How To Make Pressure Cooker Moroccan Chicken
The Morrocan spice blend, ras el hanout, brings out the best in this Moroccan chicken, a pressure cooker dish with olives, raisins, lemon, garlic, & onions.
- 1tspground ginger
- 1tspground cumin
- 1tspground coriander
- ½tspground turmeric
- ½tspground cinnamon
- ½tspground allspice
- ½tspkosher salt
- 1tbspolive oil
- 1cuplow sodium chicken broth
- 1cuppitted green olives,(with or without pimentos)
- ½lemon seeds,removed, sliced thinly
- 3lbschicken thighs,boneless skinless
- ¼cupcilantro,or parsley, chopped
In a small bowl, stir together the spices and salt.
Select pressure cooker’s “Sauté” setting and heat the olive oil. Add the onion and garlic and cook for about 5 minutes until the onions are softened and the garlic is beginning to brown. Stir in the spices and cook for 1 more minute.
Pour in the chicken broth and scrape the bottom of the pot release any browned spices. Stir in the olives, raisins, lemon slices, and chicken thighs.
Secure the lid on the pressure cooker and make sure the pressure release valve is set to its “Sealing” position. Select the “Poultry,” “Manual” or “Pressure Cook” setting, and set the time to 15 minutes at high pressure.
When the cooking program ends, either perform a quick pressure release by moving the pressure valve to its “Venting” position, or let the pressure release naturally and leave the chicken on the pressure cooker’s warming setting until ready to serve.
Sprinkle the chicken with chopped cilantro and/or parsley, and serve it with rice, couscous, riced cauliflower, or zucchini noodles.
- Calories: 458.09kcal
- Fat: 32.66g
- Saturated Fat: 8.33g
- Trans Fat: 0.14g
- Monounsaturated Fat: 14.90g
- Polyunsaturated Fat: 6.36g
- Carbohydrates: 11.62g
- Fiber: 1.64g
- Sugar: 6.31g
- Protein: 29.59g
- Cholesterol: 166.70mg
- Sodium: 500.85mg
- Calcium: 40.12mg
- Potassium: 504.86mg
- Iron: 2.00mg
- Vitamin A: 51.15µg
- Vitamin C: 3.90mg
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