Moroccan Lemon Chicken

By: Graham and James Sharman

Moroccan Lemon Chicken
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, Graham and James Sharman, 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/coriander
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp freshly ground black pepper
  • 1/2 tsp salt
  • 8 chicken thighs
  • 2 tbsp olive oil
  • 1 medium onion
  • 3 garlic cloves
  • 1 whole preserved lemon
  • 3/4 cup whole blanched almonds
  • 3/4 cup Green Olives
  • 3/4 cup chicken stock
  • large handful chopped cilantro/coriander
  • salt and freshly ground black pepper
  • 1 tbsp cornstarch/corn flour
  • 1 tbsp cold water
Instructions
  • In a bowl, combine 1 1/2 tsp ground cumin, 1/2 tsp ground cilantro/coriander, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp paprika, 1/4 tsp freshly ground black pepper, and 1/2 tsp salt.
  • Coat the 8 chicken thighs (de-boned & skinless) with the spices and set aside.
  • Press the Sauté button on the Instant Pot on normal heat, (custom level 3 for the Evo Plus).
  • Once display says HOT, add 2 tbsp of olive oil.
  • Add 1 medium onion (sliced), and 3 garlic cloves (crushed), sauté for 2 minutes stirring regularly.
  • Add the coated chicken, sauté for another 2 minutes, stirring regularly. Press Cancel.
  • Add 1 whole preserved lemon (finely chopped), 3/4 cup/100g whole blanched almonds, 3/4 cup/140g green olives (pitted), and 3/4 cup/180 ml chicken stock.
  • Place the lid on the Instant Pot, set valve to Seal, select Manual High Pressure (pressure cook custom high on Evo Plus) for 10 minutes.
  • When Instant Pot beeps, allow 10 minutes before releasing the pressure.
  • When pin drops, open the lid. Press Cancel.
  • Press Sauté as above, mix 1 tbsp cornstarch/cornflour with 1 tbsp cold water, stir in to thicken. Press cancel.
  • Stir in a large handful of chopped cilantro/coriander.
  • Season with salt and freshly ground black pepper.
  • Serve with vegetables, and rice or potatoes.
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