A delicious and aromatic chicken stew using middle eastern flavors of saffron, olives and preserved lemons.
Prep time: 15 mins
Cook time: 20 mins
Serves: 4
Ingredients
- 2 lbs chicken thighs (retain as large pieces)
- 2 medium red onions, thinly sliced
- 2 tsp ground ginger (or fresh grated ginger)
- 2 inch piece long cinnamon stick
- 2 large cloves garlic, peeled and thinly sliced
- 2 tsp ground cumin
- 1 tsp paprika or Kashmiri red chilli powder
- 1 large preserved lemon, thinly sliced
- ½ cup pitted green olives (rinsed in water to remove the salt)
- 1 cup fresh cilantro, chopped
- 4-6 strands of saffron
- 1 tsp sea salt
- 2 cups water
- 2 tbsp extra virgin olive oil
- 1 tbsp ghee
Directions
Add all the ingredients to the insert pot of the Instant Pot. Do not cut the chicken thighs into smaller pieces. Stir to mix and place in the Instant Pot and close the lid.
Turn valve to sealing position.
Press ‘Pressure Cook’ button and set timer to 8 mins.
After the timer goes off, let pressure release naturally. Then open the lid and stir carefully. Gently break the large chicken pieces into smaller pieces using a spatula.
If you like the stew to be thicker, press the ‘Saute’ button and cook for 5-10 mins on medium heat until the sauce thickens to your desired consistency.