Chicken, squash and sweet potato stew
Unlike a slow cooker that stays on low and slow all day, the pressure cooker is handy for locking in flavours and drastically reducing your cooking time. So you can make a delicious stew like this one in a fraction of the time. If you’d rather make it in a regular pot, follow same instructions and just cover and simmer for 40 minutes, instead of 20.
SERVES
6
Ingredients
- 3 tablespoons olive oil
- 6 chicken drumsticks, skinless, bone in
- 1 medium onion, sliced
- Sea salt and fresh cracked black pepper to taste
- 2 cloves garlic, chopped
- 2 medium sweet potatoes, peeled and cut into bite sized pieces
- 2 cups peeled diced butternut squash
- 1 small can plum tomatoes or good quality prepared tomato sauce
- 1/2 teaspoon freshly grated turmeric, or powder
- 1/2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1/2 red finger chile, chopped
- 1 tablespoon pomegranate molasses
- 1 small can chick peas
- 3/4 cup chicken stock
Garnish:
- Parsley
- Lemons
Directions
- In a pressure cooker or pot over medium high setting, brown the chicken legs with olive oil, salt, pepper and onions for three to four minutes until evenly golden.
- Add the remaining ingredients, except garnish,
- Cover and check instructions on pressure cooker, seal and cook on medium, for 20 minutes.
- Just before serving sprinkle with fresh chopped parsley and chopped preserved lemons, if you have them.
