At lady 10 minutes of cooking, add carrots and continue to cook until all cooked through. And set on Stew to cook for 40 minutes.Ħ. Add the rest of ingredients except carrots. In a saucepan, heat butter on medium heat, add chicken to brown on each side including marinate mix, making sure the mixture not getting burnt.Ĥ. Coat chicken with marinate mix and keep in the refrigerator for 1-2 hours (optional).ģ. Mix the marinade ingredients well in a bowl.Ģ. Sea salt and freshly ground black pepperġ.leaves from a small bunch of fresh coriander/cilantro, finely chopped.5 cm/2 inches fresh ginger, peeled and grated.steamed carrots tossed with fresh mint, to serve(optional).2 tablespoons ghee or 1 tablespoon olive oil plus 1 tablespoon butter.Unlike a pressure cooker, which works under high pressure and high heat over 250☏ and destroys more nutrients, our clay crock pot cooker preserves these nutrients by applying even, mild heat to achieve the perfect tenderness and retain the moisture in your food. Our low temperature cooking activates enzymes in your food to promote easier digestion and nutrient absorption. The Vita Clay cooking system naturally enhances the taste of your food while preserving essential nutrients. This absorbent sealed clay cooking system circulates heat and moisture to evenly cook the food - no oil is necessary! Enjoy lower fat meals with reduced risk of obesity and heart disease. It can cook with superior results to a roaster, a crock pot, a conventional stove top and even better than a pressure cooker. The secret is the combination of sealed clay pot cooking that allows continuous even low heat. Vita clay pot cooker combines the best of both worlds of a crock pot and pressure cooker yet delivers a better end cuisine. Olive & Thyme 416-418 Barlow Moor Rd, Chorlton, Manchester M21 8AD. This chicken tagine was divine! I took my vita clay pot to the party! All of us couldn’t get enough out of it! It was sooooo good! You have to try it at home! Yum! Or just tear it into chunks and eat it while it’s warm out of the oven.Make this tender moist chicken tagine fast as pressure cooker in VitaClay, the best slow cooker Serve toasted with mozzarella, cherry tomatoes, balsamic glaze and lots of fresh herbs.

It’s a rustic, homey loaf filled with lemon-scented olives, herbs and sea salt. I actually don’t remember which bread recipe I made that first year.īut I do remember the quiet calm of my kitchen that morning, and I do remember the tiny nugget of hope I did not directly look at, and a wish that starting the new year in such a soft way would maybe set the tone for the year to come.Īnd this year, a return to the man himself, baking Nigel Slater’s green olive and thyme focaccia from his book A Year of Good Eating, otherwise known as Kitchen Diaries III. I saved and bookmarked many a bread recipe throughout that year, wondering which one would be THE ONE to start a new tradition with. Something of a ritual’ stayed with me from the moment I read it to the following new year’s day. His simple statement: ‘I begin the year with flour on my hands. A quiet ritual I literally stole from Nigel Slater, an English cook and food writer. For the past few years, I have woken up on new year’s day and baked bread.

Olive and thyme bowls