Moroccan-Inspired Chicken and Turmeric Rice

This hearty stew is rich in flavorful, anti-inflammatory spices and antioxidant fruits, and it cooks in almost no time in a multicooker.
 
Nutritional Information (per serving): Calories (715); Total Fat (19g); Carbohydrates (94g); Sodium (1245mg); Sugar (20g); Fiber (6g); Cholesterol (86g); Protein (43g)
 

2 Tbsp. olive oil

1 tsp. ground turmeric

1 tsp. kosher salt

½ tsp. ground ginger

½ tsp. ground coriander

¼ tsp. ground black pepper

¼ tsp. ground cinnamon

Dash cayenne pepper

4 (1½ pounds) boneless, skinless chicken thighs

4 carrots, in 1-inch pieces

1 cup chopped onions, fresh or frozen

1 cup green olives, pitted

1 cup prunes, pitted

1½ cup long-grain rice

1¾ cup chicken broth

In a mixing bowl, stir together olive oil, turmeric, kosher salt, ginger, coriander, pepper, cinnamon and cayenne pepper.

Add whole chicken thighs and turn them to coat in the spices.

Stir in carrots, onions, olives and prunes. Pour rice and chicken broth into the multicooker pot.

Put the chicken and vegetable mixture on top of the rice, seal the multicooker, and set to “pressure cook” on low for 20 minutes.

When the cooking stops, carefully turn the vent to release the pressure and wait 1 minute (or up to 20 minutes).

Transfer the meat and vegetables to a platter, scoop the rice onto the side, and serve.
 

• Read all directions for your multicooker first; buttons may be labeled differently on different brands. 
• Note that cooking time starts once the cooker has come up to pressure.
• When releasing the cooker’s pressure, put a potholder on your hand to avoid burns.

Recipe by Jess Thomson