Pressure-Cooker Chicken Marbella
TOTAL TIME: Prep: 30 min. Cook: 10 min. + releasing
YIELD: 6 servings.
It's sweet, briny, savory and herbal, and it packs a big punch of garlic. The Mediterranean flavors make me think of dinner on the patio with family or friends. — Beth Jacobson, Milwaukee, Wisconsin
Ingredients
-
1 cup reduced-sodium chicken broth
-
1 cup pitted green olives, divided
-
1 cup pitted dried plums (prunes), divided
-
2 tablespoons dried oregano
-
2 tablespoons packed brown sugar
-
2 tablespoons capers, drained
-
2 tablespoons olive oil
-
4 garlic cloves, minced
-
1/2 teaspoon salt
-
1/2 teaspoon pepper
-
6 bone-in chicken thighs, skin removed (about 2 pounds)
-
1 tablespoon minced fresh parsley
-
1 tablespoon white wine
-
1 tablespoon lemon juice
-
Hot cooked couscous
Directions
-
1.
Place broth, 1/2 cup olives, 1/2 cup dried plums, oregano, brown sugar, capers, oil, garlic, salt and pepper in a food processor; process until smooth. Transfer mixture to a 6-qt. electric pressure cooker. Place chicken in pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure.
-
2.
Chop remaining olives and dried plums. Remove chicken; keep warm. Stir parsley, wine, lemon juice and remaining olives and plums into olive mixture. Serve with chicken and couscous.
Nutrition Facts
1 chicken thigh: 352 calories, 17g fat (3g saturated fat), 77mg cholesterol, 908mg sodium, 26g carbohydrate (13g sugars, 2g fiber), 23g protein.
© 2024 RDA Enthusiast Brands, LLC