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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, oil, herbs, spices,
olives, garlic and ginger into a bowl
and mix until completely coated.
Layer in an airtight container with
lemon dividing each chicken fillet.
Place into the refrigerator over night.
2. Place the chicken into the pressure
cooking bowl and pour the chicken
stock over the top. Securely place
and seal the lid onto the pressure
cooker and ensure the pressure
release valve is set to the sealed
position. Turn the selection control dial
to setting ‘3’ and allow to cook until
the dial returns to OFF and the heating
light goes out.
3. Release the pressure from the pressure
cooker by turning the pressure release
valve to the venting position. Remove
the chicken from the pressure cooking
bowl and strain the liquid left in the
bowl through a sieve into another bowl.
4. Add only 2 cups of the liquid back
into the pressure cooking bowl, along
with the cous cous. Allow to sit for
5 minutes to absorb.
5. Serve with chicken and parsley.
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 control dial to the
‘Sauté’ setting and place 100g of
butter into the pressure cooking bowl
and allow to melt. Add the garlic,
French shallots and shallots and sauté
until softened.
2. Add the turmeric, lemon and rice. Stir
until well combined.
3. Pour the vegetable stock over the
rice and securely place and seal the
lid onto the pressure cooker ensuring
the pressure release valve is set to the
sealed position. Turn the selection
control dial to setting ‘2’ and allow to
cook until the dial returns to OFF and
the heating light goes out.
4. Release the pressure from the pressure
cooker by turning the pressure
release valve to the venting position.
Remove the rice from the pressure
cooking bowl and add the remaining
75g butter, spices, sugar and salt.
Turn the selection control dial to the
‘Sauté’ setting and sauté for about 10
minutes and then fold the sunflower
seeds through the rice along with the
coriander.
5. Serve with sweet chilli sauce.