Recipes
Photo by Nina Gallant
Ingredients
1 tablespoon canola oil
4 chicken leg quarters, skin-on, thigh and drumstick separated
2 ounces pancetta, ¼-inch julienne
1 ½-inch finger of ginger, peeled, long slices
10 garlic cloves, smashed
1 red onion, sliced
1 cup carrot nubs, roughly chopped
4 ribs celery, roughly chopped
1 jalapeño pepper, thinly sliced with seeds
2 cups edamame, shelled
1 cup Wan Ja Shan® organic wheat-free tamari
Water
Kosher salt and freshly ground black pepper to taste
Curried Leeks
3 large leeks, washed, split lengthwise and cut into 1/3-inch lengths, white and light green parts only
1 tablespoon canola oil
¾ cup heavy cream
½ cup water
1 tablespoon Wan Ja Shan® organic soy sauce
2 teaspoons curry powder
Kosher salt and freshly ground black pepper to taste
Directions
1. In a pressure cooker over medium- high heat, add the oil.
2. Season the chicken with salt and pepper, and add to the pressure cooker, skin-side down. Cook until skin is golden brown, about 8 to 10 minutes. Transfer the chicken to a plate and reserve.
3. Add pancetta, ginger, garlic, red onion, carrot, celery, jalapeño and edamame to the pressure cooker. Allow to sweat for about 3 minutes.
4. Deglaze with the tamari and add enough water to submerge both the vegetables and chicken pieces. Taste the cooking liquid and adjust the seasoning if necessary. Return the chicken to the pressure cooker, submerging it. Cover the pressure cooker with the lid, sealing it tightly. Bring to a simmer, and cook 15 to 20 minutes from when the pressure cooker steams.
5. To make curried leeks, Place all of the ingredients to the Actifry and set timer for 15- 20 minutes. Stir once during cooking.
6. When cooking time for chicken has expired, rinse the lid under cold water to release the steam and carefully open the pressure cooker. Pour the braise into a serving bowl and garnish with the curried leeks.
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