Sometimes I want to travel without leaving my kitchen, so I combine ingredients into an exotic mix and create aromas and flavours that conjure up the cooking of other countries. This is one of my favourite such combinations.
1 tsp (5 mL) each ground cumin and ground turmeric
Pinch each of red pepper flakes, ground cloves, and cinnamon
8 boneless, skinless chicken thighs
2 Tbsp (30 mL) extra-virgin olive oil
2 large onions, finely chopped
3 garlic cloves, minced
1 1/2 cups (350 mL) low-sodium chicken stock
2 Tbsp (30 mL) fresh lemon juice
1/4 cup (60 mL) pitted and halved green olives
1 lemon, thinly sliced
1/4 cup (60 mL) finely chopped fresh parsley
Combine cumin, turmeric, pepper flakes, cloves, and cinnamon in large mixing bowl. Add chicken and toss to coat.
Heat oil in pressure cooker over medium-high heat and brown chicken on all sides, a few pieces at a time. Transfer to plate. Add onions and garlic to pressure cooker and sauté for 2 minutes, or until onions begin to soften. Return chicken to pot; add stock and lemon juice. Lock lid and cook at high pressure for 4 minutes.
Release pressure naturally and remove lid. Transfer chicken to a serving platter and cover loosely with foil. Bring sauce to boil, add olives and lemon slices, and simmer for 10 minutes until slightly thickened. Spoon sauce over chicken and sprinkle with parsley. Serve with couscous or rice.
Each serving contains: 154 calories; 12 g protein; 9 g total fat (1 g sat. fat, 0 g trans fat); 9 g total carbohydrates (2 g sugars, 2 g fibre); 232 mg sodium
source: "Pressure Cooking", alive #372, October 2013
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