Cookbook
the Smart Oven
™
Pro
BOV820BSS
Braised Lebanese 7 Spice Chicken
1
Prep hours minutes / Cook hours minutes
2
Serves
6 chicken marylands
2 tablespoons baharat or Lebanese 7 Spice Herbies
1 teaspoon salt
2 tablespoons olive oil
2 brown onions, peeled, sliced
2 clove garlic, finely chopped
1 teaspoon chilli flakes
3 cups chicken stock
Skin form 1 preserved lemon, cut into thin strips
3 sprigs thyme
Salad
1 medium turnip, peeled, finely shaved
1 medium beetroot, peeled, finely shaved
1 medium fennel, finely shaved
4 radish, finely sliced
Heart and inner leaves of 1 bunch celery,
finely sliced on an angle
½ pomegranate, seeds removed
¼ bunch mint, picked
¼ bunch dill, picked
¼ bunch flat parsley, picked
¼ cup walnuts, lightly roasted, roughly chopped
Burnt Eggplant
2 medium eggplant
½ cup tahini
2 clove garlic, finely chopped
Juice 1 lemon
Salt
Dressing
2 teaspoons pomegranate molasses
Juice 1 lemon
3 tablespoons extra virgin olive oil
1 teaspoon baharat (see below)
Salt & fresh ground pepper to taste
Baharat
1 tablespoon black peppercorns
1 tablespoon cumin seeds
2 teaspoons coriander seeds
1 teaspoon whole cloves
½ teaspoon cardamom seeds
1½ tablespoons paprika
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Method
To marinate chicken, rub chicken with salt, baharat
and olive oil. Set aside for at least hours.
Turn FUNCTION dial to SLOW COOK setting.
Turn TIME dial to hours. Turn TEMPERATURE
dial to HIGH. Press the START button.
Heat oil in an ovenproof casserole dish over
medium/high heat on a stove top for minute.
Add marinated chicken in batches. Cook for
– minutes on each side or until browned. Remove.
Add onion, garlic and chilli flakes. Cook for
minutes or until onion start to soften.
Pour in stock and gently scrape the bottom of the
pan with a wooden spoon to remove any sediment.
Add chicken, preserved lemon and thyme. Cover
with foil. When preheating has completed, place
casserole dish in the oven for hours or until meat
is very tender and coming away from the bones.
Meanwhile, place eggplants over a flame, turning
occasionally. Cook until skin is charred and flesh
is soft.
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Dunk cooked eggplants into a bowl of cold water
and quickly remove the skin. Drain on paper towel.
Roughly chop eggplant flesh and place in a bowl.
Stir through the remaining ingredients and season
with salt to taste.
To prepare the salad, gently toss the ingredients
together in a bowl.
To prepare the dressing, whisk or shake together
pomegranate molasses, lemon juice, olive oil,
baharat and a little salt in a small bowl or jar.
Drizzle over salad just before serving.
When chicken is cooked, gently remove from the
dish. Skim any fat from the cooking liquid. Return
dish with cooking liquid to the stove top and cook
for minutes over high heat until it is reduced and
thickened slightly to form a glaze.
Add chicken to warm and coat in glaze.
Season and serve with burnt eggplant and salad.
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