just drafting this for geoff to try, will update after he has made it :)
EDIT - please don't use this yet! while this is the exact recipe that is delicious in the slow cooker it was pretty ordinary in the tmx. stay tuned for a fix...
parsley
2 cloves garlic, peeled
1 onion
olive oil
2-3 chicken breasts, diced, tossed in seasoned flour (plain flour with salt & black pepper added)
1-2 carrots, 1 diced & 1 cut into 1" chunks
1-2 zucchini, diced & 1 cut into 1" chunks
1-2 green capsicums, diced
1/3 cup white wine
chicken stock powder or cube
passata or diced tomatoes - tinned, plus a few fresh if desired
olives - green and / or black, seeded, cut in half
rosemary - 1/2 tspn?
2 bay leaves
freshly ground black pepper
cook pasta
chop parsley for5-10 seconds on speed 6, remove to bowl
chop garlic for 2-5 seconds on speed 6 until you can hear them stop hitting the sides
chop onion, chunked (not diced) carrot & zucchini & half capsicum 5-10 seconds speed 6
scrape down sides and add olive oil - around 10g
cook 2 mins 100' speed 1
add chicken and carrot. cook 5 mins 100' reverse speed 2-3 (whatever you need to keep it moving)
add all other ingredients - zucchini and diced capsicum, white wine, stock, passata / diced tomatoes, olives, rosemary & bay leaves
cook 15 mins 100' reverse speed 2-3 (whatever you need to keep it moving)
add parsley & mix for a few seconds until mixed through
serve with spiral pasta
hmmm isn't there a recipe on the tmx site? better go check that out too ;)
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