Simple ingredients with a texture rich with mouth-watering flavours; this chicken stew comes together in just under 35 minutes.

Ingredients

• 1 Tbs oil
• 500g chicken fillet, chopped
• 1 red capsicum, chopped
• 1 green capsicum, chopped
• 250g baby potatoes, halved
• 2 zucchinis, sliced
• 2 tsp ground harissa
• 1 tsp garlic powder
• 1 tsp paprika
• ½ cup red wine
• 400g tin tomatoes
• Serve on cous-cous and garnish with toasted almonds and parsley

Method

1. Press BROWN/SEAR function, adjust time to 10 minutes, and press START/STOP. Preheat. Add oil and brown chicken and set aside.
2. Add capsicum cook for 2 minutes.
3. Press STOP/START. Add all other ingredients.
4. Secure the lid ensuring the steam release valve is in the seal (closed) position. Press POULTRY and set time to 20 minutes.
5. Once the Crock-Pot® Express Pressure Multicooker has finished cooking, allow for a natural pressure release time of 5 minutes. Carefully release any pressure left inside before opening.
6. Serve chicken on couscous and garnish with parsley and slivered almonds.