You know this girl
|Tagine of Chicken and Olives|
adapted from: The Ultimate Pressure Cooker Cookbook
1/4 c olive oil
3 c chopped onions
6 medium carrots, peeled and finely chopped
6 garlic cloves, peeled and minced
2 T flour
4 skinless boneless chicken breast halves OR 6 thighs, cut in half (we used thighs)
2 c chicken stock (bone broth)
1 bay leaf
1 1/2 t salt
1/4 t fresh ground pepper
1 10 oz jar of pitted Spanish Manzanilla olives drained well
3 c cooked rice
fresh minced parsley - if desired
Heat the olive oil in pressure cooker pan, saute the onions** 4-5 minutes until soft. Do Not Brown. Add the carrots and garlic, saute 3-4 minutes, stirring frequently, sprinkle with the flour and stir well to incorporate the flour into the vegetables.
Add chicken, bone broth and seasonings to the pressure cooker. Heat according to manufacturers directions. When pressure is established, cook 12 minutes. Release pressure, add olives, lock lid and bring back up to pressure and cook on high 3 minutes. Remove from heat, and lower pressure using the cold water release method. For electric cookers, follow manufacturers directions. Open the cooker, taste broth, correct seasoning if needed.
To serve, add a scoop of rice to a soup plate, surround with meat, vegetables, and broth. Add fresh parsley if desired.
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** If using an electric cooker, saute vegetables in a skillet before placing into the cooker, proceed from there as directed.
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hearth and soul @ premeditated leftovers