As part of Dima's Kitchen Ramadan Special, Tavola are sponsoring 3 Giveaways for Dima's Kitchen Readers. For details on the giveaways and how to enter the draw, please follow this link.
This post is written to explain to you how to make best use of the Fissler Pressure Cooker (giveaway sponsored by Tavola) & to give you a delicious recipe that showcases the perfect and super fast cooking property of this pressure cooker.
For this recipe in Arabic, Click this link
|Chicken, Mushroom, Cream - Always a winner combination|
You live but once; you might as well be amusing." - Coco Chanel
I remember coming back from school to this delicious meal. I very well remember how it made me feel... comforted and at home. Since we are right in the middle of Ramadan, I thought of posting this recipe to help you find comfort, as fasting is tough this year with the long hours and the heat. Tuck into this creamy deliciousness, with a side of Vermicelli Rice and let it sooth your soul.
Please remember good ingredients are the base for good food. Buy fresh mushrooms and never use canned mushrooms! The soaked canned mushrooms can never taste any good! The fresh ones on the other hand are delicious, properly crunchy, and even smell way better. If you are used to using canned mushrooms, please use this advise and toss them away! Go fresh!
Tip Never wash fresh mushrooms under running water! They absorb the water, which ruins their texture. Instead, use a clean, wet kitchen towel and rub them clean. This way they remain crunchy and tasty, instead of those water filled washed ones. Yaykes!!
Ramadan Recipe 17
|Use Fresh Mushrooms never the canned ones|
4 Chicken breast cut into cubes
200g Button mushrooms, cleaned and quartered
3 tbsp butter
5 Garlic cloves crushed
1 medium onion, finely chopped
2 ltrs water
1.5 ltrs Chicken broth (recipe for today's broth is included in this post)
400 ml Cooking Cream
1 tbsp White pepper corns
1/4 tsp ground Nutmeg
A pinch of cinnamon
2 bay leaves
Salt & Black pepper
Juice of 1/2 lemon
3 tbsp finely chopped Parsley
|Cook the chicken in the Fissler Pressure Cooker and you will have |
very moist and tender chicken pieces and a succulent broth to complete this dish
In your Fissler pressure cooker, melt 2 tbsp butter, but do not brown. Add the chopped onion and stir to coat with the butter, add the crushed garlic and stir to coat. When onions are translucent but now browned, add the chicken pieces and stir-fry to brown slightly. Season with black pepper and salt. Add the white pepper corns, the bay leaves and the pinch of cinnamon. Top with 2 ltrs of water. Cover tightly (as per manufacturer's instructions) and let cook for 20 minutes after boiling. Remove from heat. Cool down and open the pressure cooker (please follow manufacturer's instructions). Using a sieve, in a large heat-proof bowl, separate the chicken from the broth. Set aside.
|Step-by-step making of Chicken and Mushroom in a Cream Sauce|
Really simple, really good.
|Fissler Pressure Cooker|
Giveaway Sponsored by Tavola
for Dima's Kitchen Blog Readers
Hope you enjoyed today's post and that you are as excited about winning this Fissler Pressure Cooker. Come back again tomorrow for more fabulous recipes. But before you go, you know I love to hear from you, so make sure to leave me a comment :)
Remember to like Tavola this Ramadan, they are loving you with all these giveaways!