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Home / Recipes / Main Courses / Chicken / Pressure Cooker Moroccan Lemon Chicken with Olives

Pressure Cooker Moroccan Lemon Chicken with Olives

February 17, 2018 By Jill Selkowitz / 22 Comments Updated May 6, 2020 / As an Amazon Associate and member of other affiliate programs I earn from qualifying purchases; see all disclosures.

Jump to Recipe

Pressure Cooker Moroccan Lemon Chicken with Olives is infused with Lemons, Fragrant Spices and Salty Green Olives. Take a trip to Morocco with me. This is a “dump and push start” meal, as well as Low Carb, Keto, Weight Watchers friendly!

Pressure Cooker Moroccan Lemon Chicken with Olives

Pressure Cooker Moroccan Lemon Chicken with Olives

My college roommate, Mariah was born in Morocco. Cool, huh?

Our second year of college, we lived off campus in the “theatre” house, with two other roommates, Dean and Graham. Dean was into stage construction and Graham was also an actor, frequently as a leading man and paired with Moriah. Moriah had (and still has) a beautiful singing voice. She was cast in all the ingénue rolls at the University of Florida.

This Pressure Cooker Moroccan Lemon Chicken with Olives is dedicated to my friend, Moriah, who is now a big wig in a Florida school, directing teaching acting.

 

Cast of Ingredients for Pressure Cooker Moroccan Lemon Chicken with Olives

Cast of Ingredients for Pressure Cooker Moroccan Lemon Chicken with Olives

Pressure Cooker Moroccan Lemon Chicken with Olives is a “dump and push start” recipe.

Most ingredients are Pantry Staples.

Jump to Section

  • Ingredients in Moroccan Lemon Chicken with Olives
  • What are Preserved Lemons?
  • How to Make Moroccan Lemon Chicken with Olives?
  • Moroccan Lemon Chicken with Olives
  • Pressure Cooker Moroccan Lemon Chicken with Olives

Ingredients in Moroccan Lemon Chicken with Olives

  • Extra Virgin Olive Oil
  • Fresh Garlic
  • Ground Paprika
  • Kosher Salt, Ground Cumin, Ground Ginger
  • Ground Coriander, Turmeric Powder, Cinnamon Stick
  • Sambal Oelek Ground Chili Paste
  • Green Olives
  • Preserved Lemons

Preserved Lemons work really well here, but plain old Lemons can be used, if you don’t have preserved.

 

Chicken and Spices Marinate for 30 MinutesChicken and Spices Marinate for 30 Minutes

What are Preserved Lemons?

  • They are Lemons which have been sliced or quartered and kept in a Glass Mason Jar with salt.
  • They are first cut and packed into a Glass Mason Jar, with Salt added between each layer and then tightly packed and pressed into the jar, so that the juice is extracted.
  • After storing for a week on the counter, they are then moved to the refrigerator. When the peels become translucent, they are ready to use. This takes about a month. The flavor of the Lemons are less tart and salty.

If you do not have Preserved Lemons on hand, cut up Lemons and add some Kosher Salt to the marinade….but make some Preserved Lemons for next time. For a bit more Lemon Flavor, I added a few pieces of plain Lemon to the Marinade. This helps to tenderize the chicken and keep it juicy.

For this recipe, I used Chicken Breasts and Chicken Thighs. So that the Chicken would cook evenly, I cut the Thighs smaller than the Breast, which I only cut in half.

 

Thick Sliced Onions

Thick Sliced Onions

The Onions will cook very fast and in order to prevent them from completely disintegrating, cut them nice and thick!

We’ll cook down the liquid a bit at the end and let the Onions thicken the Sauce.

Make sure to use a good and sharp knife when cutting. Add the Onions to the Container or Baggie with the Chicken Pieces and the Marinade.

This is an easy Freezer Meal, as you can do all the prep work and package up the Chicken and Marinade and use your Foodsaver and store the package in the freezer. Another really good and flavorful recipe to try is my Pressure Cooker Balsamic Garlic Chicken. It also is great for a make a head Freezer Meal.

 

Remove Chicken from Refrigerator

Remove Chicken from Refrigerator

How to Make Moroccan Lemon Chicken with Olives?

