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Lemon chicken tagine with a pressure cooker

Lemon chicken tagine with pressure cooker.
Preheat the pressure cooker container to the skipped function for 2 minutes. Brown half the chicken at a time in the oil

Lemon chicken tagine with a pressure cooker

PREPARATION 30 MIN

BAKING 55 MIN

SERVINGS 6

INGREDIENTS

  • 1 kg (2.2 lb) boneless and skinless chicken thighs
  • 30 ml (2 tablespoons) of olive oil
  • 1 onion, chopped
  • 2 cloves of garlic, chopped
  • 5 ml (1 teaspoon) ground coriander
  • 5 ml (1 teaspoon) ground turmeric
  • 2.5 ml (1/2 teaspoon) ground cumin
  • 2.5 ml (1/2 teaspoon) ground ginger
  • 2 celery stalks, bevelled
  • 1 sweet potato, peeled and cut into 6 slices
  • 1 red pepper, seeded and cut into cubes
  • 1 box of 398 ml (14 oz) diced tomatoes
  • 3/4 cup (180 mL) chicken broth
  • 35 g (1/4 cup) raisins
  • 30 ml (2 tablespoons) minced lemon peel skin (or the zest of 1 lemon)
  • 10 g (1/4 cup) chopped coriander
  • 300 g (1 1/2 cups) of couscous

PREPARATION

  1. Preheat the pressure cooker container to the skipped function for 2 minutes. Brown half the chicken at a time in the oil. Salt and pepper. Reserve on a plate.
  2. To brown the onion. Add oil as needed. Add garlic and spices. Cook 1 minute stirring. Add chicken, vegetables, broth, raisins and lemon. Cover and select the poultry function.
  3. Once the appliance is depressurized, remove the lid. Add the coriander and adjust the seasoning.
  4. Using a ladle, remove 1 1/2 cups (375 mL) broth and pour into a small saucepan. Bring to a boil and add the couscous. Cover and let swell 5 minutes out of the fire. Break the grains with a fork. Serve the couscous with the chicken tagine.

Grilled tofu sandwiches

PREPARATION25 MINBAKING5 MINMACERATION15 HSERVINGS4

INGREDIENTS

Tofu

  • 3 chipotle peppers in adobo sauce, chopped (see note)
  • 45 ml (3 tablespoons) of olive oil
  • 15 ml (1 tablespoon) honey
  • 1 lime, finely grated zest
  • 15 ml (1 tablespoon) lime juice
  • 450 g (1 lb.) firm tofu, cut into 8 slices

Garnish

  • 180 g (3 cups) iceberg lettuce, chopped
  • 8 radishes, grated
  • 2 green onions, chopped
  • 10 g (1/4 cup) chopped coriander
  • 1/4 cup (60 mL) mayonnaise
  • 15 ml (1 tablespoon) lime juice
  • 4 flat hamburger or other breads, to taste
  • 1 tomato, cut into 4 slices

Readiness

Tofu

In a glass dish, consolidate the peppers, oil, nectar, pizzazz and lime juice. Include the tofu and coat it with the marinade. Spread. Let macerate for 15 minutes. Channel the tofu and save the marinade.

Preheat the grill to high power. Oil the flame broil.

Barbecue the tofu 2 minutes on each side. Toast the bread, whenever wanted. Keep warm.

Topping

In a bowl, join lettuce, radishes, green onions, coriander, mayonnaise, lime squeeze and remaining marinade. Salt and pepper.

Topping the bread with tofu, serving of mixed greens and tomato. Present with the remainder of the serving of mixed greens.

Veggie tacos with melted cheese

PREPARATION25 MINBAKING5 MINMACERATION15 HSERVINGS4

INGREDIENTS

Pumpkin seeds

  • 2.5 mL (1/2 teaspoon) brown sugar
  • 2.5 ml (1/2 teaspoon) of cocoa
  • 1 mL (1/4 teaspoon) cinnamon
  • 1 mL (1/4 tsp) ground coriander
  • 1 mL (1/4 teaspoon) ground cumin
  • 1 mL (1/4 teaspoon) smoked paprika
  • 2 cloves garlic, cut in half
  • 15 ml (1 tablespoon) vegetable oil
  • 80 g (1/2 cup) pumpkin seeds

Tacos

  • 6 poblano peppers or 3 green peppers
  • 12 soft corn tortillas about 15 cm (6 inches) in diameter
  • 1 cup (450 g) sweet cheddar, grated
  • 125 ml (1/2 cup) sour cream
  • 1 jalapeño pepper, seeded and chopped (optional)
  • 130 g (3/4 cup) of pomegranate seeds
  • Lime wedges, to taste

Planning

Pumpkin seeds

In a bowl, join dark colored sugar, cocoa and flavors. Book.

In a little nonstick skillet over medium-high warmth, diminish the garlic in the oil. Include pumpkin seeds and keep cooking for 1 minute or until they start to dark colored. Include the flavor blend and coat the pumpkin seeds well. Let cool. Evacuate the garlic.

Tacos

Preheat the grill to high power. Oil the flame broil.

Oil the peppers. Flame broil the peppers 3 minutes for every side or until they start to obscure. Lessen the temperature of the grill to medium-delicate. Spot the peppers in a compartment, close firmly and let cool. Expel the skin and seeds, at that point cut the substance into strips. Channel as required. Salt and pepper.

Daintily brush the tortillas with oil. Warmth one side of the tortillas on the flame broil for 3 minutes. Spread the cheddar over the tortillas and keep cooking until softened. Exchange delicately to an enormous serving platter.

Embellishment tortillas with flame broiled peppers, harsh cream, jalapeno pepper, whenever wanted, pomegranate seeds and pumpkin seeds. Go with lime wedges.

Planning

Pumpkin seeds

In a bowl, join dark colored sugar, cocoa and flavors. Book.

In a little nonstick skillet over medium-high warmth, diminish the garlic in the oil. Include pumpkin seeds and keep cooking for 1 minute or until they start to dark colored. Include the flavor blend and coat the pumpkin seeds well. Let cool. Evacuate the garlic.

Tacos

Preheat the grill to high power. Oil the flame broil.

Oil the peppers. Flame broil the peppers 3 minutes for every side or until they start to obscure. Lessen the temperature of the grill to medium-delicate. Spot the peppers in a compartment, close firmly and let cool. Expel the skin and seeds, at that point cut the substance into strips. Channel as required. Salt and pepper.

Daintily brush the tortillas with oil. Warmth one side of the tortillas on the flame broil for 3 minutes. Spread the cheddar over the tortillas and keep cooking until softened. Exchange delicately to an enormous serving platter.

Embellishment tortillas with flame broiled peppers, harsh cream, jalapeno pepper, whenever wanted, pomegranate seeds and pumpkin seeds. Go with lime wedges.

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