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Chicken
Fiery three bean chowder
Serves 4-6
1 tablespoon peanut oil
1 medium onion, peeled and chopped
2 garlic cloves, peeled and crushed
1 small red chilli, finely chopped
3 teaspoons ground cumin
1 teaspoon ground coriander
2 tablespoons tomato paste
400g canned tomatoes, chopped
2
1
/
2
cups / 625ml vegetable stock
3
/
4
cup / 120g canned diced capsicum, drained
1 cup / 200g canned corn kernels, drained
1 cup / 220g canned butter beans,
drained and rinsed
1 cup / 220g canned red kidney beans,
drained and rinsed
1
/
3
cup / 75g canned soya beans,
drained and rinsed
Sour cream, for serving
Grated Cheddar cheese, for serving
Chopped Jalapeno peppers, for serving
1. Heat oil in a non-stick pan. Add onion and cook
over a medium heat until soft. Stir in garlic,
chillies, cumin and coriander, cook for 1-2 minutes
or until fragrant. Add tomato paste and half the
tomatoes. Stir, over a medium heat, until warmed.
2. Pour tomato mixture into the removable crockery
bowl. Add remaining tomatoes, stock, capsicum,
corn, butter beans, kidney beans and soya beans.
Cover with lid and cook on Low setting for 6-8
hours or High setting for 3-4 hours.
3. Ladle soup into bowls. Top each serve with sour
cream, cheese and Jalapeno peppers if required.
Ser
ve hot.
Chicken Cacciatore
Serves 4
1 tablespoon olive oil
8 small chicken drumsticks (skin removed)
1 medium onion, peeled and sliced
2 garlic cloves, peeled and crushed
1
1
/
2
cups /400g Italian style tomato cooking sauce
12 Kalamata olives, pitted
1
/
4
cup / 60ml white wine
1
/
2
cup / 125ml chicken stock
60g button mushrooms, quartered
1 tablespoon fresh basil leaves, chopped
2 teaspoons fresh rosemary, chopped
2 teaspoons sugar
1. Heat oil in a non-stick pan. Add chicken in batches,
and cook over a medium heat until lightly browned.
Place chicken into the removable crockery bowl.
2. Place onion and garlic into the non-stick pan and
cook over a medium heat until onion is soft. Stir
in tomato sauce, olives, wine, stock, mushrooms,
basil, rosemary and sugar.
3. Pour combined mixture over the chicken in the
removable crockery bowl. Cover with lid and
cook on Low setting for 6-8 hours or High setting
for 3-4 hours.
4. Serve hot accompanied with crusty bread, pasta
and salad of your choice.
Chicken with rosemary,
lemon and garlic
Serves 4-6
2 teaspoons olive oil
1 tablespoon / 20g butter
1.5kg chicken pieces, skin removed
1
/
2
cup / 125ml white wine
3
/
4
cup / 180ml chicken stock
2 tablespoons lemon juice
1 teaspoon cracked black pepper
2 small red chillies, finely chopped
1 teaspoon grated lemon rind
3 garlic cloves, peeled and halved
1
1
/
2
tablespoons fresh rosemary, chopped
1. Heat oil and butter in a non-stick pan. Cook
chicken over a medium heat until golden brown.
2. Place chicken, wine, stock, lemon juice, pepper,
chillies, lemon rind, garlic and rosemary into the
removable crockery bowl. Cover with lid and
cook on Low setting for 6-8 hours or High setting
for 3-4 hours.
3. Serve hot accompanied with oven-roasted
potatoes, pumpkin and kumera and steamed
green beans.
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