  • Moroccan Lemon Chicken with Olives is commonly made on the stove in a Cast Iron Skillet or Dutch Oven.
  • It is also cooked in a Traditional Tagine or can be slow cooked or slow roasted in an Oven.
  • The process for cooking on the Stove is slow.
  • The Preserved Lemons are added at the end, while thickening the Sauce. It gives the Sauce a Salty and Lemony flavor.

In order to use the Instant Pot, Ninja Foodi or Pressure Cooker, we’ll do things a bit differently. Pressure Cooker Moroccan Lemon Chicken with Olives takes a fraction of the time and is equally as delicious. Try to push the Onions to the bottom of the cooking pot, to keep the Chicken off the bottom.

 

Green Olives without Pimento

Green Olives without Pimento

If I were cooking this Pressure Cooker Moroccan Lemon Chicken with Olives recipe on the Stove Top, I would add in the Green Olives, after the Chicken is cooked. There is a longer Simmering Process, so that would help incorporate the flavors.

For this Instant Pot, Ninja Foodi or Pressure Cooker, recipe, I’ve chosen to add them in right away. We will only need a short simmer, so, better to add the Green Olives in with the Chicken.

 

Couscous Cooks at the Same Time

Couscous Cooks at the Same Time

Cooking Couscous at the same time as my Pressure Cooker Moroccan Lemon Chicken with Olives is so simple. My Instant Pot Cranberry Spice Couscous would be lovely with this recipe.

There are also couple of Couscous recipes in my This Old Gal Pressure Cooker Cookbook you will enjoy.

 

Lid with Steam Vents Work Best

Lid with Steam Vents Work Best

The Stainless Steel Stacking Pan Inserts come in two tiers or three. My recommendation is the Ekovana Stainless Steel Pressure Cooker Stackable Pans Set, which is good for either larger or smaller portions of Pot in Pot Rice, Potatoes or Couscous. Both have the optional lid with the steamer holes and both have a solid lid!

Besides using the Stacking Pans for this Pressure Cooker Moroccan Chicken and Olives recipe, I use them in my Pressure Cooker Choco-Spice Layer Cake recipe and my Pressure Cooker Grandma’s Egg Custard recipe.

 

Instant Pot Moroccan Lemon Chicken with Olives

Instant Pot Moroccan Lemon Chicken with Olives

The Onions will further cook down during the Simmer stage. At that point, the Preserved Lemons will be added and the liquid reduced to almost nothing, but an Onion Mush. 🙂

Serve over Pressure Cooker Mashed Potatoes, Pressure Cooker Couscous (in my book), Pressure Cooker Pot in Pot Rice, Air Fryer Simply Delicious French Fries (popular in Moroccan restaurants.

More Instant Pot Mediterranean Recipes to Make:

  • Instant Pot Pesto Chicken Low Carb + Video!
  • Pressure Cooker Jewish Sweet and Sour Stuffed Cabbage Holishkes
  • Instant Pot Greek Meatballs {Keftedes}
  • Pressure Cooker Baba Ghanoush

My Pressure Cooker Healthy Carrot Potato Mash is really good with this Chicken Dish too.

Kitchen Equipment and Essentials

  • Instant Pot, Ninja Foodi or Pressure Cooker
  • J.A. Henckels Classic 8 inch Chef’s Knife
  • Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
  • Simply Gourmet (Dry) Stainless Steel Measuring Cups
  • Anchor Hocking Glass (Liquid) Measuring Cups
  • di Oro Living Silicone Spatulals Set!
  • Rachael Ray Stoneware EVOO Oil Dispensing Bottle
  • Alton Brown Salt Box
  • Gravity Electric Salt and Pepper Grinder
  • My FANTASTIC Teak Cutting & Charcuterie Board & Compartments
  • Ekovana Stainless Steel Pressure Cooker Stackable Pans Set
  • Stainless Steel Tall/Short Trivet & Egg Cooker Set

Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes! 

If you share a picture of something you make from our blog, tag it with #thisoldgalcooks so we can see it. We might feature it on Instagram! It makes my day when I see you’ve made one of our recipes!

