Manual Cuisinart GRMC3E (page 31 of 159) (English, German, Dutch, French, Italian, Portuguese, Spanish)

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• Turn the chicken over and cook for several minutes, adding the garlic, lemon wedges, chopped

tarragon and spring onions.

• Continue to cook, with the lid o , for 5 – 10 minute, until the chicken is evenly browned.

• Add the wine and allow to bubble, until slightly reduced.

• Add the stock and stir everything together to combine.

• Place the lid on the Cooking and turn the heat down to LOW – MEDIUM. Cook for a further 20

minutes or until the chicken us thoroughly cooked through.

• Stir in the crème fraiche, check for seasoning and heat through.

• Serve with peas and a generous helping of sauce. Scatter with tarragon leaves.

SHAKSHUKA

Servings: 4 Prep. Time: 10 minutes Cooking Time: 30 minutes

Ingredients:

3 tbsp. olive oil

1 large onion,  nely diced

2 green peppers,  nely diced

2 cloves garlic, peeled and chopped

1 tsp. ground coriander

1 tsp. sweet paprika

1 tsp. ground cumin

Salt and pepper

2 tins cherry tomatoes in juice

4 large eggs

To Serve

½ tsp. ground sumac

5g fresh coriander, stalks removed

Lime wedges

Method:

• Using the cooking pan, heat 3 tbsp. olive oil in the Cooking on MEDIUM. When the green light

shows add the onions, peppers, garlic, spices and salt and pepper and cook for 10 minutes with

lid o , stirring occasionally.

• Add the tinned tomatoes and stir to combine. Cover and allow to simmer on LOW – MEDIUM,

until the mixture begins to reduce and thicken, about 15 minutes.

• Taste for seasoning, before gently breaking the eggs into the mixture, distributing them evenly.

Sprinkle a little sumac over the top and replace the lid. Reduce the heat to LOW and cook gently,

until the egg whites are set.

• Remove the lid and sprinkle with freshly chopped coriander before serving.

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Cuisinart GRMC3E Manual

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