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Ingredients
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2 tablespoons minced fresh garlic
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1 ¼ teaspoons paprika
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¾ teaspoon ground ginger
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¾ teaspoon ground turmeric
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⅛ teaspoon saffron powder
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1 ½ pounds skinless, boneless chicken breasts, cut into bite-sized pieces
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1 preserved lemon
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2 tablespoons extra-virgin olive oil
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2 tablespoons butter
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2 medium red onions, sliced
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1 cinnamon stick
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1 cup pitted and halved Mediterranean olives
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1 cup chicken broth
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1 tablespoon chopped fresh flat-leaf parsley
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1 tablespoon chopped fresh cilantro
Directions
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Combine garlic, paprika, ginger, turmeric, and saffron in a large bowl. Add chicken pieces and mix until coated with spices. Cover and refrigerate, 3 to 4 hours or overnight.
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Cut preserved lemon into quarters. Remove pulp from the peel and remove seeds from pulp. Mince pulp and set aside. Cut lemon peel into strips and set aside.
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Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil and butter in the cooker; add chicken. Cook chicken until browned, about 3 minutes per side. Transfer chicken to a plate, reserving drippings in the pot.
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Place onions and lemon pulp into the hot pot and cook, stirring occasionally, until onions have softened, about 5 minutes. Add cinnamon stick, place chicken on top, and scatter olives and lemon peel over the chicken. Pour in chicken broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid carefully, turning it away from you. Transfer contents to a large serving bowl. Sprinkle with parsley and cilantro and serve immediately.
Tips
You can use any skinless, boneless cut of chicken that you'd like.
Nutrition Facts (per serving)
257 | Calories |
14g | Fat |
9g | Carbs |
25g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 257 | |
% Daily Value * | |
Total Fat 14g | 18% |
Saturated Fat 4g | 21% |
Cholesterol 76mg | 25% |
Sodium 2538mg | 110% |
Total Carbohydrate 9g | 3% |
Dietary Fiber 2g | 9% |
Total Sugars 2g | |
Protein 25g | 49% |
Vitamin C 5mg | 5% |
Calcium 50mg | 4% |
Iron 2mg | 11% |
Potassium 282mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.