Here is the handy printable recipe:

Instant Pot Pressure Cooker Moroccan Lemon Chicken with Olives

Moroccan Lemon Chicken with Olives

4.34 from 6 votes
Print Pin SaveSaved! Rate
Course: Main Course
Cuisine: Keto, Low Carb, Moroccon, Weight Watchers
Prep Time: 40 minutes
Cook Time: 6 minutes
Pressure Release: 10 minutes
Total Time: 46 minutes
Servings: 8 servings
Calories: 218kcal
Author: Jill Selkowitz

Ingredients

  • 2 pounds Chicken Breasts/Thighs boneless/skinless
  • 2 large Yellow/Brown Onion thick sliced
  • 1 Tablespoon Extra Virgin Olive Oil
  • 4 cloves Fresh Garlic minced
  • 1/2 cup Chicken Stock/Broth (or 1/2 cup water + 1 tsp Better than Bouillon Chicken Base)
  • 1.5 teaspoons Paprika
  • 1.5 teaspoons Ground Cumin
  • 1 teaspoon Sambal Oelek Ground Chili Paste (optional)
  • 1 teaspoon Ground Ginger
  • 1 teaspoon Ground Coriander
  • 1 teaspoon Organic Turmeric Powder
  • 1 Cinnamon Sticks
  • 2 Preserved Lemons* quartered/seeds removed
  • 4 ounces Whole Green Olives (w/o liquid)
US Customary - Metric

Recommended Products

Instant Pot Electric Pressure Cooker
J.A. Henckels Classic 8 inch Chef's Knife
Liquid Measuring Cup Set
Preserved Lemons
Ekovana Stainless Steel Pressure Cooker Stackable Pans Set
High Heat Resistant Spatula

Instructions

  • Trim fat from chicken and place in Container or Baggie.
  • Add all ingredients to Baggies, except Olives.  Allow to marinate in refrigerator for 30 minutes or overnight.
  • When ready to cook, dump contents of Container or Baggie into Pressure Cooker cooking pot.
  • Add 1/4 cup Chicken Broth and Green Olives.
  • If cooking couscous, rice or potatoes with the chicken, add the trivet and pan now.
  • Lock on Lid and close Pressure Valve. Cook at High Pressure (most machines default to high pressure) for 6 minutes.
  • When Beep sounds, wait 10 minutes and then release the rest of the pressure.
  • Remove the Chicken to a plate. 
  • Select Saute/Browning and Simmer until Onions have become mush, about 5 minutes.  Return Chicken to Pressure Cooker to reheat.
  • Serve Chicken with Onion Sauce, Olives and Lemons.

Notes

If you do not keep Kosher, you can omit some of the Oil and add in a bit of Butter at the end, to help thicken the Sauce.
*If you do not have Preserved Lemons, cut up 1 regular Lemon and add 2 teaspoons of Kosher Salt, or more to taste.
For even cooking, cut Breasts in half and cut Thighs in thirds.
Couscous, rice and potatoes can be cooked at the same time using the stainless steel insert pans.

Nutrition

Nutrition Facts
Moroccan Lemon Chicken with Olives
Amount Per Serving
Calories 218 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g19%
Cholesterol 58mg19%
Sodium 289mg13%
Potassium 305mg9%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 2g2%
Protein 20g40%
Vitamin A 390IU8%
Vitamin C 3mg4%
Calcium 37mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!
© ThisOldGal.com - Sharing the recipe link to any of my recipes posts are both encouraged and appreciated. Unauthorized and improperly attributed or non-attributed use of this material, including screen shots, copy/paste of full recipes to any social media site, website, mobile application or service (e.g., copymethat, recipe keeper, pepper) or cookbook, without the requisite attribution or otherwise with express written permission from Jill Selkowitz is strictly prohibited. You may share a photo with a link back instead.

Pressure Cooker Moroccan Lemon Chicken with Olives

Instant Pot Moroccan Lemon Chicken with Olives

Instant Pot Moroccan Lemon Chicken with Olives

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February 17, 2018

About Jill Selkowitz

Hi, I'm Jill. I'm a mom to Tonkinese cats and enjoy sharing restaurant quality meals, easily made at home. With my easy step by step photos and directions, new cooks will be able to follow along and cook like rock stars.

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