INGREDIENTS
- 8 chicken legs
- 2 tbsp plain flour
- 1 tbs Moroccan spice rub
- 1 tbs olive oil
- 1 brown onion, sliced
- 3 cloves garlic, crushed
- 600ml apricot nectar
- ½ bunch thyme
- 50ml natural yogurt
- ½ cucumber, peeled and diced
- ¼ bunch mint, chopped
- Salt & pepper
DIRECTIONS
- Combine the flour and Moroccan spice, and coat the drumsticks.
- Select SAUTÉ setting on the Pressure Cooker and press the START/CANCEL button. Preheat removable cooking bowl for 3 minutes and add half the oil, chicken legs. Cook for 5 minutes, then remove and set aside.
- Add remaining oil, onion and garlic, stirring for 5 minutes until onions are soft.
- Add chicken back in the pressure cooker bowl and stir in apricot nectar and thyme.
- Press START/CANCEL button to deselect setting and Select BROWN RICE setting and press timer to 17 minutes; press START/CANCEL button.
- Allow to cook until the pressure cooking time has counted down. Release the pressure by turning the pressure release valve to the venting position. Carefully remove lid and season with salt and pepper. Taste and adjust seasoning with salt. Remove the chicken.
- Press SAUTE setting and simmer sauce for 5 minutes to reduce and thicken.
- Serve chicken and sauce with cous cous and mint yogurt
MINT YOGHURT
- Mix yoghurt, cucumber, mint, salt and pepper.
- Stir together and allow to sit for 15 minutes at least.
TIP: If using a slow cooker, heat the searing bowl, add oil and cook of the chicken (alternatively, use a fry pan for the first step). Remove the chicken. Add the remaining oil and sauté the onion and garlic. Add all remaining ingredients including the chicken to the slow cooker bowl and set on the HIGH setting. Allow to cook for 6 hours, stirring every few hours. From here follow steps 7 onwards.