Step 1

In a bowl, combine 1 1/2 tsp ground cumin, 1/2 tsp ground cilantro/coriander, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp paprika, 1/4 tsp freshly ground black pepper, and 1/2 tsp salt.

Step 2

Coat the 8 chicken thighs (de-boned & skinless) with the spices and set aside.

Step 3

Press the Sauté button on the Instant Pot on normal heat, (custom level 3 for the Evo Plus).

Step 4

Once display says HOT, add 2 tbsp of olive oil.

Step 5

Add 1 medium onion (sliced), and 3 garlic cloves (crushed), sauté for 2 minutes stirring regularly.

Step 6

Add the coated chicken, sauté for another 2 minutes, stirring regularly. Press Cancel.

Step 7

Add 1 whole preserved lemon (finely chopped), 3/4 cup/100g whole blanched almonds, 3/4 cup/140g green olives (pitted), and 3/4 cup/180 ml chicken stock.

Step 8

Place the lid on the Instant Pot, set valve to Seal, select Manual High Pressure (pressure cook custom high on Evo Plus) for 10 minutes.

Step 9

When Instant Pot beeps, allow 10 minutes before releasing the pressure.

Step 10

When pin drops, open the lid. Press Cancel.

Step 11

Press Sauté as above, mix 1 tbsp cornstarch/cornflour with 1 tbsp cold water, stir in to thicken. Press cancel.

Step 12

Stir in a large handful of chopped cilantro/coriander.

Step 13

Season with salt and freshly ground black pepper.

Step 14

Serve with vegetables, and rice or potatoes.