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Abbrevations: tsp = teaspoon tbl = tablespoon
R8
CHICKEN WITH MUSHROOMS
Serves 8
2 tablespoons oil
2kg chicken thigh fillets, diced
250g button mushrooms, sliced
2 small leeks, sliced
1 cup white wine
2 cups chicken stock
2 teaspoons cracked black pepper
1 teaspoon salt
2 tablespoons fresh lemon thyme, chopped
2 tablespoons plain flour
3
⁄4 cup cream
3
⁄4 cup sour cream
1. Heat oil in a non-stick pan. Add chicken in
batches and cook over a medium heat until
lightly browned. Place chicken in the
removable crockery pot.
2. Top chicken with mushrooms, leeks, wine,
stock, pepper, salt and lemon thyme. Cover
with lid and cook on Low 8-10 hours or High
4-5 hours.
3. Stir in blended flour, cream and sour cream
1 hour before end of cooking. Replace lid and
continue cooking.
4. Serve hot accompanied with steamed baby
new potatoes and asparagus spears.
BURMESE CHICKEN
Serves 8
2 tablespoons oil
2 large onions chopped or whole
1
⁄4 cup lemon grass stalks, finely sliced
2 bay leaves
2 small red chilli, finely chopped
8 garlic cloves, crushed
1
1
⁄2 tablespoons fresh ginger, grated
3 teaspoons ground turmeric
1
⁄2 teaspoon ground cardamom
1 teaspoon ground cinnamon
1
⁄2 teaspoon ground cumin
1
⁄2 teaspoon ground coriander seeds
1
⁄2 teaspoon ground ginger
1 teaspoon salt
1 teaspoon cracked black pepper
2kg chicken thigh fillets, diced
2 cups chicken stock
Chopped fresh coriander, for serving
1. Heat oil in a non-stick pan. Add onion and
cook over medium heat until soft. Stir in
lemon grass, bay leaves, chilli, garlic, ginger,
turmeric, cardamom, cinnamon, cumin,
coriander, ground ginger, salt and pepper,
cook for 1 minute. Add chicken and stir to coat
with onion mixture.
2. Place chicken mixture and stock into the
removable crockery bowl.
3. Cover with lid and cook on Low 8-10 hours or
High 4 hours.
4. Serve hot sprinkled with coriander if desired
and accompanied with steamed rice and
Cucumber raita.
Chicken continued