Moroccan Lemon Chicken

By: Graham and James Sharman

Moroccan Lemon Chicken
A rich and fragrant Moroccan chicken stew.
cuisine icon Cuisine
Moroccan
cuisine icon Course
Dinner, Main Course
cuisine icon Difficulty
Medium
cuisine icon Duration
30-60 min
cuisine icon Diet
Egg Free
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
30-60 min, 4 servings, chicken recipe, chicken stock, chicken thighs, cold water, contributed, cook 20 min, cornstarch/corn flour, dinner, egg free, freshly ground black pepper, garlic cloves, garlic powder, green olives, ground cilantro/coriander, ground cumin, large handful chopped cilantro/coriander, lemon chicken, main course, medium, medium onion, moroccan, moroccan lemon chicken, olive oil, onion powder, paprika, prep 5 min, pressure cook, salt, salt and freshly ground black pepper, sauté, whole blanched almonds, whole preserved lemon

prep icon Prep Time
5 min
cook icon Cook Time
20 min

serving icon Servings
4 servings
Ingredients
  • 1 1/2 tsp. ground cumin
  • 1/2 tsp. ground cilantro
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. paprika
  • 1/4 tsp. freshly ground black pepper, plus more to taste
  • 1/2 tsp. salt, plus more to taste
  • 8 chicken thighs, deboned and skinned
  • 2 tbsp. olive oil
  • 1 medium onion, sliced
  • 3 garlic cloves, crushed
  • 1 whole preserved lemon, finely chopped
  • 3/4 cup whole blanched almonds
  • 3/4 cup green olives, pitted
  • 3/4 cup chicken stock
  • Large handful cilantro, chopped
  • 1 tbsp. cornstarch
  • 1 tbsp. cold water
Instructions
  • In a bowl, combine the ground cumin, ground cilantro, 1/2 tsp onion powder, garlic powder, paprika, 1/4 teaspoon of freshly ground black pepper, and 1/2 teaspoon of salt. Coat the 8 chicken thighs with the spices and set aside.
  • Press the Sauté button on the Instant Pot, setting the temperature to Normal heat. Once display says Hot, add the olive oil to the pot.
  • Add the sliced onions and crushed garlic cloves, then Sauté for 2 minutes, stirring regularly. Add the coated chicken and Sauté for another 2 minutes, stirring regularly. Press Cancel.
  • Add the finely chopped preserved lemon, blanched almonds, pitted green olives, and chicken stock to the pot. Place the lid on the Instant Pot, set valve to Seal, select Manual/High Pressure for 10 minutes.
  • When Instant Pot beeps, allow 10 minutes before releasing the pressure.
  • When pin drops, open the lid and press Cancel.
  • In a small bowl, combine the cornstarch with cold water. Press Sauté, then stir in the slurry to thicken the sauce. Press Cancel.
  • To finish, stir in a large handful of chopped cilantro, then season with salt and freshly ground black pepper to your liking.
  • Serve with vegetables, and rice or potatoes. Enjoy!
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