Poultry; Stuffed Chicken; Vegetables; Stuffed Cabbage - TEFAL Authentique User Manual

Stuffed chicken

Serves 4
Preparation: 20 min.
Cooking: 65 min.

Stuffed Cabbage

Serves 5
Preparation: 30 min.
Cooking: 15 min.

Poultry

Ingredients: 2 whole 'chickens each weighing 1 kg, ¼ cup pine kernels, ¼ cup
peeled pistachio, 250 gm minced meat, 1 glass of rice, 2 glasses of water, ½ cup oil,
1 tea spoon of flour, 1 teaspoon of each : salt, pepper, cinnamon, turmeric,
cardamon powder, 1 laurel leaf.
H
eat the oil in the pressure cooker on a high heat and brown the pine
kernels and keep it aside. Then the pistachios. Fry the meat from all sides
and add the salt with ½ the quantity of the pepper, then pour in 2 glasses
of water. Wash the rice and drain it, then add it to the meat, and stir. Close
the pressure cooker and put it on medium heat for 25 minutes. While
cooking wash the chicken and clean the inside. When the rice is ready, mix
it with pine kernels, pistachios and pepper. Stuff the chicken with rice, and
close the opening of the chicken by securing with string. Put the 2 chickens
in the pressure cooker, add the laurel leaf and 2 glasses of water. After
boiling, remove the skum, add salt and close the pressure cooker. Keep it on
low heat for 30 minutes. As soon as it is done, take out the chicken and put
them in an oven tray with a little of oil, keep in the oven for 10 minutes to
brown. While cooking, prepare the soup. Put one teaspoon of flour in the
liquid from the cooked chicken, stir on medium heat until thickend.
Serve in a big dish decorated with chopped parsely.
Soup is optional.
Optional: you can brown vermicelli with oil before adding to soup.

Vegetables

Ingredients: 1 whole cabbage weighing 1.5 kg, ¼ cup oil, 8 garlic gloves, peeled
and crushed, ½ glass of lemon juice, 1 tablespoon ful of tomato puree, 1 teaspoon
of dry mint.
Stuffing: 1 ½ glasses of rice, 500 g minced meat, salt, pepper, cinnamon.
C
ut the thick ribs off the cabbage and separate the leaves, boil in water for
one minute, and keep aside, cut the leaves into medium pieces. Prepare the
stuffing and stuff the cabbage leaves (spread on a flat dish and put the stuff
in its centre then fold). Arrange the stuffed cabbage leaves inside the
pressure cooker then add the oil. Dissolve the tomato puree in three glasses
of water, add the garlic and the dry mint and pour on the stuffed cabbage
leaves. Close the pressure cooker. As soon as the valve starts to whistle,
reduce the heat and leave to cook for 15 minutes. Release the pressure.
Carefully pour the cooked stuffed cabbage and liquid into a large dish.
Serve with yogurt.
6