Sunbeam HP4500 Instruction Booklet page 14

Recipes continued
Moroccan Chicken
2kg chicken pieces, skin and fat removed
1
/ cup plain flour
3
Sea salt and freshly ground black pepper
3 tablespoons olive oil
1 onion, sliced
2 cloves garlic, crushed
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon turmeric
¼ teaspoon ground cinnamon
½ cup chicken stock
415g can apricot halves in natural juice
Cous cous, to serve
1.Wash chicken and pat dry. Lightly coat the
chicken in the flour seasoned with salt and
pepper; shake off excess.
2.Heat oil in a frying pan and cook chicken
in batches, until browned all over. Transfer
to slow cooker.
3.Using the same pan, add the onions and
cook, stirring, until slightly softened. Add
the garlic, cumin, coriander, turmeric and
cinnamon and cook until fragrant. Add the
stock and the juice from the apricots.
4.Pour the onion and spice mixture over the
chicken and top with apricot halves.
5.Cover and cook on HIGH 3-4 hours or LOW
6-8 hours.
6.Season to taste, serve chicken with cous
cous.
12
Coq au Vin
Serves 4-6
2kg chicken pieces, skin and fat removed
½ cup flour
100g butter
2 tablespoon olive oil
12 pickling onions, peeled
4 rashers bacon, chopped
1 cup dry red wine
¼ cup brandy
1 cup chicken stock
200g button mushrooms, sliced
1 tablespoon chopped fresh thyme
1 teaspoon mixed herbs
2 bay leaves
Salt and freshly ground black pepper
1.Coat chicken pieces in flour and shake
off excess. Heat butter and oil in a large
frypan over medium heat and add chicken
in batches and cook until brown, transfer
to slow cooker.
2.In the same pan, add onions, bacon and
garlic and cook for about 3-5 minutes, or
until onions are lightly brown.
3.Add wine and brandy to pan and simmer
gently for 5 minutes, scraping up all the
pan sediment in the process.
4.Pour onion, bacon and wine mixture into
slow cooker with the remaining ingredients.
Cook on HIGH 3-4 hours, LOW 6-8 hours.
5.Season to taste, serve with crusty fresh
bread.
Serves 4 - 6