Chermoula- 1 bunch flat leaf parsley, chopped (stems included)
- 1 bunch coriander, chopped (stems included)
- 3 cloves garlic, chopped
- 1 tablespoon finely chopped preserved lemon rind
- 3 teaspoons ground cumin
- 3 teaspoons sweet paprika
- 1-2 teaspoons chilli flakes
- 2 teaspoons sea salt
- 1 teaspoon ground turmeric
- 1/3 cup (80ml) lemon juice
- 1/3 cup (80ml) olive oil
Chicken- 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
To Serve- Cous cous, pistachios and pomegranate
| Chermoula- 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- 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- When cooking has completed, adjust for seasoning and serve immediately with cous cous, pistachios and pomegranate
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