Bouillabaisse

Moroccan Lemon Chicken Pressure Cooker

Moroccan Lemon Chicken Pressure Cooker

Ingredients

SERVES 4 to 6 – Cooker: 5- to 7-quart – Time: 6 minutes at HIGH pressure

• 1 medium white or yellow onion, chopped
• 2 cloves garlic, chopped
• leaves from 1 medium bunch fresh parsley, chopped.
• leaves from 1 medium bunch fresh cilantro, chopped.
• pinch saffron threads
• ¼ cup olive oil
• 2 teaspoons cumin seeds
• 2 teaspoons coriander seeds
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 4 chicken drumsticks, skin removed
• 4 bone-in chicken thighs, skin removed
• 1/3 cup slivered blanched almonds
• 1/3 cup raisins
• 1/3 cup chopped dried apricots
• 1 (10-ounce) jar pitted Kalamata olives, drained
• 1 large or 2 small lemons, sliced across ¼ inch thick, ends discarded
• 2 cups water or chicken broth

Method

1. In a 5- to 7-quart pressure cooker, combine the onion, garlic, parsley, cilantro, saffron, oil, and half of the spices: 1 teaspoon each cumin and coriander seeds, ½ teaspoon salt, and 1/8 teaspoon pepper
2. Nestle the chicken pieces on top of the onion mixture
3. Sprinkle with the remaining spices
4. Distribute the almonds, raisins, apricots, and olives over the chicken
5. Top with the lemon slices
6. Gently pour in the water so as not to disturb the ingredients
7. Close and lock the lid
8. Set the burner heat to high
9. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
10. Set a timer to cook for 6 minutes
11. Remove the pot from the heat
12. Open the cooker with the Natural Release method; let stand for 15 minutes
13. Be careful of the steam as you remove the lid
14. Taste for salt and pepper
15. Serve the chicken over rice, being sure to give each person some of the fruit and almonds

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