Rose & Steve's Recipes

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====== Moroccan Chicken in the Instant Pot ======

**Ingredients**

  * 8 pieces chicken bone-in, skin on, trimmed of fat (thighs and legs are better or you can use breasts, just cut them in half.)
  * 2 teaspoons paprika
  * 1 teaspoon ground cumin
  * 1 teaspoon ground ginger
  * 1 teaspoon turmeric
  * ½ teaspoon cinnamon
  * ¼ teaspoon freshly ground pepper
  * 2 tablespoons olive oil
  * 3 cloves garlic, minced
  * 1 medium white or yellow onion, chopped
  * 1 medium-large or 2 small preserved lemons
  * 1 inch of peeled ginger, sliced
  * ½ cup raisins
  * 3/4 cup water
  * salt
  * cut up root vegetables: carrots, parsnips, potatoes
  * 1 cup green olives, pitted and cut in half length-wise
  * 1/2-1 can of artichoke hearts
  * 1 tsp white vinegar
  * ¼ cup chopped fresh cilantro
  * ¼ cup chopped fresh flat-leaf parsley

**Process**

Season the chicken thighs generously with salt and pepper. Set an Instant Pot to sauté on high. When the pot registers hot, add the vegetable oil. Working in two batches, add the chicken skin-side down and cook until well browned, about 10 minutes. Remove to a plate. 

Add the onion, garlic, carrots, spices to the pot. Cook, stirring, until the onion softens, about 5 minutes. Scrape up the bottom of the pot. Stir in the cinnamon stick, preserved lemon, raisins and apricots, then turn off the pot. 

Add 2/3 cup water and the olive brine to the pot and stir well, scraping up the bottom of the pot. Return the chicken skin-side up to the pot in a single layer. Put on and lock the lid; make sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 8 minutes. When the time is up, let the pressure release naturally for 10 minutes, then carefully turn the steam valve to the venting position to manually release the remaining pressure. Turn off the pot and remove the lid. 

Transfer the chicken to a platter, leaving the liquid in the pot; discard the cinnamon stick. Stir the olives, artichokes, cilantro, parsley and vinegar into the pot. Season with salt and pepper. Serve the chicken and sauce over couscous; top with more parsley and serve with harissa. 

Serve with couscous or basmati rice. Serves 4-6