The exotic flavors of Moroccan cooking are just the thing
to perk up a week night chicken supper. Serve over couscous for
the perfect authentic touch. Makes 4 servings. Prep. time is about
10 minutes. Cooks at pressure about 10 minutes.
1/2 tsp cumin
1/2 tsp ginger
1/2 tsp coriander
1/2 tsp salt
1/4 tsp crushed red pepper flakes
1 - 4 lb chicken, quartered, remove skin
1 TB olive oil
1 small onion, finely chopped
3 or more garlic cloves, minced
1 Cup Chicken Stock (homemade is best)
1/4 cup fresh lemon juice
6 ounces Mediterranean green olives, pitted and chopped, optional
2 TB chopped cilantro
Mix the ground up spices in a small bowl and rub them into
the chicken. Set aside for 10 minutes. In a 5 quart of larger
cooker, heat the oil over medium high heat. In batches, brown
the chicken on both sides turning once, in about 3 minutes, remove
and transfer to a plate. Add onion, garlic and cook about 1 minute.
Stir in the stock, return the chicken into the pressure
cooker, with breast meaty sides up. Lock lid.
Bring pressure up to second red ring and maintain the pressure
for 10 minutes. Use the quick-release method to reduce heat, and
open the lid carefully (tilt away from yourself so that you block
the steam). Remove the chicken and place on a platter and keep
warm. Stir in the lemon juice into the cooking liquid, bring up
to a boil, and cook over medium heat until sauce is reduced, or
slightly thickened, about 5 minutes. Serve the chicken over couscous
or hot brown rice, pour the sauce over the chicken and sprinkle
with cilantro. Voila, a gourmet dinner in minutes.