Serving Size:1 chicken thigh or drumstick + 3/4 cup vegetables
Makes:8 chicken thighs or drumsticks + 7 cups vegetables
Pressure Cooker Moroccan Apricot Chicken
In a small bowl combine the first five ingredients (through pepper). Sprinkle spice mixture over chicken; rub in with your fingers. Prepare as directed using desired cooker, below.
For an electric cooker, use the saute setting to heat 2 tsp. oil. Cook chicken, in batches, 6 to 8 minutes or until browned on all sides. For a stove-top cooker, cook chicken in the pot over medium heat. Add 1 tsp. olive oil to electric or stove-top cooker. Add onions and garlic; cook 2 minutes. Add squash; toss lightly. Add chicken and broth. Lock lid in place. Set electric cooker on high pressure to cook 8 minutes. For stove-top cooker, bring up to pressure over medium-high heat reduce heat enough to maintain steady (but not excessive) pressure. Cook 8 minutes. Remove from heat. For both models, let stand to release pressure naturally for 15 minutes. Open vent to release any remaining pressure. Open lid carefully.
Stir in apricots and olives. If desired, serve over hot cooked couscous or quinoa with lemon wedges, yogurt and/or parsley.