Chicken - Breville TF40 Instructions For Use Manual

Chicken

Thai green chicken curry
1 tablespoon vegetable oil
1 brown onion, diced
1 teaspoon crushed garlic
1 teaspoon diced ginger
1
1 ⁄ tablespoons Thai green curry paste
2
800g chicken thighs diced
1 cup chicken stock
2 x 200g cans coconut cream
200g bamboo shoots
1 punnet cherry tomatoes
1
⁄ cup coriander leaves
3
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.
R16
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6
Roast chicken with thyme
and bacon
1
1 ⁄ kg chicken, cleaned
2
2 sprigs thyme
20g butter, softened
4 rashers bacon, rind removed and sliced
in half
1 tablespoon oil
3
⁄ cup chicken stock
4
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
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
1
⁄
2