Even your kids are going to grow tired of hamburgers and pizza eventually. Whether it’s because they’re getting older and more ambitious or because you’re ready for them to try something new, there’s quite literally a world of options out there. Middle Eastern spices offer some of the strongest and most recognizable tastes and smells to enhance any dish. Combine this with a meal traditionally found in the northern reaches of Africa and you’ve got a worldly dish indeed. If you want to get even more ambitious, try using a power pressure cooker to prepare the Moroccan chicken recipe below. These appliances use an air-tight lid that’s tightly sealed and uses steam to cook your food far faster than by using a conventional oven. It also infuses flavor far better than a stovetop range, and when it comes to seasonings like cumin and cardamom, you’re in for a flavorful dish.
– 4 chicken quarters
– 3 sliced onions
– 24-ounce can of dice tomato
– 1 tablespoon of caraway seeds
– 0.5 cup of chicken stock
– Potato starch for coating the chicken
– 1 tablespoon of cardamom powder
– 1 tablespoon of cumin powder
– 1 tablespoon of coriander powder
– 1 tablespoon of sea salt
– 1 tablespoon of black pepper
– Canola oil
– Place the inner pot into the pressure cooker. Press the “Chicken/Meat” button and set the timer to 15 minutes.
– Heat oil and sear each leg one or two at a time until golden brown. Remove chicken and reserve.
– Add the onions and cook until they start to turn color, then add the caraway seeds, diced tomato, chicken stock the remaining spices.
– Then bury the chicken under the onions and tomatoes.
– Place the lid on the pressure cooker, lock the lid and switch the pressure release valve to “closed.”
– Once the timer reaches zero, the cooker will automatically switch to “KEEP WARM.” Press the “CANCEL” button.
– Switch the pressure release valve to “open.” When the steam is completely released, remove the lid.
– Serve a portion of chicken with tomato and onion mixture.