Ingredients
marinade
- 4 cloves garlic, peeled
- 3 sprigs Thyme, leaves only
- 3 cm ginger, peeled
- 3 cm tumeric, peeled
- 3 level tablespoons honey,cinnamon and orange powder, YIAH
- 3 level tablespoons soy sauce, gluten free
- 3 level tablespoons tangelo pommegranite evoo, YIAH
- 3 level tablespoon Sweet red wine
- 2 teaspoons rosemary and pineaple salt, YIAH
- 3 level tablespoon marsala wine
- 3 level tablespoon honey
- 3 sprigs shallots, roughly cut
jus
- 300 grams stock in bowl, from cooking chicken
- 20 grams Butter
- 3 level tablespoons Corn Flour, gluten free
chicken
- 1 Whole chicken, butterfilied
- 1000 grams water
- 1 level teaspoons grinded saffron salt, YIAH
- 1 level teaspoon grinded chai shiraz four smoked peppercorn, YIAH
vegetables
- 3 large carrots, peeled and sliced into ribbons with peeler
- 2 bunches asparagus, woody end trimmed off
Accessories you need
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Varoma
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Place all marinade ingredients into TM bowl and mix 10seconds/speed 9.
2. Butterfly the chicken by cutting along the backbone with kitchen scissors or a sharp knife then flatten out.
3. Place chicken and marinade into a container or large ziplock bag and massage marinade into the chicken.
4. Place sealed chicken into fridge for 2 hours or over night. Wash TM bowl ready for next step.
5. Place 1000g water into TM bowl and place lid on.
6. Place Chicken into varoma dish and place into position ontop of TM bowl.
7. Cook for 50min/Varoma/speed 2.
8. Make sure chicken is cooked. Baste with marinade and season with freshly ground chai four smoked peppercon and safron salt. Finish off under the grill or in the oven 200 degrees until browned, about 5/10 min.
9. Retain juices from cooking chicken.
10. While chicken is browning place into TM bowl leftover marinade, 300 grams of juices from cooking chicken, butter and cornflour and cook Jus to thicken for 15min/100g/speed 2.
11. Prepare vegetables and place in top tray of varoma and place varoma into place with lid on when 5 min is remaining on timer.
12. Serve chicken and vegetables with Jus and enjoy.
Marinade
Cooking chicken
Jus and vegetables
Tip
This is a succulent and tender Chicken dish that cooks quickly and is easy to prepare.
If you don't have YIAH products you can substitute honey cinnamon and orange powder with 60ml orange juice and a pinch of cinnamon and the tangelo pommegranite evoo with any other evoo.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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