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Export 15 ingredients for grocery delivery
Step 1
In a bowl, combine 1 1/2 tsp ground cumin, 1/2 tsp ground cilantro/coriander, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp paprika, 1/4 tsp freshly ground black pepper, and 1/2 tsp salt.
Step 2
Coat the 8 chicken thighs (de-boned & skinless) with the spices and set aside.
Step 3
Press the Sauté button on the Instant Pot on normal heat, (custom level 3 for the Evo Plus).
Step 4
Once display says HOT, add 2 tbsp of olive oil.
Step 5
Add 1 medium onion (sliced), and 3 garlic cloves (crushed), sauté for 2 minutes stirring regularly.
Step 6
Add the coated chicken, sauté for another 2 minutes, stirring regularly. Press Cancel.
Step 7
Add 1 whole preserved lemon (finely chopped), 3/4 cup/100g whole blanched almonds, 3/4 cup/140g green olives (pitted), and 3/4 cup/180 ml chicken stock.
Step 8
Place the lid on the Instant Pot, set valve to Seal, select Manual High Pressure (pressure cook custom high on Evo Plus) for 10 minutes.
Step 9
When Instant Pot beeps, allow 10 minutes before releasing the pressure.
Step 10
When pin drops, open the lid. Press Cancel.
Step 11
Press Sauté as above, mix 1 tbsp cornstarch/cornflour with 1 tbsp cold water, stir in to thicken. Press cancel.
Step 12
Stir in a large handful of chopped cilantro/coriander.
Step 13
Season with salt and freshly ground black pepper.
Step 14
Serve with vegetables, and rice or potatoes.
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