Ingredients
1tsppaprika
1tspground ginger
1tspground cumin
1tspground coriander
½tspground turmeric
½tspground cinnamon
½tspground allspice
½tspkosher salt
1tbspolive oil
1redonion,sliced
3clovesgarlic,chopped
1cuplow sodium chicken broth
1cuppitted green olives,(with or without pimentos)
½cupraisins
½lemon seeds,removed, sliced thinly
3lbschicken thighs,boneless skinless
¼cupcilantro,or parsley, chopped
Preparation
In a small bowl, stir together the spices and salt.
Select pressure cooker’s “Sauté” setting and heat the olive oil. Add the onion and garlic and cook for about 5 minutes until the onions are softened and the garlic is beginning to brown. Stir in the spices and cook for 1 more minute.
Pour in the chicken broth and scrape the bottom of the pot release any browned spices. Stir in the olives, raisins, lemon slices, and chicken thighs.
Secure the lid on the pressure cooker and make sure the pressure release valve is set to its “Sealing” position. Select the “Poultry,” “Manual” or “Pressure Cook” setting, and set the time to 15 minutes at high pressure.
When the cooking program ends, either perform a quick pressure release by moving the pressure valve to its “Venting” position, or let the pressure release naturally and leave the chicken on the pressure cooker’s warming setting until ready to serve.
Sprinkle the chicken with chopped cilantro and/or parsley, and serve it with rice, couscous, riced cauliflower, or zucchini noodles.
