1 hour 20 minutes/45 mins in Instant Pot

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6 chicken thighs (1kg), bone in

Salt (to taste)

1 tablespoon Olive oil

2 large yellow onions (thinly sliced)

1 tablespoon ground coriander

1 teaspoons ground white pepper

1 teaspoon ground ginger

½ teaspoon saffron threads

¼ teaspoon ground turmeric

1 ½ cups (355ml) chicken stock

85g preserved lemon (rind only)

85g pitted green olives

4 tablespoons (60g) unsalted butter

1 tablespoon chopped flat-leaf parsley

2 teaspoons chopped coriander

Cous cous or rice to serve

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1. Generously salt the chicken thighs on all sides. Time permitting, let sit for about 1 hour at a room temperature.

2. In a tagine/Dutch oven or Instant Pot, heat the olive oil and sear the chicken on both sides (3-4 minutes per side) over a high heat until well browned. Remove from the pot and set aside.

3. Preheat an oven to 175°C. Discard all but 2 tablespoons of the fat remaining in the pot and heat it. Add the onions and saute, stirring often, over medium heat for about 15 minutes, until golden brown.

4. Add the coriander, white pepper, ginger, saffron, turmeric, and a pinch of salt to the onions and stir constantly for a few minutes.

5. Add the chicken stock and deglaze the pan, scraping any browned bits from the bottom, then return the chicken to the pot.

6. For tagine/Dutch oven bring to a boil, cover the pot and cook in the oven for 40 minutes.

7. For Instant Pot secure the lid with the valve set to Sealing, and pressure cook on High Pressure for 10 minutes. Once the timer goes off, allow a 10-minute Natural Release (NPR), then carefully quick-release any remaining pressure.

8. When done, remove the chicken thighs from the pot and return it to a burner. Add the preserved lemons and olives and simmer for about 6-8 minutes or even more if needed to reduce the sauce.

9. Add the butter, parsley, and coriander. Season with salt to taste.

10. Serve with cous cous or rice.