This recipe uses the Breville Fast Slow Pro™ - The Combination Pressure and Slow Cooker That Knows The Time, Temperature and Pressure Different Foods Need.
For best results, use Breville's Fast Slow Pro™ combination pressure and slow cooker
Combine all chermoula ingredients, except for olive oil, in the bowl of a food processor. Process until finely chopped and well combined
With the motor running, slowly drizzle in olive oil to form a paste. Transfer chermoula to a bowl
Chicken
Ingredients
2kg bone-in chicken legs and thighs
2 tablespoons olive oil
2 red onions, sliced
500g small kipfler potatoes
2 large tomatoes, quartered
1 cup (150g) Sicilian green olives
Method
Coat chicken pieces with 3/4 of the chermoula, marinate for several hours or overnight
Select SEAR and preheat the cooking bowl. Heat 2 tablespoons olive oil, drain chicken of excess marinade and brown in batches until lightly golden; set aside
Select SAUTE, HI heat, and cook onions for 5 minutes. Add potatoes, tomatoes, olives and reserved chicken. Pour over remaining chermoula
Select PRESSURE COOK or SLOW COOK CASSEROLE. If pressure cooking, adjust cooking time to 20 minutes
To Serve
Ingredients
Cous cous, pistachios and pomegranate
Method
When cooking has completed, adjust for seasoning and serve immediately with cous cous, pistachios and pomegranate
