Turkish chicken stew cooked in a pressure cooker
1 hour 10 minutes
Total Time
55 min
Cooking Time
15 min
Preperation Time
Ingredients
| 9 tbsp | Olive oil |
| ½ tsp | Chili flakes |
| 2 | Mint leaves, sliced |
| 200 g | Chickpeas |
| 1 | Chili pepper (or chili flakes) |
| 3 tsp | ground coriander |
| 2 tbsp | rapeseed oil |
| 3 tbsp | Oregano leaves, sliced |
| 1 | Roast chicken, about 1.2 kg |
| 750 ml | Vegetable broth |
| 1 clove of garlic | |
| 25 g | Ground pistachios |
| 4 tsp | Tahini paste |
| 2 tbsp | Toasted sesame oil |
| 3 tsp | lemon juice |
| 200 g | Okra (or green beans as a substitute) |
| 1 | Red bell pepper |
| 1 | Green bell pepper |
| 1 | Yellow bell pepper |
| 1 | Organic lemon |
| 2 tsp | Chili flakes |
| 1 tsp | fennel seeds |
| 1 | small flatbread |
| 3 tbsp | flat-leaf parsley, chopped |
| Salt | |
| Freshly ground pepper |
Instructions
Step 1 of 10:
For the chili-mint oil, combine 4 tbsp olive oil with chili flakes, mint leaves, and ¼ tsp salt in a small bottle, shake, and set aside.
Step 2 of 10:
Wash the chickpeas and add them to the pressure cooker with 1 liter of water. Close the pressure cooker according to instructions, set the pressure regulator to level 2 (quick cooking level), and heat the contents over high 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. Halve the chili pepper lengthwise, remove the seeds, wash the pepper, and cut into very small cubes. 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 cooked, release the pressure from the pressure cooker according to instructions and open it. Remove the chickpeas and drain.
Step 5 of 10:
Heat the rapeseed oil in the pressure cooker, add the chicken pieces, and sear them. Pour in the broth, close the pressure cooker according to instructions, set the pressure regulator to level 2 (quick cooking level), and heat the contents over high 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, puree it with 100 g of the cooked chickpeas, the ground pistachios, the tahini paste, 5 tbsp olive oil, and the sesame oil. Season with salt and pepper.
Step 7 of 10:
Wash and trim the okra pods. Halve, clean, and wash the bell peppers, then cut into large pieces. Wash and dry the organic lemon, then zest it. Halve the lemon and squeeze the juice.
Step 8 of 10:
After the poultry cooking time is finished, release the pressure from the pressure cooker according to instructions and open it. Add the remaining chickpeas, okra pods, bell pepper pieces, remaining oregano leaves, chili flakes, fennel seeds, lemon zest, and juice. Close the pressure cooker according to instructions, set the pressure regulator to level 2 (quick cooking level), and heat the contents over high 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. After the cooking time is finished, release the pressure from the pressure cooker according to instructions and open it.
Step 9 of 10:
Remove the chicken pieces, remove the meat from the bones, return it to the pressure cooker, and mix with the vegetables. Season with salt and pepper.
Step 10 of 10:
Heat the spice oil in a non-stick pan. Cut the flatbread into pieces and toast until crispy in the spice oil.
Sprinkle the poultry pot with chopped parsley and serve with the flatbread and pistachio hummus.
