Chicken and turkey
This stew is made by pressure-cooking chicken leg meat with bulgur and kumara, New Zealand's local sweet potato. Whole-grain bulgur adds both texture and nutritional value.
Sear the chicken leg meat with the onion and garlic cloves in olive oil for 8 minutes.
Stir in the kumara, bulgur, chicken stock, thyme, salt and black pepper.
Close the lid and cook for 15 minutes from when you hear it boiling.
Remove from the heat and let the steam subside naturally.
Open the lid, gently stir the stew and serve hot.
Let the steam subside naturally before opening the pressure cooker, or hot liquid may splash out. Allergens: contains wheat (gluten, bulgur).
15 dakikalık düdüklü pişirme bende bulguru fazla yumuşattı, neredeyse lapa kıvamına geldi. İkinci seferinde süreyi 10 dakikaya indirince bulgur tane tane kaldı ve sonuç çok daha iyiydi.
Düdüklünüzün gücüne göre süre değişebilir, bulgurun tane tane kalmasını istiyorsanız süreyi birkaç dakika kısaltarak deneyebilirsiniz.
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