Chicken Fricassee

Serves: 4

Ingredients:

1 large cooked chicken
2 ounces (60 g) butter
3 tablespoons flour
2 cups chicken stock
1 egg yolk
1/4 cup cream
1/4 teaspoon nutmeg
13 ounce (400 g) can artichoke hearts, halved
4 slices processed cheese
Chopped parsley

Microwave Method:

1. Remove meat from chicken and chop into cubes.
2. Melt butter for 40 seconds on HIGH in a jug. Stir in flour; cook a further 40 seconds.
3. Gradually stir in chicken stock. Cook for 5-6 minutes on HIGH, stirring halfway through cooking.
4. Stir in chopped chicken, egg yolk, cream, nutmeg and artichokes.
5. Pour into a 1 1/2 quart (litre) casserole dish. Cover and cook for 4 minutes on MEDIUM HIGH. Stir well.
6. Lay cheese slices across middle of dish. Cook a further 1-2 minutes on HIGH.
7. Sprinkle with parsley.

Cooking Tip - Keeping Rice Hot

Cooked rice will keep hot in a covered casserole for up to 30 minutes. Take advantage of this time to prepare the rest of the meal.

Chicken Satay Drumsticks

Serves: 4

Ingredients:

8 chicken drumsticks
1/2 cup crunchy peanut butter
1/4 cup plain yogurt
1 tablespoon sweet fruit chutney
1 tablespoon lemon juice
2 teaspoons soy sauce
2 teaspoons dry sherry
1 small red chili, finely chopped (optional)
3 spring onions (shallots), chopped
1/4 teaspoon cumin
1/4 teaspoon curry powder
1 teaspoon grated fresh ginger
1/3 cup coconut cream
1/2 cup all-purpose (plain) flour
8 pappadams

Microwave Method:

1. Combine peanut butter, yogurt, chutney, lemon juice, soy sauce, sherry, chili, spring onions, cumin, curry powder, ginger and coconut cream in a bowl. Mix well.
2. Toss drumsticks in flour and then coat in satay sauce. Marinate for 1-2 hours.
3. Place pappadams on turntable. Cook for 1- 1 1/2 minutes on HIGH. Allow to cool, then crumble.
4. Coat drumsticks with pappadams.
5. Arrange drumsticks on a roasting rack. Cook for 16-18 minutes on MEDIUM HIGH.

Convection Microwave Method:

1. Combine peanut butter, yogurt, chutney, lemon juice, soy sauce, sherry, chili, spring onions, cumin, curry powder, ginger and coconut cream in a bowl. Mix well.
2. Toss drumsticks in flour and then coat in satay sauce. Marinate for 1-2 hours.
3. Place pappadams on turntable. Cook for 1- 1 1/2 minutes on HIGH. Allow to cool, then crumble.
4. Preheat oven to 400 degrees F (200 degrees C).
5. Coat drumsticks with pappadams.
6. Place on Low Rack and cook for 17-19 minutes on HIGH MIX/ROAST.

Chinese Chicken Wings

Serves: 6

Ingredients:

12 chicken wings
2 tablespoons oil
1/3 cup soy sauce
2 tablespoons honey
2 tablespoons dry sherry
1 clove garlic, crushed
2 teaspoons hoi sin sauce
1/2 teaspoon grated ginger
Sesame seeds

Microwave Method:

1. Mix oil, soy sauce, honey, dry sherry, garlic, hoi sin sauce and ginger together.
2. Pour over chicken wings. Allow to marinate overnight.
3. Sprinkle chicken wings with sesame seeds.
4. Place on a microwave roasting rack, cook for 16-18 minutes on MEDIUM HIGH, turn over halfway through cooking.

Convection Microwave Method:

1. Mix oil, soy sauce, honey, dry sherry, garlic, hoi sin sauce and ginger together.
2. Pour over chicken wings. Allow to marinate overnight.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Sprinkle chicken wings with sesame seeds.
5. Place on Low Rack, cook for 14-18 minutes on HIGH MIX/ROAST.

Cooking Tip - Browning Chicken

Chicken is very low in fat content and will not brown naturally during cooking in the microwave oven. Use a baste to add color and flavor.

Browning Bastes to Brush Over Chicken:

• Lemon and honey.
• Melted butter and a sprinkle of paprika.
• 2 tablespoons soy sauce, 2 tablespoons sherry and 1 teaspoon finely grated fresh ginger.
• 2 tablespoons tomato sauce and 1 tablespoon soy sauce.

Tandoori Chicken

Serves: 4-6

Ingredients:

2 fresh red chilies, seeded
1 onion
2 cloves garlic, crushed
2 teaspoons crushed ginger
2 tablespoons lemon juice
2 teaspoons ground cumin
1/2 teaspoon black pepper
3 teaspoons ground coriander
2 whole cloves
1/4 teaspoon cinnamon
1 bay leaf
1/2 teaspoon turmeric
1/2 teaspoon nutmeg
2 teaspoons paprika
6 chicken thighs, skin removed
1 tablespoon vinegar
6 1/2 ounces (200 g) low-fat yogurt

Microwave Method:

1. Puree chilies, onion, garlic, ginger and lemon juice until smooth.
2. Mix cumin, pepper, coriander, cloves, cinnamon, bay leaf, turmeric, nutmeg and paprika in a small bowl.
3. Heat for 2-3 minutes on HIGH. Remove bay leaf and cloves.
4. Combine chili mixture and spices together. Spread over chicken.
5. Sprinkle with vinegar and pour over yogurt. Cover and marinate overnight, stirring occasionally.
6. Place on a roasting rack, cook for 20-25 minutes on MEDIUM HIGH. Allow to stand, covered with foil, for 10 minutes before serving.
7. Serve with boiled rice.

Convection Microwave Method:

1. Puree chilies, onion, garlic, ginger and lemon juice until smooth.
2. Mix cumin, pepper, coriander, cloves, cinnamon, bay leaf, turmeric, nutmeg and paprika in a small bowl.
3. Heat for 2-3 minutes on HIGH. Remove bay leaf and cloves.
4. Combine chili mixture and spices together. Spread over chicken.
5. Sprinkle with vinegar and pour over yogurt. Cover and marinate overnight, stirring occasionally.
6. Preheat oven to 400 degrees F (200 degrees C).
7. Place on Low Rack, cook for 20-25 minutes on HIGH MIX/ROAST. Baste with remaining marinade during cooking.
8. Serve with boiled rice.