Kambrook KPR820, Инструкция пользователя

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46
Chicken with Sicilian Olives and
Preserved Lemon Cous Cous
Serves 10
2kg chicken thigh fillets, fat trimmed
2 tbsp olive oil
1 tsp cinnamon
2 tsp dried parsley
2 tsp dried oregano
1 tsp paprika
150g Sicilian olives, drained of liquid
2 cloves garlic, minced
1 tsp ginger, minced
1 lemon, thinly sliced
1 cup chicken stock
2 cups dried cous cous
Fresh parsley, to serve
1.
Place the chicken, oil, herbs, spices,
olives, garlic and ginger into a bowl and
mix until completely coated. Layer in an
airtight container with lemon dividing each
chicken fillet. Place into the refrigerator
overnight.
2.
Place the chicken into the removable
cooking bowl and pour the chicken stock
over the top.
3.
Lock the lid onto the cooker and move
the pressure release valve to the ‘sealing’
position.
4.
Select the ‘SOUP/CURRY’ button and
then press ‘START/CANCEL’ to commence
cooking.
5.
Once cooking is complete, turn
the pressure release valve to the
venting position and remove lid once
depressurised.
6.
Remove the chicken from the removable
cooking bowl and strain the liquid left in the
bowl through a sieve into another bowl.
7.
Add only 2 cups of the liquid back into
the removable cooking bowl, along with
the cous cous. Allow to sit for 5 minutes to
absorb.
8.
Serve with the chicken, topped with
parsley.
RECIPE NOTE: For best results, this dish
should be marinated overnight
Ginger Chicken with Baby Snow
Peas
Serves 8
1 tbsp honey
2
1
⁄
2
tsp rice wine vinegar
1
⁄
2
cup ginger syrup
2 tsp sesame oil
2cm piece of ginger, halved
1 red chilli, halved
4 cloves garlic, peeled, whole
1 tsp rock salt
1
⁄
2
cup chicken stock
2kg chicken drumsticks
2 tbsp soy sauce
1 tbsp corn flour
500g baby snow peas
1 cup shallots, peeled and thinly sliced,
to serve
1.
Place the honey, vinegar, ginger syrup, oil,
ginger, chilli, garlic, salt, chicken stock and
chicken into the removable cooking bowl
and mix until completely coated.
2.
Lock the lid onto the cooker and move
the pressure release valve to the ‘sealing’
position.
3.
Select the ‘SOUP/CURRY’ button and
then press ‘START/CANCEL’ to commence
cooking.
4.
Once cooking is complete, turn
the pressure release valve to the
venting position and remove lid once
depressurised.
5.
Remove the chicken and set aside. Drain
the liquid in the removable cooking bowl
through a sieve into another bowl.
6.
Select the ‘SAUTÉ’ setting on the digital
control panel, then press ‘START/CANCEL’
to commence cooking. Wait around 2-3
minutes for the unit to heat.
7.
Place the now-sieved liquid back into the
removable cooking bowl.
8.
In a separate bowl, blend the corn flour
with the soy sauce and then add to the
removable cooking bowl and simmer for
about 4 minutes. Add snow peas and
simmer for another minute.
9.
Serve over chicken, topped with fresh
shallots.
TIP:
You can find ginger syrup in the
cordial section of major supermarkets.