Recipes continued
Moroccan Chicken | Serves |
2kg chicken pieces, skin and fat removed 1/3 cup plain flour
Sea salt and freshly ground black pepper 3 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 Cous cous, 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
6.Season to taste, serve chicken with cous cous.
Coq au Vin | Serves 4 - 6 |
2kg chicken pieces, skin and fat removed
½cup flour 100g butter
2 tablespoon olive oil
12 pickling onions, peeled
4 rashers bacon, chopped
1 cup dry red wine ¼ cup brandy
1 cup chicken stock
200g button mushrooms, sliced
1 tablespoon 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.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
5.Season to taste, serve with crusty fresh bread.
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