Panasonic NN-CD989S Cookbook page 22

DIRECTIONS FOR BROILING CHICKEN
Place the Oven Rack on the Ceramic Tray.
Preheat the oven on BROIL.
Brush chicken with butter, margarine, oil or sauce
before and during broiling. Basting helps prevent
chicken from drying out.
Place the chicken skin-side down on the broiler pan.
Place the broiler pan on the Oven Rack on the
Ceramic Tray.
Chicken
1 1
Pieces [1 ⁄ - 2 ⁄ lb (750 g - 1.1 kg)]
2 4
Breasts (1), split [ 3 ⁄
4
Drumsticks (4) [ 3 ⁄ - 1
4
1
Thighs (6) [1 - 1 ⁄ lb (500 - 625 g)]
4
Cornish Hens, Split
1 Hen [1 - 1 1 ⁄ lb (500 - 625 g)]
4
CHICKEN CACCIATORE
2 -
2 1 ⁄ lb chicken píeces
2
1 can of tomato sauce
(16 oz)
5 mushrooms, sliced
1 medium onion, chopped
1 green pepper, cut into
strips
1 clove garlic, minced
1 tbsp sugar, optional
1 tsp oregano
1 ⁄ tsp pepper
4
Arrange chicken in an oblong dish with meatier
portions towards edge of dish. Combine remaining
ingredients and spoon over chicken.
To Cook by Sensor Cooking: Cover, place on
Ceramic Tray. Press Sensor Cook Button nine times,
then Start.
To Microwave: Cook, covered with plastic wrap or a
lid, at P6 18 - 20 minutes, or until chicken is tender.
Halfway through cooking, rearrange chicken.
To Complete: Let stand, covered, 5 minutes. Serve,
if desired, with spaghetti.
Makes: 4 servings
Chicken Broiling Chart
Item
- 1 1 ⁄ lb (375 - 625 g)]
4
1 ⁄ lb (375 - 625 g)]
4
A
1.25 kg
(480 g)
15 ml
Broil according to the recommended time in the
chart below.
Halfway through the cooking time, turn chicken
skin-side up.
Season after broiling.
To test for doneness, cut into poultry. Poultry should
be white in color, and juices should be clear.
Approximate Cooking Time (in minutes)
CHICKEN COUSCOUS
1 - 2 lb
1 tsp
1
1 ⁄ tsp
2
1
5 ⁄ tsp
4
1 1 ⁄ tsp
4
1 1 ⁄ tsp
4
1 ⁄ tsp
4
1 1
1 tbsp
5 ml 2
1 ml 1
1 cup
1 1 ⁄ cups
2
1 cup
To Cook by Sensor Cooking: Combine all
ingredients, except last two in a 3-quart (3 L)
casserole dish. Cover and press Sensor Cook
Button nine times, then Start.
To Microwave: Coat chicken with Kitchen Bouquet
or soy sauce to produce a pleasing color. Place in a
3-quart (3 L) casserole with meatier portions near
edge of dish. Sprinkle with spices and garlic. Cover
with wax paper and cook at P7 5 minutes. Rearrange
chicken. Add lemon juice and vegetables and baste
with drippings. Cover and cook at P7 25 - 30
minutes, or until vegetables are tender and chicken
loosens from bone and is no longer pink.
To Complete: Serve over couscous. In a 4-cup
(1 L) bowl, bring chicken stock to boil, at P7
2 - 3 minutes. Stir in couscous. Let stand, 5 minutes.
Makes: 4 servings
* Drippings from chicken may be used as part of
stock.
- 21 -
35 - 38
38 - 42
34 - 38
33 - 36
36 - 38
A
chicken pieces
Kitchen Bouquet or
light soy sauce
coriander
cumin
cardamon
salt
pepper
clove garlic, minced
lemon juice
carrots, julienne cut
onion, sliced
rutabagas, thinly sliced
chicken stock*
couscous
POULTRY
1 kg
5 ml
2 ml
1 ml
1 ml
1 ml
1 ml
1
15 ml
2
1
250 ml
375 ml
250 ml