Moroccan Chicken Stew

Cook time

32 minutes

Serves

4

INGREDIENTS

  • 1 Tbs oil
  • 500g chicken fillet, chopped
  • 1 red capsicum, chopped
  • 1 green capsicum, chopped
  • 250g baby potatoes, halved
  • 2 zucchinis, sliced
  • 2 tsp ground harissa
  • 1 tsp garlic powder
  • 1 tsp paprika
  • ½ cup red wine
  • 400g tin tomatoes
  • Serve on cous-cous and garnish with toasted almonds and parsley

METHOD

  • Step 1 Press BROWN/SEAR function, adjust time to 10 minutes, and press START/STOP. Preheat. Add oil and brown chicken and set aside.
  • Step 2 Add capsicum cook for 2 minutes.
  • Step 3 Press STOP/START. Add all other ingredients.
  • Step 4 Secure the lid ensuring the steam release valve is in the seal (closed) position. Press POULTRY and set time to 20 minutes.
  • Step 5 Once the Express Crock Multi Cooker has finished cooking, allow for a natural pressure release time of 5 minutes. Carefully release any pressure left inside before opening.
  • Step 6 Serve chicken on couscous and garnish with parsley and slivered almonds
  • Crock-Pot® Express Crock XL Multi-Cooker CPE300 Recipe

Crock-Pot is a trade mark of Sunbeam Corporation.
Sunbeam Corporation PTY Limited I ACN 000 006 771