Preserved lemon and green olives chicken tajine in the Instant Pot

Happy Monday everyone!

To be honest, I hate Mondays. Monday means the first day of the week, means there are four more days left before the weekend … and today I am feeling particularly tired. My favorite day is Friday. Not only because Friday = weekend but also there are no afternoon classes. 

Today’s post is on a dish I made last Friday – Friday is definitely my favorite day as I have more time to chill … in the kitchen – that I made in my Instant Pot. I bought some organic lemons that I preserved in brine a few weeks ago. And was wondering what to cook now that they are ready. I thought a Tajine like dish would be perfect to try in the IP. And the result was beyond my expectation! Hope you will give it a try. 

Ingredients:

  • 1 small whole chicken 
  • 1 preserved lemon
  • 20 green olives
  • 3 carrots 
  • 1 small onion
  • 1 clove of garlic
  • 1 tsp of turmeric
  • 1 tsp of ginger powder 
  • 1 ½ cup water
  • 2 tbsp olive oil
  • 1 small bunch of fresh parsley
  • 1 small bunch of fresh coriander
  • 1 tsp of sea salt
  • ½ tsp of green (or black) pepper 
Preserved lemon and green tajine from Cook with Lu
Get the printable recipe here
Directions:
  1. Let’s prep the ingredients: mince the onion, crush the garlic with the side of your kitchen knife, mince the fresh herbs (stems and leaves separately), cut the carrots in large chunks
  2. Set your IP on sauté mode and add the olive oil, sear each side of your chicken until golden. You can cut it into 6 pieces instead of cooking it in whole 

  3. Remove the chicken from the IP and add the onion, the garlic and stir until fragrant. Add the chicken back as well as the spices, the carrots, the minced herbs’ stem, and the salt & pepper 

  4. Pressure cook for 15 minutes 

  5. After the time is up, wait 10 minutes to allow 
the pressure to naturally release and then 
position the valve on venting 

  6. Add the preserved lemon and the green olives, 
stir to combine 

  7. Then set the IP on slow cook mode for minimum 30 minutes 
- you can go up to 1 hour
  8. Serve this dish on a bed of semolina (or add more vegetables in the pot before cooking to make it low carb) and 
topped with the fresh parsley and coriander
NB

1. Homegirl makes a lot of Hainanese chicken here so I am not afraid to flip a whole chicken but if you have hesitations, you can totally prepare this dish with a whole chicken cut into 6 pieces (aka the breast, the legs and keep the carcass and wings to make chicken broth in your IP) 
2. The preserved lemon will release its bitterness into the dish. You can dice it into smaller pieces but I don’t recommend it if you intend to serve this dish to young children
3. You can totally prepare this dish in a Dutch oven but count 15 minutes more to slow cook 
4. This dish tastes better the next day hehe

Enjoy!