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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
- 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
- Nestle the chicken pieces on top of the onion mixture
- Sprinkle with the remaining spices
- Distribute the almonds, raisins, apricots, and olives over the chicken
- Top with the lemon slices
- Gently pour in the water so as not to disturb the ingredients
- Close and lock the lid
- Set the burner heat to high
- When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
- Set a timer to cook for 6 minutes
- Remove the pot from the heat
- Open the cooker with the Natural Release method; let stand for 15 minutes
- Be careful of the steam as you remove the lid
- Taste for salt and pepper
- Serve the chicken over rice, being sure to give each person some of the fruit and almonds
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