- 6
Ingredients
- Ingredients
- 2 tablespoons fresh lemon juice
- 12 skinless, boneless chicken thighs
- 1/4 cup all-purpose flour (about 1 ounce)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground turmeric
- 1/8 teaspoon ground red pepper
- 2 teaspoons olive oil
- 2 cups chopped onion (about 2 medium)
- 1 teaspoon minced peeled fresh ginger
- 2 garlic cloves, minced
- 1 cup fat-free, less-sodium chicken broth
- 1/4 cup pitted green olives, halved (about 12)
- 2 teaspoons grated lemon rind
- 1 (3-inch) cinnamon stick
- 2 tablespoons chopped fresh cilantro
Preparation
Step 1
Preparation
Combine juice and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes. Remove chicken from bag; discard marinade.
Pat chicken dry with paper towels. Dredge in flour; sprinkle with salt, black pepper, turmeric, and red pepper. Heat olive oil in a large nonstick skillet with high sides over medium-high heat. Add half of chicken; cook for 3 minutes on each side or until lightly browned. Remove from pan. Repeat procedure with remaining chicken.
Add onion, ginger, and garlic to pan; sauté 5 minutes or until tender. Return chicken to pan. Add broth, olives, rind, and cinnamon stick; bring to a boil. Cover, reduce heat, and simmer 1 hour or until chicken is tender. Discard the cinnamon stick; stir in cilantro.
For Instapot
3.Transfer chicken mixture to the pressure cooker bowl. Add remaining ingredients, except fresh coriander and cornflour, and stir to combine.
4.Cook on high pressure for 8 minutes [in the IP close the lid, turn vent to ‘sealing, press Poultry and use the ‘-‘ button to reduce the time to 8 minutes]. Let pressure naturally reduce for 5 minutes before opening.