I had just finished work at 5pm but had a class to teach at 6. With a little forward planning, I thawed the chicken during the day, but I needed to get things going pronto so dinner could be ready by the time I finished teaching at 7! A one pot meal seemed like the best option, so I decided to just throw everything into my pressure cooker! That doesn’t mean you actually need one to prepare this recipe. You can equally use any heavy based deep pan, but the key is to seal it well with foil and a tight fitting lid to allow the build up of steam to cook the meat. Allow an additional 20 minutes to achieve the same “almost-falling-off-the-bone”, juicy, tender pieces of chicken.
Prep time: 10 mins
Cooking time: 35 mins
- 1 kg chicken thighs, slashed lightly
- 10 small new potatoes
- 2 tbsp vegetable oil
- 1 medium onion, sliced
- 3-4 cloves garlic, minced
- 2″ piece root ginger, grated
- 1 tbsp tomato purée
- juice of half a lemon
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 a 1 tsp chilli powder
- 2 tsp smoked paprika
- 1 tsp black pepper
- 1 vegetable stock cube dissolved in 500 ml water
- salt to taste
- Prepare the stock and set aside.
- Gently heat the oil in the pressure cooker and add all the ingredients except the stock. Stir well to coat the chicken with all the spices.
- Add the stock, stir, cover and cook for 35 mins.
- If too much liquid remains in the pot, cook uncovered for another 5 mins or until desired consistency of gravy is reached.
Serve with your preferred salad for a deliciously healthy balance meal 😊