Other Content

2928
COURSE:
ENTRÉE
PREP TIME:
15 MINUTES
COOK TIME:
45 MINUTES
YIELDS:
6 SERVINGS
FUNCTION: slow cook
1½ lb boneless skinless chicken
breasts, sliced
½ tsp each salt and pepper
2 tbsp canola oil
1 onion, sliced
2 zucchini, sliced
2 cloves garlic, minced
1 tbsp minced fresh ginger root
1 can (14 oz) coconut milk
2 tbsp Thai green curry paste
3 tbsp chopped fresh cilantro
2 tbsp lime juice
1 tbsp soy sauce
1½ cups jasmine rice, cooked
according to package directions
Press BROWN/SAUTÉ, set temperature to HIGH, and then press
START/STOP. Allow Multi-Cooker to preheat. Season chicken
with salt and pepper. Add half of the oil to Cooking Pot. Brown
chicken, stirring occasionally, for 7 minutes or until well browned.
Transfer to plate.
Add remaining oil to Cooking Pot; add onion, zucchini, garlic and
ginger. Sauté, stirring, for 5 minutes or until vegetables start to
soften. Add coconut milk and curry paste, stirring to incorporate
browned bits into sauce.
Press START/STOP. Return chicken to Cooking Pot. Secure the
lid. Make sure Steam Release Valve is in the “Release” (open)
position. Select SLOW COOK, set temperature to LOW, and
adjust time to 30 minutes. Press START/STOP.
Just before serving, add cilantro, lime juice and soy sauce. Serve
over rice.
Green Coconut Chicken Curry
INGREDIENTS: DIRECTIONS:
FUNCTION: steam
Place each piece of salmon in the middle of a 8˝ x 8˝ square of
baking paper. Evenly divide lemon, basil and dill, and place over
salmon. Dot with butter. Bring corners of baking paper to the
center and secure to form a parcel.
Place 2 cups of water in the base of the Cooking Pot. Place
Steaming Rack over water. Place salmon parcels on the rack.
Secure the lid. Press STEAM, set pressure to HIGH, and adjust
time to 3 minutes. Make sure the Steam Release Valve is in the
“Seal” (closed) position. Press START/STOP. Once cooking has
completed and the pressure is released, allow to cool.
4 x 7 oz fillets salmon, skin on
1 lemon, finely sliced
1 bunch fresh basil
1 bunch fresh dill
3½ tbsp butter, room temperature
Salt and freshly ground black
pepper, to taste
2 cups water
COURSE:
ENTRÉE
PREP TIME:
5 MINUTES
COOK TIME:
3 MINUTES
YIELDS:
4 SERVINGS
INGREDIENTS: DIRECTIONS:
Herbed Salmon Parcels