Posted on March 28th, 2013

Ragja chicken recipe

Boiling time on stove:  10 minutes
Cooking time in the DreamPot:  2 hours minimum
Cook in the:
✓ 5 litre DreamPot
✓ 6 litre DreamPot

Ingredients

Chicken thighs | 6 pieces (trim excess fat from chicken)
Olive oil | 2 tablespoons
White Wings ® Cornflour | 4 tablespoons
Garlic | 2 cloves crushed and finely chopped
Fresh oregano | 2 tablespoons chopped (or 1 teaspoon dried)
Fresh parsley | 2 tablespoons chopped (or 1 teaspoon dried)
Red wine vinegar | ¼ cup
Champagne | ½ cup (or white wine)
Pitted prunes | ½ cup
Pitted Spanish green olives | 12
Capers | ¼ cup + 1 tablespoon of the juice
Bay leaves | 3
Brown sugar | 1/3 cup
Pink salt & ground black pepper to taste

Method

  1. Open a large oven bag and place it into the large inner pot.
  2. Heat oil in a non-stick frying pan.
  3. Lightly roll chicken thighs in 3 tablespoons of cornflour and brown the chicken on all sides.
  4. Place the chicken into the oven bag and place 1 tablespoon of cornflour around the meat.
  5. Add all other ingredients into the oven bag.
  6. Remove the oven bag onto the table and with your hands squeeze the air out of the bag and tie into a tight knot close to the meat.  Also secure around the knot with the tie provided in the oven bag box.  Place into the large inner pot.
  7. Carefully pour hot water into the inner pot (not directly over the bag) until the water covers the bag to come approximately 3 cm from the top of the pot.
  8. Bring to the boil, covered with the stainless steel lid.  Once boiling, adjust the heat to maintain a gentle boil for 10 minutes.  It is important to check intermittently to ensure a gentle boil is maintained.
  9. Transfer into the DreamPot for the minimum cooking time.
  10. Prior to serving, carefully remove the oven bag and place into a serving dish.  Snip open the oven bag to remove the cooked meal.

Serving suggestion accompany with a side of steamed rice, broccolini and snow peas.

Cooking for family & friends over the Easter holidays… just love it!