Avalon Bay Electric Pressure Cooker Product Guide
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Chicken with Lemon and Olives
Ingredients (serves 4)
1 tbs olive oil
4 (about 800g) chicken marylands
2 Spanish onions, cut into thick wedges
2 garlic cloves, thinly sliced
1 lemon, cut into wedges
1 cup (175g) kalamata olives
1 cup (250ml) dry white wine
2 cups (500ml) chicken stock
2 tbs fresh oregano leaves
Method - Slow Cook
1.
Press the brown function on the multi cooker and heat the oil. Add the chicken and cook,
turning occasionally, for 5 minutes or until golden brown. Transfer to a bowl. Add the onion and
garlic to the cooker and cook, stirring occasionally, for 2-3 minutes or until lightly golden. Add
the lemon and cook for 1-2 minutes.
2.
Press the cancel button, and then return the chicken to the cooker with the olives, wine, chicken
stock and oregano. Close the lid of the cooker then press your slow cooking button set for 2
hours. Serve with mashed potato and steamed green beans, if desired.
Electric Pressure Cooker Steamed Recipes
Chicken with Saffron Rice
Ingredients (serves 4)
3 shallots
1 1/2 tbs lime juice
1 tbs fish sauce
1 tbs oyster sauce
1 tsp sesame oil
1 tbs grated ginger
2 small chicken breasts trimmed or one
large sliced in half
1 tbs toasted sesame seeds
Basmati rice
Pinch of Saffron