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Pipette stew and chicken hearts in slow cooker Crock-Pot 3.5 L

Pipette stew and chicken hearts in slow cooker Crock-Pot 3.5 L

Pipettes and hearts are cleaned, washed and drained.

Peel the onion and finely chop.

Peel a squash, grate it and slice it.

Peel a squash, grate it and squeeze the juice.

Peel the tomatoes and cut them into small pieces.

Put the oil and all the cut vegetables in the Crock-Pot 3.5 L slow cooker bowl.

Sprinkle with vegetables, pepper and paprika and mix.

Put the pipettes and hearts in the bowl.

Put the cherry tomatoes cut in half, sprinkle with spices.

Put 100ml of water and put the lid on.

Put on the "high" position for 4 hours.

Half an hour before it was ready, I mixed 2 tablespoons of flour with water and poured into the bowl, stirring.

I also put the finely chopped dill and I put the lid on.

After 4 hours I took the dish out of the appliance and put it in the preheated oven for 30 minutes to reduce the sauce.

It is very good with polenta.

Good appetite!



Pipette curry and chicken hearts

I will not claim that this preparation looks great. It looks a bit like a stew of ours, but I assure you that it excels in many respects. I'm not just talking about the special taste and aroma, qualities so often displayed in Indian cuisine that they have become implicit, but also the interesting contrast of textures: firm and tender chicken hearts, soft and juicy potatoes, elastic pipettes and velvety sauce.


Kitchen: Radu's recipes
Difficulty: Easy
Amount: 4 servings
Preparation time: Ten minutes
Cooking time: 1 hour

ingredients:
500 g mixture of pipettes and chicken hearts
500 g potatoes, clean and cut into 2 cm cubes
2 tablespoons sunflower oil
2 onions, finely chopped
1 tablespoon fresh, finely chopped ginger
2 teaspoons hot paprika
1 tablespoon sweet paprika
3 tablespoons tomato paste
2 bay leaves
6 cloves of garlic, grind
1/2 hot green pepper, cleaned of seeds and finely chopped
2-3 tablespoons of fresh, chopped coriander
2 tablespoons garam masala
2 teaspoons turmeric
1 teaspoon cumin seeds
2 teaspoons coriander, ground
salt
black pepper, freshly ground

Instructions:
It cleans the pipettes and hearts well. Cut the pipettes into smaller pieces. Scald in boiling water for 2 minutes, then drain and wash under running cold water. They are leaking again.
Wipe the potatoes well with water, by dabbing with paper towels.

Heat the oil in a saucepan, or large skillet, over low-medium heat. Add onion, garlic, cumin seeds and ground coriander. Stir and cook onions for 5-6 minutes, or until softened, stirring frequently. The mixture should not be watery, and the onion should be very soft and golden, not fried.

Add the hot pepper, sweet and hot paprika, bay leaf, garam masala, ginger, turmeric, tomato paste and 2/3 cup of water. Mix well and cover the pan. Cook the mixture for 5-7 minutes, stirring occasionally so that it does not stick to the bottom of the pot.

Add the mixture of pipettes and hearts. Salt and pepper. Mix well. Add water, just as long as the ingredients are covered. Bring to a simmer over low heat. Cover the pan and cook the ingredients for 20 minutes.

Add the potatoes, top with water to cover, stir and continue for another 20-25 minutes, until the pipettes and hearts are tender and the potatoes are done. Remove the lid and continue boiling quietly until the sauce is reduced and the curry has the desired consistency.

Add the chopped coriander, season with salt and pepper and mix. Serve the curry hot, as such or with unleavened sticks.

tips:
If you prefer the final dish to have more sauce, give up reducing the sauce after the potatoes have boiled.

If you prefer a more liquid curry, the potatoes can be crushed in a plate with a fork, to absorb the sauce.


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