Moroccan Lemon Chicken
A rich and fragrant Moroccan chicken stew.
Servings Prep Time
4servings 5 minutes
Cook Time Passive Time
20minutes 10 minutes
Servings Prep Time
4servings 5 minutes
Cook Time Passive Time
20minutes 10 minutes
  • 1 1/2tsp ground cumin
  • 1/2tsp ground cilantro/coriander
  • 1/2tsp onion powder
  • 1/2tsp garlic powder
  • 1/2tsp paprika
  • 1/4tsp freshly ground black pepper
  • 1/2tsp salt
  • 8 chicken thighsde-boned & skinless
  • 2tbsp olive oil
  • 1 medium onionsliced
  • 3 garlic clovescrushed
  • 1 whole preserved lemonfinely chopped
  • 3/4cup whole blanched almonds100g
  • 3/4cup Green Olivespitted, 140g
  • 3/4cup chicken stock180 ml
  • large handful chopped cilantro/coriander
  • salt and freshly ground black pepperto taste
  • 1tbsp cornstarch/corn flour
  • 1tbsp cold water
  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.