CHICKEN PENNE SALAD
Serves 4-6
1kg whole chicken (approximately) ½ yellow capsicum chopped
20g butter 1 stick celery chopped
200g creamy feta cheese, chopped 2 cups penne pasta
1 cup chicken stock 4 cups hot tap water
½ red capsicum chopped 1 tablespoon fresh chives
1. Brush chicken with butter melted for 20 seconds on HIGH (100%).
2. Cook chicken in a microwave safe dish for 30 minutes on MEDIUM HIGH
(80%), turning
over halfway through cooking.
3. Cool and then remove chicken flesh from the bone.
4. Cook pasta in a large bowl with the water for 15 minutes on MEDIUM HIGH
(80%). Stand for 5 minutes, then stir and strain. Set aside.
5. To melt the feta, place feta and chicken stock in a medium microwave safe
bowl and cook on MEDIUM HIGH (80%) for 5 minutes. Mix well.
6. Combine all other ingredients and mix wel
l with chicken pasta and sauce.
CHICKEN SKEWERS IN
FAMOUS PEANUT SAUCE
Serves 4
½ cup smooth peanut butter ¼ cup water extra
2 tablespoons soy sauce 700g chicken breast fillets
1½ teaspoons water (diced 1cm thick)
½ teaspoon sugar Coriander, chopped (to garnish)
1 clove garlic crushed 8 wooden skewers
2 drops Tabasco sauce
1. In a small bowl, combine the peanut butter, soy sauce and water. Stir well. Add
sugar, garlic and Tabasco then gradually stir in extra wa
ter. Add in diced chicken
and mix to coat the chicken in the sauce. Refrigerate for at least 30 minutes to
allow the flavours to develop
2. Reserve 2 tablespoons of the sauce in a separate dish and set aside.
3. Thread the chicken onto 8 wooden skewers and arrange them onto a microwave
safe plate. Cook for 14 minutes on MEDIUM HIGH (80%), turning over halfway
4. Garnish with the coriander and ser
ve with the reserved peanut sauce.
CHICKEN CACCIATORE
Serves 4-6
6 chicken thigh fillets 400g can chopped tomatoes
¼ cup plain flour 2 chicken stock cubes
Pinch salt and pepper ½ cup white wine
1 onion, sliced Sprig fresh rosemary
30g butter 1 green capsicum, thinly sliced
1 clove garlic, crushed 8 black olives, pitted and sliced
2 tablespoons tomato paste
1. In a plastic bag, combine the chicken, flour, salt and pepper and seal the bag
closed.
Shake until the chicken is coated.
2. In a 3 litre microwave safe casserole dish, combine the chicken, any flour
remaining in the bag, the onion, butter, garlic, tomato paste, tomatoes, the stock
cubes and the wine. Cover and cook for 22 minutes on MEDIUM HIGH (80%),
stirring 2-3 times during cooking.
3. Add the capsicum and rosemary to the chicken dish. Cover and cook for 12
minutes on MEDIUM HIG
H (80%).
4. Garnish with the olives and serve with fresh bread or rice.
HONEY CHICKEN LEGS
Serves 4
250ml soy sauce ½ teaspoon freshly grated ginger
4 tablespoons honey 2 tablespoons oil
1 tablespoon lemon juice 8 large chicken drumsticks
1 clove garlic crushed Sesame seeds
1. To make the marinade, combine soy sauce, honey, lemon juice, garlic, ginger and
oil in a small bowl.
2. Arrange chicken drumsticks in a microwave safe glass dish and pour over
marinade. Leave to stand in the refrige
rator for 2-3 hours.
3. Drain most of the liquid out of the dish, leaving a small amount to coat the bottom
of the dish.
4. Sprinkle the chicken with sesame seeds and cook for 27 minutes on MEDIUM
HIGH (80%) turning halfway through cooking time.
5. Allow to stand for 5 minutes.
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