Applesauce- and maraschino-cherry-based fruitcake.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 8 hrs 40 mins |
| Total Time: | 9 hrs 40 mins |
| Servings: | 6 |
| Yield: | 6 thighs |
Ingredients
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger root
- 1 ½ teaspoons salt, or to taste
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon curry powder
- 1 teaspoon paprika
- 1 teaspoon garam masala
- ¾ cup Mexican crema
- 6 skinless, boneless chicken thighs
- 3 tablespoons butter, divided
- ½ cup thinly shaved onion
- 1 cup basmati rice
- 1 (13.5 ounce) can coconut milk
- 1 pinch crumbled saffron
Instructions
- Combine garlic, ginger, salt, cumin, turmeric, curry powder, paprika, and garam masala in a zip-top bag and shake to combine. Reserve 1 teaspoon of spice mixture. Add crema to the bag and mix to combine. Add chicken thighs to the bag and marinate in the refrigerator, 8 hours to overnight.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon butter and onions. Cook until browned and softened, about 6 minutes. Transfer to a small plate.
- Add remaining butter to the pot. Pour in chicken thighs and marinade. Saute for about 2 minutes and hit Cancel. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
- Add rice to the pot around chicken thighs. Add caramelized onions. Pour coconut milk over rice, making sure rice is covered. Close and lock the lid. Select high pressure and set the timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions for 30 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
- Add reserved spice mixture to the pot and crumble saffron on top of chicken and rice before serving.
- You will need 2 pounds of chicken thighs, which is about 6 to 8 thighs.
- I have noticed herbs and seasonings lose their potency under pressure. For this reason, I reserve about a teaspoon of the seasoning mix from the marinade and add the reserved seasonings to the chicken and rice after it’s cooked.
Nutrition Facts
| Calories | 579 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 120 mg |
| Dietary Fiber | 2 g |
| Protein | 23 g |
| Saturated Fat | 26 g |
| Sodium | 698 mg |
| Sugars | 2 g |
| Fat | 43 g |
| Unsaturated Fat | 0 g |
Reviews
No, it is not authentic. It is delicious! It uses all the right spices too. Please use high quality, fresh spices! They will elevate your dishes like you won’t believe. My daughter that doesn’t like much these days loved it too!
Resulted in soupy rice and overcooked chicken. Spice was bland at best. Won’t bother to adjust and repeat
followed recipe exactly and turned out great. really loved it.