Moroccan Chicken with Olives and Preserved Lemons || Instant Pot Moroccan Chicken Stew (Paleo, AIP)
 
Prep time
Cook time
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A delicious and aromatic chicken stew using middle eastern flavors of saffron, olives and preserved lemons.
Author:
Recipe type: Main Course
Cuisine: Moroccan
Serves: 4
RecipeIngredients
  • 2 lbs chicken thighs (Retain as large pieces - see notes)
  • 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 (omit for AIP)
  • 1 tsp paprika or Kashmiri red chilli powder (omit for AIP and nightshade free)
  • 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 (omit for AIP)
RecipeInstructions
  1. Add all the ingredients to the insert pot of the Instant Pot. Stir to mix and place in the IP and close the lid.
  2. Turn valve to sealing position.
  3. Press 'Pressure Cook' button and set timer to 8 mins.
  4. 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.
  5. 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.
Notes
Since we are using the Instant Pot for cooking, it is best to cook the chicken thighs without cutting them into smaller pieces. Otherwise they will shred further into tiny pieces.
Recipe by Cook2Nourish at https://cook2nourish.com/2018/05/moroccan-chicken-stew-instant-pot-moroccan-chicken-stew-paleo-aip.html