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Morocco is in North Africa, but this recipe reveals its Mediterranean ties: Onion, garlic, olives, lemon, and parsley pack flavor into this easy-to-make chicken dish. Unlike other pressure-cooker recipes, you don't have to brown the chicken! Just heat the olive oil and add the remaining ingredients. The resulting flavor and aroma is amazing. If you want to cut some calories, you can even remove the chicken skin.
Moroccan Chicken
Preparation time: 10 minutes
Cooking time: 15 minutes under pressure
Pressure level: High
Yield: 4 servings
4 tablespoons olive oil
1 large onion, sliced
1 clove garlic, thinly sliced
2 tablespoons minced flat-leaf parsley
1 tablespoon minced cilantro
1 teaspoon salt
1/2 teaspoon ground black pepper
4 threads saffron (optional)
One 3- to 4-pound chicken, quartered
1 cup chicken broth
1 large lemon, thinly sliced
8 large green Sicilian olives
1 package (10 ounces) couscous
1. Heat the olive oil in a pressure cooker over medium-high heat. Add the onion, garlic, 1 tablespoon of the parsley, cilantro, salt, pepper, and, if desired, the saffron. Stir well. Add the chicken. Stir to coat with the onion mixture. Pour the broth over the chicken; do not stir. Place the lemon slices on top of the chicken.
2. Cover and bring to high pressure over high heat. Lower the heat to stabilize the pressure. Cook for 15 minutes.
3. Remove from the heat. Let the pressure drop using a quick-release method.
4. Unlock and remove the cover.
5. Remove the chicken with a slotted spoon to a platter. Cover to keep warm.
6. Reduce the cooking liquid over high heat until the sauce is thick. Add the olives and cook until warmed through. Pour the sauce over the chicken. Sprinkle with the remaining 1 tablespoon parsley.
7. Serve with cooked couscous, prepared according to package directions.
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