t2

Friday, May 31, 2013

Algerian Chicken with Potatoes and Olives Recipe in the Pressure Cooker

I love my pressure cooker- it allows me to make healthy, delicious, cheap food easily, in short amounts of time.
This dish is a perfect example of that. Its cheap, filling, and together with a veggie side dish is a one pot meal. And took a total of 5 minutes prep time and 20 minutes cooking time.
I got inspired for this recipe by an Algerian potato and olive stew I found in a cookbook. Chicken in the pressure cooker comes out with an amazing texture; the white meat stays moist.
You can make this with any type of chicken that you have, from a whole chicken to thighs to drumsticks to wings to bone-in chicken breast, but I suggest that if you use a less fatty part of chicken, that you add some oil to help keep it moist.

This has got to be one of the yummiest potato and chicken dishes I've even tasted. Very worth it.

If you can't do potatoes for whatever reason, you can leave them out and replace them with other veggies, like kohlrabi, parsnips, zucchini, turnips, cauliflower, etc... but the flavor will be somewhat different.

Algerian Chicken with Potatoes and Olives Recipe

Ingredients
8-10 medium potatoes
1 whole chicken, or 1 package of other chicken parts
1 can green olives (either pitted or not), drained
1 large onion
2 tablespoons paprika
1 tablespoon turmeric
2 tablespoon garlic powder
3-4 teaspoons salt
1/2 cup lemon juice
2 cup water

Instructions:
1. Slice up the potatoes. Slice onions.

2.  If you want the potatoes softer and make sure to keep the white meat moist, add the rest of the ingredients other than the chicken, and bring to pressure and cook for 5 minutes, and then add the chicken and cook for 10 more minutes.

3. If you want it easier, and don't mind either the potatoes slightly harder (but still cooked) or having the chicken cooked a little more and the white meat a little dryer (or if you're not even making white meat), add everything all at once. Bring to pressure and cook for 10-15 minutes.

4. If you don't have a pressure cooker, cook this in a covered pot on the stove for 45 minutes or so, or bake in the oven covered for 1-1.5 hours.

Enjoy!

The sauce from this tastes terrific on rice.

Ever made a similar recipe ? Does this look like something you'd enjoy, flavors/ingredients you like?  Do you think you'll try this recipe?
What is your favorite one pot easy meal in the pressure cooker?

8 comments:

  1. That's a lot of turmeric! Are you sure it's 1 tablespoon and not 1 teaspoon?

    ReplyDelete
  2. Penny, sometimes the recipes you post are a little too "different" for me, but this one looks soooooooo delicious! I can't wait to try it. I bought some chicken leg quarters on sale last weekend, they are begging to be used on this recipe! :-)

    ReplyDelete
    Replies
    1. I just wanted to say that I made this last night and it was a HUGE hit with my husband! When I make it again, I might make some tweaks, like adding more garlic and some tomatoes. The potatoes got cooked before the chicken got to the texture I like (I like dark meat falling off the bone), so next time I might cook the dark meat a few minutes before I add the potatoes or just use white meat chicken instead. Thanks for the recipe!

      Delete
  3. Another win for you, I'm trying this later in the week. It sounds delicious.

    I love any meat-based dish in the pressure cooker, you can do bottom round and it's the nicest most tender meat. Cornmeal mush too. Not at the same time.

    ReplyDelete
  4. I love my pressure cooker too and blogged a chicken recipe on Tuesday. Thanks for this recipe, I will try it soon

    ReplyDelete
  5. In the moroccan version of this dish, we add black pepper and ginger (1 teaspoon of each). There is also a secret ingredient ;) preserved lemon (I think this is the translation for "citron confit") emm it s delicious and you can make it home.
    Its most delicious when you cook it in a tajine and not the pressure cooker

    I agree with Keith Riggle, I think it should be teaspoon of turmeric and paprika not tablespoon.

    ReplyDelete
  6. I've had this dish in an Algerian restaurant in Paris years ago and have always wanted to make it since then. Thanks for the recipe.

    ReplyDelete
  7. I made it last night and it was a real hit! I did it in the oven with chicken wings. The left-overs I mixed with rice for my kids supper as only Dh and I had it the night before. I think next time I am going to put more lemon. but we all really enjoyed it and appreciated a different dish than the usual!

    ReplyDelete

Share This