Chicken stew with tomato "Makhtoum", video recipe

We have given the classic chicken and tomato stew a new touch. Arabic spices, cloves or natural yogurt are ingredients that add a lot of value to the recipe. A dish full of benefits and very healthy that the whole family will like. Giving a fresh touch to traditional traditional recipes will make us interested and curious again.

• 1 chicken cut into 4 (wing-breast, thigh-overthigh)
• 1 onion (cut into large pieces)
• 2 tbsp Arabic spices (skewers)
• 4 nails
• 1 c/s of concentrated tomato
• 4 tbsp natural unsweetened yogurt
• 5 peeled tomatoes
• 0.5 l chicken broth
• Sunflower oil
• 200 g cooked peas
• Mint
• pita bread
• Salt

1. We start by browning the seasoned chicken in sunflower oil in our Classica 6L Quick Cooker . We withdraw and reserve.

2. Cut the onion into large pieces and fry in the same oil. Add the spices and stir without burning.
3. We quickly add the tomato concentrate and yogurt and integrate everything well. It's time to add the peeled tomatoes and fry for a few minutes until the water is eliminated.
4. We return the reserved chicken to the pot, cover with chicken broth and close the pot.
5. When there is pressure, we lower the heat to minimum and wait about 25 minutes until the chicken is well done.

6. We depressurize the pot with a stream of cold water. We open and finish by adding the cooked peas and integrating the entire stew well until it has the desired texture.