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Whole Roasted Chicken with
Herbed Stuffing Balls & Honey
Mustard Glazed Parsnips
PREP: 20 minutes | COOK: 60 minutes | MAKES: 4-6 servings
Ingredients
1/2 lemon
Small bunch rosemary
1.5kg whole chicken, giblets
removed
3 tablespoons vegetable oil,
divided
Sea salt and ground black
pepper, as desired
500g parsnips, quartered,
cut in 6 if large
1 1/2 tablespoons honey
1 tablespoon Dijon mustard
1 teaspoon garlic granules
8 stuffing balls (45g each)
Vegetable oil spray, as
necessary
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NINJA® FOODI® XL 2-DRAWER AIR FRYER
Double Stack Meals
Beginner Recipe
2 crisper plates
1 Stacked meal racks
Directions
1 Insert a crisper plate into the bottom of each
drawer.
2 Add lemon and rosemary into the cavity
of the chicken. Evenly coat chicken with 2
tablespoons oil, then season liberally with salt
and pepper. Place chicken into the ZONE 1
drawer. Insert drawer into ZONE 1.
3 In a large bowl, toss remaining oil with parsnips,
honey, mustard, garlic granules, salt and
pepper. Add parsnips into the ZONE 2 drawer,
then place the stacked meal rack on top.
4 In a medium bowl, add stuffing mix and any
additional ingredients the box instructions
call for, then prepare as instructed. Divide the
mixture into 8 equal balls. Place balls on the
rack in ZONE 2 and spray generously with oil.
Insert drawer into ZONE 2.
5 Select ZONE 1, then using the dial select AIR
FRY. Set temperature 170°C and set time to
60 minutes. Select ZONE 2, then using the dial
select ROAST. Set temperature to 165°C and
set time to 27 minutes. Select DOUBLE STACK
PRO, select SYNC and then press START/STOP
to begin cooking (Zone 2 will read HOLD until
it's time to start cooking).
6 When 7 minutes remain, remove both drawers.
Check chicken for doneness and cover with foil
to reduce extra browning (if desired). Shake
ZONE 2 drawer in a back-and-forth motion to
toss parsnips and flip stuffing balls. Reinsert
drawers into unit to continue cooking.
7 When cooking is complete, with an external
thermometer, ensure internal temperature of
chicken is 75°C. To remove racks, use tongs to
grab the centre of the rack, or with oven mitts,
lift with the handles on the side. Allow chicken
to rest for 5-10 minutes before carving and
serve with stuffing balls and glazed parsnips.
Ginger Sesame Tofu
with Vegetable Stir Fry
PREP: 20 minutes | MARINATE: 1 hour | COOK: 14 minutes
MAKES: 2-4 servings
Ingredients
3 tablespoons sesame oil,
divided
4 tablespoons low salt soy
sauce, divided
1 1/2 tablespoons rice vinegar
2 teaspoons sugar
2cm piece ginger, minced
1 garlic clove, peeled, minced
280g extra firm tofu, cut into
2-2 1/2 cm pieces
1 red bell pepper, seeded, cut
into 1cm pieces
1 small broccoli head (300g),
cut into 3cm small florets
130g frozen edamame beans
1/2 teaspoon five spice
Sea salt and ground black
pepper, as desired
1-2 sachets (250g each)
microwavable ready white rice,
prepared
Sesame seeds, for serving
Spring onions, sliced, for serving
Fresh coriander, for serving
TIP:
Swap tofu for chicken mini fillets
and cook as instructed. Be sure not to
keep marinade for serving.
Dual Zone Meal
Beginner Recipe
V
2 crisper plates
Directions
1 Insert a crisper plate in ZONE 1 drawer in the
bottom position. Insert the second crisper plate in
the elevated position of the ZONE 2 drawer.
2 In a small bowl, add 2 tablespoons sesame oil, 3
tablespoons soy sauce, rice vinegar, sugar, ginger
and garlic and mix until combined and sugar has
dissolved. Add tofu to the bowl. Cover bowl and
place in refrigerator for at least 1 hour to marinate.
3 After 1 hour, in a large bowl, add all vegetables,
remaining sesame oil, remaining soy sauce, five
spice and toss to evenly combine. Transfer to ZONE
1 drawer and insert into unit.
4 Place the tofu in ZONE 2 drawer, reserving marinade
for serving. Insert drawer into unit.
5 Select ZONE 1, then using the dial select AIR
FRY. Set temperature to 200°C and set time to 14
minutes. Select ZONE 2, then using the dial select
AIR FRY. Set temperature to 200°C and set time
to 12 minutes. Select SYNC and then press START/
STOP to begin cooking (Zone 2 will read HOLD
until it's time to start cooking).
6 When 5 minutes remain, remove both drawers, toss
tofu and vegetables. Reinsert drawers in unit to
continue cooking.
7 When cooking is complete, serve tofu with
vegetables, white rice and remaining marinade.
Garnish with sesame seeds, spring onions and
coriander.
ninjakitchen.eu
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