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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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