Ingredients
Varoma Herb & Mustard Chicken
- 1 Whole chicken, About 2kg
- 1.5 litre water
- 2 cloves garlic
- 2 sprig rosemary, Stems removed
- 2 sprigs Thyme, Stems Removed
- 3 sprigs sage leaves
- 3 sprigs parsley
- 1/2 --- Juice Whole Lemon
- 1 tsp vegetable stock concentrate
- 1 tbsp black mustard seeds
- 1 tbsp Dijon mustard
- 1 to taste pepper
- 3 tbsp tapioca flour, Can use corn flour
- 1 dash Worsteshire sauce
- bunch Mixed green vegetables ie celery, asparagus, zuchini brocolini
Accessories you need
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Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Put the garlic and herbs into TM bowl and chop on speed 7 for 15 seconds, scrape down sides of bowl and repeat if necessary (it should look like a green paste.) Add mustard seeds, dijon mustard, lemon and stock concentrate, mix together speed 3 for around 10-15 seconds until combined. Assemble the varoma with the deep dish only, leave the flat dish aside for later, place the whole chicken in the varoma. Coat the chicken with the mixture from the TM bowl using a pastry brush, make sure all areas of the chook are covered in the paste, including underneath. Without rinsing the bowl, fill it with the 1.5 litres of water and sit varoma on top. Set time to 60 minutes, temp varoma, speed , put a tea towel over varoma to keep the steam in.
While chook is steaming, prepare your greens and set aside. With 10 minutes to go, prepare a baking tray with baking paper and pre-heat oven to 180°c
While chicken is in the oven, arrange the broccoli florets in the deep part of varoma, and flat greens on top. Steam for around 10 minutes using liquid still in TM bowl. When greens are finished, set aside in thermo server, or just in the varoma tray without opening to keep warm.
Place lid back on the TM bowl with the liquid from steaming still inside, add the tapioca (or corn) flour, along with the Worcestershire sauce. Set time for 3 minutes, temp. 80°, speed 3.5. While sauce is cooking, remove chicken, allow to rest for 5 minutes. Cut into pieces and serve with greens and herb, mustard sauce!
Prepare the Chicken
While Chicken is steaming
Crisp up chicken & cook greens
Prepare Sauce
Tip
You can add white wine in the steaming water for a more pungent flavour
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.
Comments
Put chicken in varoma boob side down. Place baking paper in baking dish on top of chicken then "flip" so back of chicken is facing upwards in oven. Chicken will hold together as you are not actually lifting it out
Thank you for sharing, absolutely delicious
Wonderful meal! full of great flavours.... we all loved it from 1 year old to dad.
Made this last night. Thoroughly enjoyable
Delicious meal but I found I had to adjust a few things. I needed to cook my 1.8 kg chicken longer in the oven so the varoma steaming time could do with longer. You also need to take out most of the liquid when making the sauce as the recipe doesn't specify this because there was a lot of liquid left in the bowl after steaming everything. I left enough to cover the top blades and added the tapioca and worcestershire sauce but the sauce could still use a bit more flavour and thickening with all that liquid taken out - maybe less liquid still and a bit more stock when steaming at the start as 1 tsp of stock to 1.5L of water is not enough. Keeping the left over liquid stock for next time
This turned out amazing! Very healthy and tasty meal! Husband love it
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