Sunbeam HP3510 manual Moroccan Chicken, Coq au Vin

Recipes continued

Moroccan Chicken Serves 4-6

1.5kg chicken pieces, skin and fat removed 2 tablespoons plain flour

Sea salt and freshly ground black pepper 2 tablespoons olive oil

1 onion, sliced

2 cloves garlic, crushed

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon turmeric

¼teaspoon ground cinnamon ½ cup chicken stock

415g can apricot halves in natural juice Couscous, to serve

1.Wash chicken and pat dry. Lightly coat the chicken in the flour seasoned with salt and pepper; shake off excess.

2.Heat oil in a frying pan and cook chicken in batches, until browned all over. Transfer to slow cooker.

3.Using the same pan, add the onions and cook, stirring, until slightly softened. Add the garlic, cumin, coriander, turmeric and cinnamon and cook until fragrant. Add the stock and the juice from the apricots.

4.Pour the onion and spice mixture over the chicken and top with apricot halves.

5.Cover and cook on HIGH 3- 4 hours or LOW 6- 8 hours.

6.Season to taste, serve chicken with couscous.

Coq au Vin Serves 4 - 6

1.6kg chicken pieces, skin and fat removed ½ cup flour

80g butter

2 tablespoons olive oil

6 pickling onions, peeled

2 rashers of bacon, chopped ¾ cup dry red wine

2 tablespoons brandy ½ cup chicken stock

100g button mushrooms sliced

2 teaspoons chopped fresh thyme

1 teaspoon mixed herbs

2 bay leaves

Salt and freshly ground black pepper

1.Coat chicken pieces in flour and shake off excess. Heat butter and oil in a large frypan over medium heat and add chicken in batches and cook until brown, transfer to slow cooker.

2.In the same pan, add onions, bacon and garlic and cook for about 3-5 minutes, or until onions are lightly brown.

3.Add wine and brandy to pan and simmer gently for 5 minutes, scraping up all the pan sediment in the process.

4.Pour onion, bacon and wine mixture into slow cooker with the remaining ingredients. Cook on High 3-4 hours, Low 6-8 hours.

5.Season to taste, serve with crusty fresh bread.

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