Components
- 700 grams of chicken thighs with skin (approximately 7 pieces)
- Two onions
- One garlic clove
- One-third cup of water (tea)
- 2 tablespoons of vinegar
- 1 tablespoon of olive oil
- Two tablespoons of ground paprika
- Half a teaspoon of cumin
- 1 teaspoon of salt
- One bay leaf
- 8 sprigs of parsley
Setup phase
- Remove the garlic’s skin and slice it thinly. In a big bowl, add the chicken thighs and season them with salt, paprika, cumin, and minced garlic. Allow it to sit at room temperature for 10 minutes as you get the other ingredients ready.
- Remove the onion skin and slice the onions into thin strips. Rinse, dry, and finely chop the parsley.
- Switch on the electric pressure pan without the lid and set it to Sauté mode. As it heats, combine the water and olive oil, then add the onion and bay leaf. Allow it to cook for approximately 8 minutes without stirring, until the onion starts to caramelize.
- Add the chicken thighs along with the vinegar and water. Stir thoroughly. Cover and set the pressure cooker to cook for 8 minutes.
- After cooking for 8 minutes, turn the valve to release the pressure. Once all the pressure is released, open the pan and set it to Sauté mode again. Cook uncovered for approximately 10 minutes until the sauce thickens. Turn off the pan, stir in the parsley, and serve immediately.
Select your next step
The chicken thigh is a delicious dish accompanied by polenta, Moroccan couscous, farofa, or rice.
