Step 1

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.

Step 2

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.

Step 3

Stir in apricots and olives. If desired, serve over hot cooked couscous or quinoa with lemon wedges, yogurt and/or parsley.