MAGIMIX Cook Expert Recipe Manual page 77

BASQUE- STYLE CHICKEN
: 10 min
P R E P T I M E C O O K I N G T I M E
S E RV E S 4 PROGRAMMES
2 red or long sweet
peppers (200g)
2 green peppers (200g)
2 red onions, peeled
50ml olive oil
100g smoked lardons
3 cloves garlic peeled,
germ removed*
salt, 5 peppercorn blend
1 Fit the food processing bowl, with the midi bowl and install the 4mm slicing disc.
Wash, quarter and deseed the peppers. Cut the onions in halves. Slice the peppers
and onions using the FOOD PROCESSOR programme; set aside.
2 Fit the metal bowl. Add the oil, lardons, garlic (crushed), and onions. Run the
EXPERT programme for 5 minutes/speed 3/120 °C. Add the peppers, tomato,
thyme, white wine and bay leaves. Restart the EXPERT programme for 30 minutes/
speed 2A/95 °C. Cut each chicken leg in two pieces at the joint. Heat a little oil
in a frying pan and cook until golden brown on both sides.
3 Add the chicken pieces to the metal bowl; season to taste and restart the EXPERT
programme for 30 minutes/speed 0/95 °C.
4 Wash and finely slice the coriander leaves. Garnish the Basque-style chicken with
coriander; accompany with wild rice.
T I P
The chicken legs could be replaced with chicken breasts (adjust the cooking time
accordingly).
152
: 1 h 05
: :
ATTACHMENTS
500g tomato flesh, roughly chopped
or 400g can chopped tomatoes
3 sprigs* fresh or dried thyme
100ml white wine
2 bay leaves
2 chicken legs
coriander leaves