Wordly Wednesday – Pressure Cooker Chicken, Olive & Lemon Tagine

I came across this Margaret Fulton recipe in-store at Woolworths well over a year ago. This was back when the house was still being built and we were living with Dad. He had just purchased a fast/slow cooker (Pressure cooker/slow cooker in the one appliance) and so I figured I’d try it. Loved it.

I love how well sauces develop in a pressure cooker and how tender the meat gets, and best of all, how quickly dinner gets cooked, with minimal washing up. Win!

So thank you Margaret Fulton!

I chop up the onions very small when I make this, there is no way the kids are going to eat quartered onions, and in fact I chop the potato much smaller than directed too, just makes it easier when serving up to them.

Margaret Fulton’s Chicken, Olive & Lemon Tagine

Ingredients
8 chicken thigh fillets, cut in half lengthways
2 tbsp Homebrand olive oil
2 medium onions, cut into wedges
2 cloves garlic, crushed
1 tsp Woolworths Select ground cumin
2 tsp Woolworths Select turmeric
2 cups water
juice of 1 lemon
1/2 cup chopped coriander or parsley
salt and pepper
4 medium potatoes, quartered
1/2 cup green olives
1 1/2 cups (300g) couscous

Method

  • Pat chicken pieces dry with paper towel.
  • Heat oil in pressure cooker over medium high and brown chicken pieces, in batches, on both sides. Remove and set aside.
  • Add onion to cooker with garlic, cumin, and turmeric and cook another 30 seconds, stirring.
  • Add 1/2 cup water and lemon juice and bring to the boil.
  • Add coriander, reserving just a little for garnishing, a little salt and a good grinding of pepper. Stir, then add browned chicken pieces and potatoes, spooning sauce over as you lay them in.
  • Cover with lid and bring quickly to low pressure. Cook at low for 8 minutes. Natural-release pressure by turning off the heat and waiting, then unlock the lid.
  • Add olives and cook without lid for another 2 minutes.
  • Meanwhile, place couscous in a heatproof bowl and pour over 1 1/2 cups boiling water. Cover and stand for 5 minutes. Fluff up with fork. Season to taste.
  • Garnish the tagine with remaining coriander and serve with couscous.

I had to leave for work so had to remind A1 to take photos, I also forgot to remind him to add the coriander garnish, but you get the idea!

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