This is a perfect special mid-week or weekend meal. The recipe has a variety of spices to build flavour in this wholesome chicken stew.

Ingredients

• 1 Tbs oil
• 1.2 kg chicken thigh, cut into chunky pieces
• Salt and pepper
• 2 red onions, finely chopped
• 30g butter
• 5 garlic cloves, crushed
• 6cm ginger, finely grated
• 2 tsp coriander
• 1 Tbs fenugreek seeds
• ½ tsp cardamom
• 1 tsp sweet paprika
• ¼ tsp chilli
• ½ tsp nutmeg
• 1 cup chicken stock
• 2 Tbs tomato paste
• Juice and zest lemon
• 6 - 8 hardboiled eggs, peeled

Method

1. Press BROWN/SEAR on the Crockpot® Express Pressure Multicooker, add oil, preheat, add chicken in batches, season with sea salt and freshly cracked pepper, cook until golden brown, remove and set aside.
2. Add onions, and cook stirring for 2 mins, add butter, press START/STOP, press BROWN/SEAR, and sauté onions for about 3 minutes, stirring, add garlic and ginger and sauté for 1 min, add all the spices and sauté for 1 minute. Press START/STOP.
3. Return chicken and stock and stir. Secure the lid ensuring the steam release value is (closed) position. Press POULTRY and set time for 15 mins, press STOP/START.
4. Once the Crockpot® Express Pressure Multicooker has finished cooking, allow the unit to have a natural pressure release time of 5 mins. Remove lid, add tomato paste and lemon juice and zest, add eggs and gently combine.

Optional: serve with roti bread or rice and garnish with fresh coriander leaves

To Boil Eggs

1. Place 1 cup water in the Crockpot, with the steaming rack, add 6 -8 eggs on top of the rack.
2. Secure the lid, ensure the steam release valve is in the seal (closed) position, press STEAM adjust time to 5 minutes and press START/STOP.
3. Once the unit has finished cooking, allow the unit to have a natural pressure release time of 2 minutes.
4. Carefully collect eggs with tongs, and run them under cold water; once cooled peel the shells off and serve.