50
Moroccan chicken
Serves 10
2 tbsp olive oil
1 brown onion, peeled, diced
2 cloves garlic, peeled, minced
1.5 kg chicken thigh fillets, trimmed
340g jar roasted capsicum,
cut into strips, drained
360s jar green pitted olives, drained
400g can chick peas, drained
1 cup tomato passata
3 cups vegetable stock
1 bunch flat leaf parsley, roughly chopped
Couscous, to serve
1.
Select the ‘SAUTÉ’ setting on the
Digital Control Panel and select the
‘START/CANCEL’ button and heat
the oil. Sauté the onion and garlic
until golden brown, approximately
6 minutes, stirring occasionally.
2.
Add the chicken and seal until browned
on both sides. Add the capsicum,
olives, chickpeas, passata, ,stock and
parsley and stir until combines. Bring
to the boil. Once sautéing is complete
press the ‘START/CANCEL’ button.
3.
Securely place and seal the lid onto
the Pressure Express ensuring the
pressure release valve is set to the
sealed position.
4.
To switch to the Slow Cook setting,
select the ‘SLOW COOK’ button, then
press the ‘START/CANCEL’ button.
Allow to cook until the pressure
cooking set time has counted down.
5.
Remove the lid and serve
with couscous.
Tomato Passata
Makes 2 litres
3 tbsp olive oil
2 brown onions, peeled, diced
2 cloves garlic, peeled, minced
2 kg tomatoes, quartered
1 tbsp brown sugar
2 tsp salt
1.
Select the ‘SAUTÉ’ setting on the
Digital Control Panel and select the
‘START/CANCEL’ button and heat
the oil. Sauté the onion and garlic
until golden brown, approximately
6 minutes, stirring occasionally.
2.
Add the tomatoes, sugar and salt
and stir until combined. Bring to a boil.
Once sauteing is complete, press the
‘START/CANCEL’ button.
3.
Securely place and seal the lid onto
the Pressure Express ensuring the
pressure release valve is set to the
sealed position.
4.
To switch to the Slow Cook setting,
select the ‘SLOW COOK’ button, then
press the ‘START/CANCEL’ button.
Allow to cook until the pressure
cooking set time has counted down.
5.
Pour into a large bowl and blend using
a stick mixer. Pour mixture through
a sieve and then store in air tight
containers until needed.
TIP:
If stored in airtight
containers, you can freeze
passata for up to 6 months
or refrigerate for 5 days.
