Magimix MULTIFUNCTION STEAMER - Manual (Page 40)

38
Preparation: 20 min
Cooking: 1 hour 20 min at 100° Serves 4
1 chicken weighing 1.3 kg
4 tbsp chopped parsley
4 tbsp fresh chopped
coriander
4 sprigs thyme
50 g butter
1 tbsp turmeric (or 1 tbsp
ground ginger + small pinch
saffron)
1 tsp cumin
1 tsp paprika
1½ tsp salt
½ tsp freshly-milled
black pepper
Combine the parsley, coriander, spices, salt and
pepper in a bowl. Rub the chicken skin with this
mixture and put the remainder in the cavity.
Pour a litre of water into the water tank. Place 2
sprigs of thyme in one of the steamer baskets, add
the chicken (you can wrap it in muslin), then place
the remaining 2 sprigs of thyme on top. Remove the
base from the top steamer basket, put the lid on and
cook for 1 hour 20 min., regularly checking the
water level.
Remove the chicken.
Serve hot with ratatouille or puréed courgettes.
You can brown the cooked chicken for 10 min in
the oven (grill function).
Herb-steamed chicken
Meat
Preparation: 15 min
Cooking: 30-35 min at 100° Serves 4
4 chicken escalopes
8 carrots
8 artichoke bottoms
400 g frozen green beans
4 tomatoes
Sauce
3 tsp garlic purée
1 egg yolk
150 ml olive oil
1 generous pinch saffron
1 pinch chilli pepper
1 tbsp lemon juice
Salt & pepper
(or 250 ml ready made
mayonnaise flavoured with
saffron and chilli)
Pour a litre of water into the water tank. Wash and
peel the carrots and cut lengthways into quarters.
Place the chicken escalopes in one of the baskets
and divide the vegetables between the 2 baskets.
Cover and cook for 30-35 min. Allow to drain.
To make the sauce, stir the garlic purée into the egg
yolk and gradually add the olive oil in a thin
trickle, whisking continuously. Add the chilli pepper
and saffron and finish off with the lemon juice.
Wash the tomatoes and cut into quarters. Serve
the hot chicken and vegetables in a large dish
surrounded by the tomatoes. Serve the aoili sauce
separately.
Chicken aioli