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Moroccan Lemon Chicken with Olives


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  • 2 pounds Chicken Breasts/Thighs boneless/skinless
  • 2 large Yellow/Brown Onion thick sliced
  • 1 Tablespoon Extra Virgin Olive Oil
  • 4 cloves Fresh Garlic minced
  • 1/2 cup Chicken Stock/Broth
  • 1.5 teaspoons Paprika
  • 1.5 teaspoons Ground Cumin
  • 1 teaspoon Sambal Oelek Ground Chili Paste (optional)
  • 1 teaspoon Ground Ginger
  • 1 teaspoon Ground Coriander
  • 1 teaspoon Turmeric Powder
  • 1 Cinnamon Sticks
  • 2 Preserved Lemons* quartered/seeds removed
  • 4 ounces Whole Green Olives (w/o liquid)



Step 1

Trim fat from chicken and place in Container or Baggie. Add all ingredients to Baggies, except Olives. Allow to marinate in refrigerator for 30 minutes or overnight.
When ready to cook, dump contents of Container or Baggie into Pressure Cooker cooking pot.
Add 1/4 cup Chicken Broth and Green Olives.
Lock on Lid and close Pressure Valve. Cook at High Pressure for 6 minutes. When Beep sounds, wait 10 minutes and then release the rest of the pressure.
Remove the Chicken to a plate. Select Saute/Browning and Simmer until Onions have become mush, about 5 minutes. Return Chicken to Pressure Cooker to reheat.
Serve Chicken with Onion Sauce, Olives and Lemons.

If you do not have Preserved Lemons, cut up 1 regular Lemon and add 2 teaspoons of Kosher Salt, or more to taste.
For even cooking, cut Breasts in half and cut Thighs in thirds.


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