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Moroccan Lemon Chicken Tagine




Source of Recipe


The Best Pressure Cooker Recipes by Cinda Chavich


Recipe Introduction


Very easy and, of course, fast! This is a great weeknight dinner - it took about 30 minutes total, including prep. I think that it would be even better with boneless, skinless chicken thighs - breast are so bland and dry, even cooked this way. I think that you should add the second half of the lemon zest later than they suggest, maybe just as it is finished simmering and thickening - the lemon flavor needs to be brighter. Serve with couscous to help soak up the wonderful sauce.



List of Ingredients




2 lbs. boneless skinless chicken breasts, halved crosswise
2 T. butter
1 T. EVOO
2 large onions, finely chopped
2 cloves garlic, minced
2 t. minced ginger root
1 t. ground cumin
1/2 t. crumbled saffron threads
2 c. chicken stock
Zest of 1 large lemon
Juice of 1 large lemon
2 T. honey
12 large green olives, pitted
2 T. cornstarch, dissolved in 2 T. water
2 T. chopped Italian parsley
Salt and freshly ground black pepper


Recipe



In a pressure cooker, melt the butter with the oil over medium heat. Add the chicken and brown. Do not crowd the chicken, you can cook it in batches. Set aside when browned. Once all pieces are browned, return to the pan and add the onion, garlic and ginger and cook for 5 minutes. Add saffron, cumin, chicken stock, half of the lemon zest, lemon juice and the honey.

Place the lid on the pressure cooker and lock in place. Bring up to full pressure over high heat. Reduce the heat to medium-low, allowing the pressure regulator to rock gently. Cook for 8 minutes. Remove from stove and release pressure quickly.

Stir in the olives and remaining lemon zest. Bring to a simmer and add cornstarch mixture. Simmer until thickened. Add parsley and season with salt and pepper.

Serves 6 - 8.