Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

What's it going to be? Pressure cooker stew or slow cooker stew? This North African-inspired recipe can be made in either handy appliance.

Source: Better Homes and Gardens

Gallery

Credit: Carson Downing

Recipe Summary

hands-on:
20 mins
total:
1 hr 40 mins
Servings:
4
Yield:
6 to 8 cups stew
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl combine cumin, ginger, cinnamon, cayenne, and 1/2 tsp. kosher salt. Rub chicken with half the spice mixture.

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  • In a 4- to 6-qt. Dutch oven heat coconut oil over medium. Cook chicken 6 to 8 minutes or until browned, turning once. (Cook in batches if necessary to prevent crowding.) Add garlic around chicken; cook 1 minute more. Add remaining spice mixture, the crushed tomatoes, and broth. Bring to boiling; reduce heat. Simmer, covered, 45 minutes. Add cauliflower, chickpeas, apricots, and olives. Return to boiling; reduce heat. Simmer, covered, 25 minutes. Uncover; cook 10 minutes more or until chicken is tender, stirring occasionally. Remove and shred chicken, discarding skin and bones. Stir shredded chicken into stew. If desired, serve over couscous and top with parsley and/or almonds. Serves 4.

Tips

For a thicker stew, stir together 1/4 cup water and 2 tablespoons cornstarch. Stir into Stew for the last 5 minutes cook time.

Pressure Cooker:

Rub chicken and brown as above using saute setting for 6-quart electric cooker or brown in pot for 4- to 6-quart stove-top cooker. Add garlic around chicken; cook 1 minute more. Add remaining spice mixture, crushed tomatoes, broth, cauliflower, chickpeas, and apricots. Lock lid. Set electric cooker on high pressure to cook for 12 minutes. For stove-top cooker bring up to pressure over medium-high heat according to manufacturer's directions; reduce heat enough to maintain stead (but not excessive) pressure. Cook 12 minutes. Remove from heat. Let stand to release pressure naturally for 15 minutes. Release any remaining pressure. Open lid carefully. Remove chicken and shred as directed. Return chicken to mixture. Serve as above.

Slow Cooker:

Rub chicken and brown as above. Add garlic and cook as above. Transfer mixture to a 4- to 6-quart slow cooker. Add remaining spice mixture, crushed tomatoes, broth, cauliflower, chickpeas, and apricots. Cover; cook on low for 7 hours or on high for 3 1/2 hours. Remove chicken and shred as above. Return chicken to mixture. Serve as above.

Nutrition Facts

418 calories; fat 11g; cholesterol 90mg; saturated fat 4g; carbohydrates 48g; mono fat 3g; poly fat 2g; insoluble fiber 11g; sugars 19g; protein 34g; vitamin a 860.7IU; vitamin c 50.5mg; thiamin 0.3mg; riboflavin 0.4mg; niacin equivalents 9.4mg; vitamin b6 1.2mg; folate 136.4mcg; vitamin b12 0.3mcg; sodium 1317mg; potassium 1329mg; calcium 155mg; iron 6.3mg.
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