Moroccan Lemon Chicken
By :Graham and James Sharman
instant pot recipes, chicken recipe
A rich and fragrant Moroccan chicken stew.
instant pot recipes, chicken recipe
Votes: 2
Rating: 5
Rate this recipe!
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Course Dinner, Main Course
Cuisine Moroccan
Difficulty Medium
Browse Category Meat, Poultry, Soups, Stews & Broths
Duration 30-60 min
Diet Egg Free
Cooking Technique Pressure Cook, Sauté
Main Ingredient Boneless Skinless Chicken Thighs, Lemon
Keyword chicken recipe, lemon chicken, Moroccan lemon chicken
Prep Time 5 minutes
Cook Time 20 minutes
Passive Time 10 minutes
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 de-boned & skinless
  • 2 tbsp olive oil
  • 1 medium onion sliced
  • 3 garlic cloves crushed
  • 1 whole preserved lemon finely chopped
  • 3/4 cup whole blanched almonds 100g
  • 3/4 cup Green Olives pitted, 140g
  • 3/4 cup chicken stock 180 ml
  • large handful chopped cilantro/coriander
  • salt and freshly ground black pepper to taste
  • 1 tbsp cornstarch/corn flour
  • 1 tbsp cold water
Course Dinner, Main Course
Cuisine Moroccan
Difficulty Medium
Browse Category Meat, Poultry, Soups, Stews & Broths
Duration 30-60 min
Diet Egg Free
Cooking Technique Pressure Cook, Sauté
Main Ingredient Boneless Skinless Chicken Thighs, Lemon
Keyword chicken recipe, lemon chicken, Moroccan lemon chicken
Prep Time 5 minutes
Cook Time 20 minutes
Passive Time 10 minutes
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 de-boned & skinless
  • 2 tbsp olive oil
  • 1 medium onion sliced
  • 3 garlic cloves crushed
  • 1 whole preserved lemon finely chopped
  • 3/4 cup whole blanched almonds 100g
  • 3/4 cup Green Olives pitted, 140g
  • 3/4 cup chicken stock 180 ml
  • large handful chopped cilantro/coriander
  • salt and freshly ground black pepper to taste
  • 1 tbsp cornstarch/corn flour
  • 1 tbsp cold water
instant pot recipes, chicken recipe
Votes: 2
Rating: 5
Rate this recipe!
Print Recipe
Instructions
  1. 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.
  2. Coat the 8 chicken thighs (de-boned & skinless) with the spices and set aside.
  3. Press the Sauté button on the Instant Pot on normal heat, (custom level 3 for the Evo Plus).
  4. Once display says HOT, add 2 tbsp of olive oil.
  5. Add 1 medium onion (sliced), and 3 garlic cloves (crushed), sauté for 2 minutes stirring regularly.
  6. Add the coated chicken, sauté for another 2 minutes, stirring regularly. Press Cancel.
  7. 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.
  8. 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.
  9. When Instant Pot beeps, allow 10 minutes before releasing the pressure.
  10. When pin drops, open the lid. Press Cancel.
  11. Press Sauté as above, mix 1 tbsp cornstarch/cornflour with 1 tbsp cold water, stir in to thicken. Press cancel.
  12. Stir in a large handful of chopped cilantro/coriander.
  13. Season with salt and freshly ground black pepper.
  14. Serve with vegetables, and rice or potatoes.
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