Chicken with Slow-Roasted Garlic, Potatoes, Green Asparagus, and Peppers

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

In this dish, it's best to use a sequential layering method during the braising process, as all the components have different cooking times.

Ingredients

Star anise - 2 pieces
Chicken Drumstick - 2 pieces
Potato - 10.6 oz
Asparagus - 3.5 oz
Sweet Pepper - 1 piece
Garlic - 1 head
Chicken Broth - 17 fl oz
Butter - 1.8 oz
Olive Oil - 1 fl oz
Soy Sauce - 1 tablespoon
Sugar - 1 tablespoon
Thyme - 4 stalks
Ground Cumin - a pinch
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Mix the sugar with the soy sauce and olive oil, add the thyme sprigs, star anise, and cumin, and marinate the chicken for about an hour. If you need to marinate it longer, that's fine, but try not to exceed a day; the marinade will draw out the chicken's texture.

Step 2

Turn on the multicooker in frying mode and lightly brown the chicken. Then, pour in the chicken broth, add the butter, the sliced potatoes (you can leave the skins on relatively young potatoes), and the halved head of garlic. Close the multicooker.

Step 3

Sauté the chicken with the vegetables for about forty minutes, then place asparagus and slices of sweet pepper on top and simmer covered for another five to seven minutes. When serving, season with salt and pepper to taste. You can also drizzle with sauce or serve it on the side if there's enough.