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Kambrook KPR600 Moroccan Chicken with Sicilian Olives and Preserved Lemon Cous Cous, Pilaf Rice with Spicy Sunower Seeds

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Moroccan Chicken with Sicilian Olives and Preserved Lemon Cous Cous

Serves 10

Special Note: for best results this dish should be

marinated over night

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, o il, herbs, spice s,

olives, garlic a nd ginger into a bowl

and mix until compl etely coated.

Layer in an airtig ht container with

lemon dividing e ach chicken ﬁllet.

Place into the refrigera tor over night.

2. Pla ce the chicken into the pres sure

cooking bowl and pou r the chicken

stock over the top. Securely p lace

and seal the lid onto th e pressure

cooker and ensure the p ressure

release valve is set to the s ealed

position. Turn the se lection control dial

to setting ‘3’ and allow to coo k until

the dial returns to OFF a nd the heating

light goes out.

3. Release the pressu re from the pressure

cooker by turning the p ressure release

valve to the venting posit ion. Remove

the chicken from the pre ssure cooking

bowl and strain the li quid left in the

bowl through a sieve into an other bowl.

4. Add o nly 2 cups of the liqui d back

into the pressure cook ing bowl, along

with the cous cous. A llow to sit for

5 minutes to absorb.

5. Se rve with chicken and pa rsley.

Pilaf Rice with Spicy Sunﬂower Seeds

Serves 8

175g butter

4 cloves garlic, minced

500g French shallots, peeled, sliced thinly

6 x shallots, peeled, sliced thinly

1 tsp turmeric powder

1 tsp lemon zest

4 cups basmati rice, washed

6 cups vegetable stock

200g sunﬂower seeds

2 tsp chilli ﬂakes

2 tsp Mexican chilli powder

2 tsp smoked paprika

½ tsp cinnamon, ground

1 tbsp salt

2 tbsp caster sugar

1 bunch coriander, leaves removed

Sweet chilli sauce to serve

1. Turn the selection co ntrol dial to the

‘Sauté’ setting and pl ace 100g of

butter into the press ure cooking bowl

and allow to melt. Add the ga rlic,

French shallots and s hallots and sauté

until softened.

2. Add the turmeric, lemon and rice. Stir

until well combined.

3. Pou r the vegetable stock over the

rice and securely pl ace and seal the

lid onto the pressure co oker ensuring

the pressure relea se valve is set to the

sealed positio n. Turn the selection

control dial to settin g ‘2’ and allow to

cook until the dial retu rns to OFF and

the heating light g oes out.

4. Rel ease the pressure fro m the pressure

cooker by turning the p ressure

release valve to the ventin g position.

Remove the rice from the pres sure

cooking bowl and add t he remaining

75g butter, spices, su gar and salt.

Turn the selection cont rol dial to the

‘Sauté’ setting and sa uté for about 10

minutes and then fol d the sunﬂower

seeds through the r ice along with the

coriander.

5. Se rve with sweet chilli sa uce.

Contents

Main Page Page Contents Kambrook Recommends Safety First IMPORTANT: Please retain your instruction book for future use. Important Safeguards For Your Kambrook Pressure Express Pressure Cooker Page Important Safeguards For All Electrical Appliances Your Kambrook Pressure Express Not Shown Using Your Kambrook Pressure Express Before First Use Using the Pressure Cooker Page Page The Control Dial Using the Saut Function Stainless Steel Trivet Page Pressure Express Cooking Guide The Settings Porridge Rice Cooking Guide White Rice MIN 2 cups | MAX 8 cups Brown Rice Preparing Vegetables Cuts of Meat Suitable Meat Cuts for Pressure Cooking How to Pot Roast Soup Legumes Trouble Shooting Guide Problem Possible Reason Solution Dos Dont The Dos and Donts of Pressure Cooking Never Care, Cleaning and Storage Care, Cleaning and Storage Page Handy Hits for Pressure Cooking Recipes Cooking with Pressure: Smoked Ham and Split Pea Soup 27 Green Curry Pumpkin Soup 1. 2. 3. 4. Tomato Passata and Meatballs 1. 2. 3. 4. Moroccan Chicken with Sicilian Olives and Preserved Lemon Cous Cous 5. 1. 2. 3. Honey Baked Pumpkin Risotto 5. 1. 2. 3. Ginger Chicken with Baby Snow Peas 1. 2. 3. 4. Massaman Curry 1. 2. 3. 4. Three Bean and Vegetable Stew 1. 2. 3. 4. Red Wine, Beef, Mushroom and Thyme Stew 4. 1. 2. 3. Red Wine, Garlic & Root Vegetable Lamb Shanks 4. Serves 4 6 1. 2.