Turkish chicken stew cooked in a pressure cooker
1 hour 10 minutes
Total Time
55 min
Cooking Time
15 min
Preperation Time
Ingredients
| 9 EL | Olivenöl |
| ½ TL | Chiliflocken |
| 2 | Minzblättchen, geschnitten |
| 200 g | Kichererbsen |
| 1 | Chilischote (oder Chiliflocken) |
| 3 TL | Koriander, gemahlen |
| 2 EL | Rapsöl |
| 3 EL | Oreganoblättchen, geschnitten |
| 1 | Brathähnchen, etwa 1,2 kg |
| 750 ml | Gemüsebrühe |
| 1 | Knoblauchzehe |
| 25 g | Pistazien, gemahlen |
| 4 TL | Tahinipaste |
| 2 EL | Geröstetes Sesamöl |
| 3 TL | Zitronensaft |
| 200 g | Okraschoten (ersatzweise grüne Bohnen) |
| 1 | Paprikaschote, rot |
| 1 | Paprikaschote, grün |
| 1 | Paprikaschote, gelb |
| 1 | Bio-Zitrone |
| 2 TL | Chiliflocken |
| 1 TL | Fenchelsamen |
| 1 | kleines Fladenbrot |
| 3 EL | glatte Petersilie, gehackt |
| Salz | |
| Pfeffer, frisch gemahlen |
Instructions
Step 1 of 10:
For the chilli-mint oil, place 4 tbsp. olive oil with chilli flakes, mint leaves and ¼ tsp. salt in a small bottle, shake and set aside.
Step 2 of 10:
Wash the chickpeas and place them in the Pressure Cooker with 1 litre of water. Close the Pressure Cooker according to the instructions, set the cooking crown in the Lid to level 2 (high-pressure cooking level), and heat the contents over full heat. As soon as the yellow ring becomes visible, reduce the heat. When the green ring appears, the cooking time of 25 to 30 minutes begins.
Step 3 of 10:
While the chickpeas are cooking, prepare the poultry marinade. To do this, halve the chilli pepper lengthways, remove the seeds, wash it and dice it very finely. Mix with the coriander, 2 tbsp. rapeseed oil, 2 tsp. salt and a few oregano leaves. Cut the chicken into 4 pieces, wash, pat dry and rub with the marinade.
Step 4 of 10:
When the chickpeas are fully cooked, release the steam from the Pressure Cooker according to the instructions and open it. Remove the chickpeas and leave to drain.
Step 5 of 10:
Heat the rapeseed oil in the Pressure Cooker, add the chicken pieces and brown them. Pour in the stock, close the Pressure Cooker according to the instructions, set the cooking crown in the Lid to level 2 (high-pressure cooking level), and heat the contents over full heat. As soon as the yellow ring becomes visible, reduce the heat. When the green ring appears, the cooking time of 15 to 20 minutes begins.
Step 6 of 10:
Meanwhile, for the pistachio hummus, peel the garlic clove and blend with 100 g of the cooked chickpeas, the ground pistachios, the tahini paste, 5 tbsp. olive oil, the sesame oil and the lemon juice. Season with salt and pepper.
Step 7 of 10:
Wash and trim the okra. Halve the peppers, trim, wash and cut into coarse pieces. Wash the organic lemon, pat dry and grate the zest. Halve the lemon and squeeze out the juice.
Step 8 of 10:
When the poultry cooking time is up, release the steam from the Pressure Cooker according to the instructions and open it. Add the remaining chickpeas, the okra, the peppers, the remaining oregano leaves, the chilli flakes, the fennel seeds, the lemon zest and juice. Close the Pressure Cooker according to the instructions, set the cooking crown in the Lid to level 2 (high-pressure cooking level), and heat the contents over full heat. As soon as the yellow ring becomes visible, reduce the heat. When the green ring appears, the cooking time of 1 to 2 minutes begins. When the cooking time is up, release the steam from the Pressure Cooker according to the instructions and open it.
Step 9 of 10:
Remove the chicken pieces, take the meat off the bones, return it to the Pressure Cooker and mix with the vegetables. Season with salt and pepper.
Step 10 of 10:
Heat the spiced oil in a non-stick Frying Pan. Cut the flatbread into pieces and toast until crisp in the spiced oil.
Sprinkle the poultry stew with the chopped parsley and serve with the flatbread and pistachio hummus.
