For stovetop pressure cookers: Follow the instructions as written, but decrease pressure cooking time to 12 minutes.
For pot-in-pot method of cooking rice alongside this dish: See headnotes.
Recipe tester notes: This recipe also works just as well with black olives or with golden raisins. Next time, I might sprinkle some chopped almonds on top, as well! ~Emma
For the Ras el Hanout spice blend (or substitute 2 tablespoons store-bought blend):
- 1 teaspoon paprika
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon kosher salt
For the Chicken:
- 1 tablespoon olive oil
- 1 red onion, sliced
- 3 cloves garlic, chopped
- 1 cup low sodium chicken broth
- 1 cup pitted green olives (with or without pimentos)
- 1/2 cup raisins
- 1/2 lemon, sliced thinly, seeds removed
- 3 pounds boneless, skinless chicken thighs
- 1/4 cup chopped cilantro and/or parsley
- 6-quart Instant Pot or other pressure cooker
1 Make the spice blend: In a small bowl, stir together the spices and salt.
2 Cook the onions, garlic, and spices: Select your pressure cooker’s “Sauté” setting and heat the olive oil. Add the onion and garlic and cook until the onions are softened and the garlic is beginning to brown, about 5 minutes. Stir in the spices and cook for one more minute.
3 Add the remaining ingredients and pressure cook: 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 your pressure cooker’s warming setting until ready to serve.
4 Serve: Sprinkle the chicken with chopped cilantro and/or parsley, and serve it with rice, couscous, riced cauliflower, or zucchini noodles.