15
•
1 tsp
ground cumin
•
1 tsp
ground coriander
•
1 tsp
turmeric
•
3 tbsp
tomato purée
•
200g chicken stock
•
500g passata
•
Juice of ½ lemon
•
Chopped coriander (to garnish)
1. Place the removable cooking bowl onto your hob and heat until hot. Add the oil to heat, then sauté the onions for about
5 minutes until starting to soften.
2. Reduce the heat, add the garlic, chilli and ginger and cook for a further minute.
3. Stir in the spices and cook for 2–3 minutes, stirring regularly to prevent the spices from burning.
4. Remove from the heat and place the cooking bowl into the heating base.
5. Add the tomato
purée
, chicken stock, passata and diced chicken.
6. Stir well, cover and cook on Low for 4–5 hours or High for 3–4 hours. Stir in the lemon juice.
Serve topped with a handful of freshly chopped coriander and steamed basmati rice.
Enchiladas
Serves 4
•
1 large onion, finely diced
•
1 red pepper, finely diced
•
325g tinned sweet corn, drained
•
380g carton/tin black beans, rinsed then drained
•
1 tbsp spicy chipotle paste or 1 tbsp hot chilli powder
•
2 tsp ground cumin
•
Salt to taste
•
2 large handfuls chopped coriander
•
1 large lemon, zest only
•
300g grated mature Cheddar
•
300g salsa
•
8 floury tortillas wraps
1. Place the onion, pepper, sweet corn, black beans, chipotle paste, cumin, salt, coriander and lemon zest into a large
bowl. Add a large handful of the grated cheese and mix well together.
2. Grease the removable cooking bowl using a little vegetable oil.
3. Place some of the salsa into the base of the cooking bowl, this should just cover the base. Start to assemble the
enchiladas, roughly divide the filling mixture between the tortillas, spooning this into the middle of each one.
4. Roll up the tortillas quite tightly, loosely folding over each end to keep the filling inside.
5. Place 1 on top of the salsa in the base of the bowl roughly in the middle. Make sure you place seam-side down. Place
another tortilla at the side, again seam-side down. Fit another either side, again seam-side down.
6. Spread a spoonful of salsa over each, and sprinkle with grated cheese.
7. Repeat with the remaining filled tortillas, again finishing with salsa and cheese.
8. Cover and cook on Low for 3–4 hours until cooked through.
Tips:
Adding shredded cooked meat or chicken to the mixture is delicious.
If your oven is fitted with a grill: heat until hot, then remove the bowl from the slow cooker when cooking is complete, add a
little extra grated cheese, and grill until golden.
Make some creamy guacamole dip by mashing ripe avocados, chilli and lime with a touch of coriander, serve chilled with
the enchiladas and some crunchy tortilla chips.
