Recipe:
 

Baharat Chicken

​

A delicious and super simple pressure cooked dish with Baharat spices. Tender, succulent chicken in the Instant Pot

​

Ingredients

  

• 600 g chicken thigh fillets

• Zest and juice of 1 lemon

• 1 tablespoon of Baharat spices 

• Handful of fresh coriander stalks and leaves chopped separately

• 1 tablespoon of extra virgin olive oil

• Juice of 1 more lemon

• Salt and pepper
   

To serve

• Plain yoghurt
   

Serving Suggestion A

• Pita bread

• Lettuce

• Tomatoes
   

Serving Suggestion B

• Plain rice
   

Directions

1. Add the chicken thigh fillets to the inner pot with the lemon zest and juice, 1 tablespoon of Baharat spices, the chopped coriander stalks and 1 tablespoon of extra virgin olive oil. Mix well.

2. Lid on. Steam release handle pointing to Sealing (unless you have an Instant Pot with a self-sealing lid, in which case the lid will seal automatically). 5 minutes on Poultry / Manual or Pressure Cook. Natural Pressure Release at the end at it will do well on Keep Warm.

3. At the end, remove the chicken after quickly seasoning with salt and black pepper to taste. Then press Sauté and set it to More to reduce the sauce. Stir in some of the chopped coriander and the juice of half a lemon. Pour the sauce over the chicken and add more coriander. Then add more lemon juice.

 

NOTES

Can't find the Baharat spice mix? Make your own. Baharat means spice mix.

Ingredients

• 2 tsp coriander seeds

• 1 tbsp cumin seeds

• 1 tsp whole cloves

• 1 tbsp black peppercorns

• ½ stick cinnamon

• 1 tsp cardamom pods, seed only

• a good grating nutmeg

• 2 tbsp paprika (not smoked)

 

Quick pressure release (QPR, also called quick release or QR) means venting the steam as soon as the pressure cooking process finishes, i.e. moving the steam release handle from Sealing to Venting.

 

Natural pressure release (NPR, also called natural release or NR) means letting the float valve pop back down of its own accord, so basically you don’t need to do anything at the end and can keep your feet up. If it takes over 15 minutes, you're ok to release the rest of the steam (by turning the steam release handle to Venting) that may be left in order to unlock and open the lid. 

 

Sometimes you'll see me talk of a combination of NPR followed by a QPR. For example a recipe may have a 4 minute NPR followed by a QPR. You wait for 4 minutes at the end of the pressure cooking time and then do a QPR by moving the steam release handle from Sealing to Venting.