sour cream and chicken stock.
5. Combine chicken, macaroni, sauce and cheese. Place in a large short sided
casserole dish and cook for 12-14 minutes on MEDIUM HIGH.
6. Sprinkle with parsley.
7. Serve immediately with a tossed salad.
100 g vintage chedder cheese
100 g mozzarella cheese
100 g romano cheese
1 tablespoon chopped parsley
APRICOT CHICKEN Serves 4
1000 g chicken breast fillets, cubed
2 packets French onion soup
2 tablespoons plain flour
500 mL apricot nectar
400 g dried apricot, halves
1. Toss chicken in combined French onion soup and plain flour.
2. Place in a 3-litre casserole dish and cover with a glass lid.
3. Cook chicken for 13-15 minutes on MEDIUM HIGH. Stir.
4. Add apricot nectar and apricots.
5. Cook, covered, for 13-15 minutes on MEDIUM HIGH.
6. Stir and stand, covered 5 minutes before serving.
7. Serve hot with pasta.
1
/2 teaspoon freshly grated ginger
2 tablespoons oil
8 large chicken legs
sesame seeds
HONEY CHICKEN LEGS Serves 4
250 mL soy sauce
4 tablespoons honey
1 tablespoon lemon juice
1 clove garlic, crushed
1. Combine soy sauce, honey, lemon juice, garlic, ginger and oil in a small
bowl. Pour over chicken and marinate for 2-3 hours.
2. Sprinkle with sesame seeds.
3. Arrange chicken legs on a roasting rack. Cook for 16-18 minutes on MEDI-
UM HIGH, turning over halfway through cooking.
CHICKEN CACCIATORE Serves 6
6 chicken thighs
1
/4 cup flour
1 tablespoon Season All salt
1 onion, sliced
30 g butter
1 clove garlic, crushed
2 tablespoons tomato paste
440 g can peeled tomatoes
2 chicken stock cubes
1
/2 cup white wine
1 green capsicum, thinly sliced
6 black olives, sliced
1. Place chicken, flour and Season All salt into a freezer bag. Toss until
chicken is coated.
2. Combine chicken thighs, any flour remaining in bag, onion, butter, garlic,
tomato paste, juice from tomatoes, stock cubes and white wine in a 3-litre
casserole dish.
3. Cover and cook for 22-26 minutes on MEDIUM HIGH. Stir 2-3 times during
cooking.
4. Add capsicum and chopped tomatoes. Cover and cook a further 10-12
minutes on MEDIUM HIGH.
5. Garnish with black olives.