This AM on Breakfast Television Montreal, I shared two great recipes with Joanne Vrakas.  Each can easily be prepared in either a slow cooker or a pressure cooker.

You can watch by clicking here or on the image below:

Here are the recipes:

Easy Turkey Breast

1 large onion, sliced thinly
1 turkey breast bone-in ( or boneless, or turkey roll- and yes you can even do this with a turkey leg or add in two drumsticks with the breast!)
1 c. orange juice (approx)
1 Tbsp dry mustard (use prepared mustard if you don’t have dry- no problem)
1 Tbsp olive oil
Montreal Steak Spice, to taste
6 cardamom pods

• Place sliced onion on bottom of pot / crock
• In a bowl, combine orange juice, mustard and olive oil
• If you have time to marinate the turkey:
  • Marinate in the above mixture ( in a zipper-sealed bag) for as little as 15 minutes or as long as overnight
• If you don’t have time to marinate, you can quickly dip the turkey into the liquid before transferring to the pot /crock (or skip this step entirely)
• Place turkey in pot / crock
• Sprinkle with Montreal Steak Spice
• Add 6 cardamom pods ( these should be removed when cooking is complete)
• Cover and cook as follows:

Pressure cooker: as per booklet directions.

• If you have an Instant Pot, I recommend Poultry setting 12 minutes for boneless or 15 minutes for bone-in ( You can also do 15 mins for boneless- it will come out fine).
• I recommend the slow release.  If using a forced release, then I recommend making sure your meat is fully cooked with a meat thermometer

Slow Cooker: Cook on high for 4-5 hours or on low for 8-10 hours

Don’t forget to remove the cardamom pods before serving!  Slice and serve with rice and Enjoy!

Note: I sometimes make 2 turkey breasts at once and save the second one to have sliced turkey breast to put in lunch salads!

Moroccan Chicken with Preserved Lemons & Black Olives (inspired by the recipe found in the Panache Cookbook)

1 large onion, sliced thinly
1 Chicken, cut up (or 8 boneless, skinless chicken thighs -or- 4 boneless, skinless thighs and 4 boneless skinless breasts)
1/4 tsp turmeric
1 Tbsp grated ginger (I recommend grating it from frozen!)
1 c. sliced preserved lemon
1/2 c. pitted kalamata olives, halved
pinch of saffron
1 c. water
Salt & Pepper to taste ( note that preserved lemons and olives are already very salty)
2 Tbsp chopped parsley
2 Tbsp chopped cilantro

• Place sliced onion on bottom of pot / crock
• Add chicken
• Sprinkle chicken with turmeric
• Add ginger, lemon, olives, water and saffron
• Cover and cook as follows:

Pressure cooker: as per booklet directions.

• If you have an Instant Pot, I recommend Poultry setting 12 minutes for boneless or 15 minutes for bone-in ( You can also do 15 mins for boneless- it will come out fine).
• I recommend the slow release.  If using a forced release, then I recommend making sure your meat is fully cooked with a meat thermometer

Slow Cooker: Cook on high for 4-5 hours or on low for 8-10 hours

Add parsley and cilantro and toss slightly to wilt just before serving. Serve with couscous or rice & enjoy!

Tanya