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Ingredients
• 3 tbsp honey • 6 tbsp hot pepper sauce • 12 chicken wings
(approximately 85 g each) 2 tsp sunower oil 400 ml
chicken stock
Ingredients
• 12 small chicken wings • ½ tbsp garlic, crushed • 3½ tbsp
soy sauce • 3 tbsp honey • 3 tbsp ketchup • 250 ml water
• Salt, pepper
1. Prepare the ingredients.
2. Combine the honey, hot pepper sauce and chicken
wings. Let marinate for 10 minutes.
3. Select the program ‘Sr Fry’, press the mer dial and
turn the control knob to reach 10 minutes.
4. Heat the sunower oil and brown the chicken wings on
all sides (in batches if necessary).
5. Add the remaining marinade and chicken stock.
6. Close and fully lock the lid and select the program
‘Stew’. Press the mer dial and turn the control knob to
reach 6 minutes. Press ‘Start.
7. When the me is up, press the steam release buon
to fully release the pressure before opening the lid.
Serve and enjoy!
1. Prepare the ingredients.
2. Add all the ingredients to the bowl. Sr well to combine.
3. Close and fully lock the lid. Select the program ‘Stew’,
press the mer dial and turn the control knob to reach
6 minutes. Press ‘Start.
4. When the me is up, press the steam release buon to
fully release the pressure before opening the lid. Season
to taste.
5. Serve and enjoy!
BUFFALO CHICKEN WINGSBUFFALO CHICKEN WINGS
HONEY SOY CHICKEN WINGSHONEY SOY CHICKEN WINGS
4 16 min.
4 6 min.
Ingredients
160 g onions, chopped 5 garlic cloves, peeled and
chopped 2 tbsp ginger, minced 1 tbsp vegetable oil
60 ml white vinegar 150 g tomatoes, diced 1 tsp
salt • 1 tsp garam masala • 1 tsp smoked paprika • 1 tsp
cayenne pepper • ½ tsp ground coriander • ½ tsp ground
cumin • 450 g boneless skinless chicken thighs • 60 ml
water • ½ tsp turmeric
Ingredients
2 tsp sunower oil 500 g chicken thigh llets, diced
(3-4cm) • 200 g onion, chopped • 150 g bal paste • 200 g
tomato, quartered 200 g green capsicum, diced (2-3cm)
• 400 g canned chopped tomatoes
1. Prepare the ingredients.
2. Select the program ‘Sr Fry’. Press the mer dial and
turn the control knob to reach 6 minutes. Press the
temperature dial and turn the control knob to reach
140°C. Press ‘Start’.
3. Heat the vegetable oil and brown the onions, garlic, and
minced ginger.
4. Aer 1 minute, add the vinegar, tomatoes, salt, and the
spices, except the turmeric. Sr to combine.
5. When the me is up, add the chicken, water and
turmeric to the bowl. Sr to cover the chicken with the
sauce. Let the chicken marinate in the open cooking
bowl for at least 30 minutes.
6. Close and fully lock the lid and select the program
‘Stew’. Press the mer dial and turn the control knob to
reach 15 minutes. Press ‘Start.
7. When the me is up, press the steam release buon
to fully release the pressure before opening the lid.
8. Serve with rice and enjoy!
1. Prepare the ingredients.
2. Select the program ‘Sr Fry’, press the mer dial and
turn the control knob to reach 5 minutes. Press ‘Start’.
3. Heat the oil and brown the chicken and onions (in
batches if necessary).
4. Add the remaining ingredients. Sr well to combine.
5. Close and fully lock the lid and select the program
‘Stew’. Press the mer dial and turn the control knob to
reach 8 minutes. Press ‘Start.
6. When the me is up, press the steam release buon
to fully release the pressure before opening the lid.
Serve and enjoy!
SPICY CHICKEN VINDALOOSPICY CHICKEN VINDALOO
CHICKEN BALTICHICKEN BALTI
4 21 min.
4 13 min.
17


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