Made with kumara, New Zealand's native sweet potato, this stew is prepared by pressure-cooking chicken thigh together with bulgur and kumara. Bulgur's whole-grain nature adds both texture and nutrition to the stew.
Sear the chicken thigh with the onion and garlic cloves in the olive oil for 8 minutes.
Add the kumara, bulgur, chicken broth, thyme, salt and pepper and stir.
Close the lid and cook for 15 minutes from the first hiss.
Remove from the heat and let the pressure release naturally.
Open the lid, stir the stew gently and serve hot.
Wait for the pressure to release naturally before opening the lid, or the hot liquid may splash. Allergens: contains wheat (gluten, bulgur).
If you can't find kumara, you can swap it one-to-one for sweet potato; the texture and taste come out very close.
Admin DadaGastro · verified in test kitchen15 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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