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30-60 min4 servingschicken recipe

Moroccan Lemon Chicken

By Graham and James Sharman

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4 servings

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30-60 min

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Medium

Moroccan Lemon Chicken
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Recipe Details

Course: Dinner, Main Dishes

Difficulty: Medium

Prep Time: 5 min

Cook Time: 20 min

Total Time: 30-60 min

Cooking Technique: Pressure Cook, Sauté

Cuisine: Moroccan

Diet: Egg Free

Yield: 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
A rich and fragrant Moroccan chicken stew.

INSTRUCTIONS

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. When Instant Pot beeps, allow 10 minutes before releasing the pressure.
  6. When pin drops, open the lid and press Cancel.
  7. In a small bowl, combine the cornstarch with cold water. Press Sauté, then stir in the slurry to thicken the sauce. Press Cancel.
  8. To finish, stir in a large handful of chopped cilantro, then season with salt and freshly ground black pepper to your liking.
  9. Serve with vegetables, and rice or potatoes. Enjoy!

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About the chef

Graham and James Sharman

Graham and James Sharman

James Sharman is a distinguished chef known for his culinary innovation and global ventures. After honing his skills at the acclaimed Noma, James gained further recognition through his ambitious One Star House Party project—a series of pop-up restaurants in 20 different countries over 20 months. These pop-ups took place in extraordinary locations, such as Everest Base Camp and a moving train in Vietnam, showcasing his ability to adapt menus to local cultures and ingredients. His work has solidified his reputation as a creative force in the culinary world. In addition to his traveling restaurant projects, James operates several permanent culinary establishments, including Fermi Pasta, Out Brunch Menu, and Our Dinner Menu. Each offers distinct, high-quality dining experiences that reflect his diverse background and passion for innovation. James has also collaborated with his father, Graham Sharman, an experienced pressure cook and Instant Pot enthusiast, on the cookbook Instant Pot Evolution. This father-son duo combines Graham's practical knowledge of multi-cookers with James's Michelin-starred culinary expertise to create a unique collection of recipes that make gourmet cooking accessible to home chefs.

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