Malaysian Curry Roast Chicken

M a l a y s i a n C ur r y

Roast Chicken

Ingredients 3–5 lb. whole chicken 1 Tbsp. canola oil 1 tsp. ground turmeric 1 tsp. Madras curry powder 2 tsp. finely chopped fresh cilantro 1 tsp. grated lemon rind 1 tsp. minced fresh garlic ¼ tsp. kosher salt

Directions 1. Mix seasonings and coat chicken by sprinkling with seasoning rub. 2. Place in the Stack Cooker 3 Qt. Casserole breast up and cover. 3. Microwave on 70% power for 20–30 minutes. 4. Let chicken rest for 5–10 minutes before carving

3 lb. chicken 20–25 minutes 5 lb. chicken 25–30 minutes Until internal temperature near the breast bone reaches 165º F/75º C.

M a n d ar i n O r a nge Cake

Ingredients 2 cans mandarin oranges, juice reserved 1 yellow cake mix 1¼ cups liquid from mandarin juice and water 3 eggs ⅓ cup vegetable oil

Directions 1. Drain mandarin oranges, reserving juice, measure juice from the oranges and add enough water to make 1¼ cups. 2. In the SuperSonic Chopper Extra with blade attachment, add juice/ water, eggs, 1½ cans mandarin oranges, and vegetable oil cover and pull cord to chop oranges. 3. Add cake mix to the SuperSonic Chopper Extra, cover and pull cord to mix. 4. Pour cake batter into the Stack Cooker 3 Qt. Casserole with Cone. 5. Microwave on high for 8-10 minutes on high. 6. Let stand for 5 minutes and then invert and cool completely. 7. Frost with whipped cream and garnish with remaining ½ can mandarin oranges