Chicken In A Creamy Pesto Sauce With Baby Vegetables - Morphy Richards Intellisteam Bedienungsanleitung

FS470006MEE Rev2-Production.qxp_Morphy Richards Instruction Book 01/12/2020 15:16 Page 38
Start/Pause Button.
6 Meanwhile make the salsa: put all the ingredients into a small
serving bowl and mix well.
7 When ready to serve, fluff the couscous up with a fork, check the
seasoning and serve the meat with the juices poured over.
Garnish with a few sprigs of watercress and serve the salsa.
Poultry/Chicken Recipes
Tandoori Chicken with Zesty Cardamom Rice
Preparation time: 10 minutes plus marinating
Cooking time: 28 minutes
Serves: 2
Ingredients:
• 2 tbsp low fat natural yogurt
• 2 tbsp tandoori spice marinade
• 1½ tbsp fresh coriander leaves, chopped
• 2 x 150g skinless, boneless chicken breasts, cut into bite-sized
chunks
• A little salt and freshly ground black pepper
Rice:
• 150g basmati rice
• 200ml water
• 1 level tsp vegetable stock powder
• 1 strip pared lemon zest
• 4 green cardamom pods, lightly crushed
To Serve:
• Lemon wedges, chopped fresh coriander and lemon yogurt
dressing
Method:
1 Mix the yogurt, spice marinade and coriander in a
non-metallic bowl and stir in the chicken. Season with a little salt
and pepper, cover and refrigerate for at least 30 minutes.
2 Rinse the rice under cold running water and then place into the
Rice Tray. Add the water. Stir in the vegetable stock powder and
add the lemon zest and cardamom pods. Place the Rice Tray into
the Rear Container.
3 Place the chicken and marinade onto some tin foil, spread out
well and make a parcel. Remove the Dividing Wall from the Front
Container and put the parcel in. Cover both Containers with the
Lids.
4 Set time for rice using rice preset (40 mins) and then adjust to 25
minutes. Set time for the chicken using the poultry preset (28
minutes) using the Front Dual Heater Button and press the
Start/Pause Button.
5 When ready, discard the lemon zest, then serve garnished with
lemon wedges and fresh coriander. To serve, 2 tbsp natural yogurt
mixed with a little lemon juice to taste makes a simple dressing.
38
Chicken in a Creamy Pesto Sauce
with Baby Vegetables
Preparation time: 10 minutes
Cooking time: 24 minutes
Serves: 2
Ingredients:
• 2x 150g skinless and boneless chicken breasts
Vegetables:
• 350g miniature potatoes
• 180g pack sugar snap peas, trimmed fine beans and tender stem
broccoli
Sauce:
• 2 tbsp dry white wine
• 100ml whipping cream
• 1½ tbsp pesto
• A little salt and freshly ground black pepper
Method:
1 Put the chicken breasts side by side on foil and make a parcel.
Place in the Rear Container leaving room for a Small Pot.
2 Put the Dividing Wall into the Front Container and put the potatoes
in one side, the green vegetables in the other.
3 Mix the wine, cream and pesto in the Small Pot and season with a
little salt and pepper. Put the Small Pot in the Rear Container next
to the chicken. Cover both Containers with the Lids.
4 Set the time for the chicken and sauce using the poultry preset
(28 minutes) and adjust to 23 minutes. Set the time for the
potatoes using the root vegetable preset (28 minutes) and adjust
to 24 minutes. Set the time for the green vegetables using the leaf
and pod preset (16 minutes) and adjust to 12 minutes. Press the
Start/Pause Button.
5 When ready, stir the sauce, check the seasoning then serve
spooned over the chicken.