Moroccan Chicken with Olives and Capers (Pressure Cooker)
Author: Marla Hingley
Prep time: 1 hour
Cook time: 35 mins
Total time: 1 hour 35 mins
Serve with our Cauliflower Mash to make this a low carb dinner.
  • 4 bone-in chicken quarters, skinless
  • 1 lemon*, quartered
  • 1 cup chicken broth
  • 2 cloves garlic, minced
  • ¾ cup pitted olives (black, green, Kalamata, or a mix), sliced
  • 2 Tbsp capers, drained
  • 3 Tbsp fresh parsley, finely chopped
  • ¼ tsp salt
  • 3 Tbsp olive or avocado oil
  • ¾ tsp turmeric
  • ½ tsp pepper
  • ¼ tsp paprika
  • ¼ tsp mustard powder
  1. Combine marinade ingredients, and put in Ziploc bag with chicken, mixing until chicken is evenly coated. Chill for at least 1 hour.
  2. Place chicken in pressure cooker (on rack to elevate from liquid), topping with marinade. Squeeze lemons over chicken, and add to pot along with remaining ingredients, except parsley.
  3. Set timer (each model is different - approx 25-35 min).
  4. Once done, set chicken aside. Strain liquid (putting capers and olives over chicken), and pour liquid into a skillet. Bring to a boil and reduce by ½, then drizzle over chicken to serve. Garnish with parsley.
For even more authentic flavor, add some Preserved Lemons to the pressure cooker! Discard the pulpy inside, keeping the rind only.Preserved lemon rinds you can eat, however discard the fresh lemons once cooked (they are too bitter even after cooked).
To cook in oven - place chicken and ingredients into a baking dish (big enough so chicken pieces are not overlapping). Cook at 400°F for 40-50 minutes, or until fully cooked.
Recipe by Gluten Free Club at