Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 2 tsp olive oil

  3. 1 brown onion, coarsely chopped

  4. 2 garlic cloves, finely chopped

  5. 1 x 400g can diced tomatoes

  6. 500ml (2 cups) chicken stock

  7. 8 chicken thigh cutlets

  8. 165g (1 cup) dried apricots

  9. 3 tsp ground cumin

  10. 1 tsp ground cinnamon

  11. Large pinch of saffron threads

  12. 1 x 400g can chickpeas, rinsed, drained

  13. 55g (1/3 cup) pitted black olives

  14. 3 tsp finely grated lemon rind

  15. Fresh coriander sprigs, to serve

  16. Cooked couscous, to serve

  17. Lemon wedges, to serve

Instructions Jump to Ingredients ↑

  1. Heat oil in the pressure cooker over medium-high heat. Add onion and garlic. Cook, stirring, for 2-3 minutes.

  2. Add tomato, stock, chicken, apricots, cumin, cinnamon and saffron. Season with salt and pepper. Stir to combine.

  3. Seal the pressure cooker. Place over high heat until steam escapes at a constant rate and there is a regular hissing sound. Reduce heat to low. Cook for 25 minutes. Release steam following manufacturer's instructions.

  4. Stir in the chickpeas, olives and lemon rind. Season with salt and pepper. Top with coriander. Serve with couscous and lemon wedges.


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