57
Serves 4 - 6
125g (5oz) green peppers, chunks
125g (5oz) red peppers, chunks
125g (5oz) yellow peppers, chunks
head of garlic, seperate cloves and peel
150g (5oz) onion, sliced
800g (1
3
/4lb) chicken fillets, cubed
400g (14oz) chopped tomatoes, canned
5ml (1 tsp) caster sugar
10ml (2 tsp) fresh basil, chopped
salt and pepper to taste
1 Place the peppers, garlic, onion and chicken into a 2.5
litre (approx. 4 pints) bowl and cook on 100% for 4
minutes.
2Add the remaining ingredients and mix well.
3 Place on the low rack, cook on DUAL - 1, 180°C,
30% for 45 minutes, stirring 3 - 4 times during
cooking.
Garnish with black olives and fresh basil.
GARLIC CHICKEN
Serves 4
4 chicken fillets (200g (7oz) each)
45ml (3 tbsp) clear honey
5ml (1 tsp) whole grain mustard
2.5ml (
1
/2 tsp) dried tarragon (see tip, page 61)
15ml (1 tbsp) tomato purée
150ml (
1
/4 pint) chicken stock
15ml (1 tbsp) cornfour
salt and pepper
1 Place the chicken breasts in a casserole dish.
2 Mix all remaining ingredients together and pour over
the chicken.
3 Cook on 70% for 22 minutes. Turnover and coat the
chicken with the sauce several times during cooking.
HONEYED CHICKEN
Serves 4
600g (1lb 6oz) chicken, cubed
225g (8oz) button mushrooms, sliced
225g (8oz) leeks, sliced
salt and pepper
50g (2oz) butter
SAUCE:
25g (1oz) butter
25g (1oz) plain flour
5ml (
1
/2 tsp) cayenne pepper
30ml (2 tbsp) English mustard powder
300ml (
1
/2 pint) milk
salt and pepper
250g (9oz) mascarpone cheese
1 Place the chicken, mushrooms, leeks, salt and pepper
into a 2.5 litre (approx. 4 pints) bowl with 50g butter
and cook on 100% for 8 minutes, stir twice.
2 Place 25g butter in a bowl and heat on 100% for 30
seconds until melted.
3 Stir in the flour, cayenne pepper and mustard.
4 Whisk in the milk and cook on 100% for 6 minutes, stir
every 2 minutes until thick and smooth. Season with
salt and pepper.
5 Mix the mascarpone cheese into the sauce and pour
the sauce over chicken mixture. Mix well.
5Place on the low rack and bake on DUAL - 1, 200°C,
50% for 20 minutes. Stir halfway through the cooking
time.
CHICKEN & MUSHROOM BAKE
RECIPES
Microwave Tip: Softening crystalised honey
Place 100g (4oz) honey in a bowl. Heat on 100% for 1 minute until runny.
Microwave Tip: Softening cream cheese
Place 225g (8oz) cream cheese on a plate. Heat on 30% for 1 minute until soft.
