- 8 chicken thighs, skin on half
- 7 cloves garlic
- 1 tbsp (18 g) sea salt
- 1 tsp (2 g) whole coriander seeds
- 1 tsp (2.5 g) dried cumin
- ½ tsp freshly ground black pepper
- 2 navel oranges, cut into wedges
- ¼ cup (60 ml) canola or vegetable oil
- 1 bay leaf
- 1 tbsp (8 g) grated fresh ginger
- 4 whole cloves
- ½ cup (120 ml) dry white wine
- 1 tbsp (15 ml) low-sodium soy sauce
- Few sprigs cilantro, for garnish
Chicken is often cooked very simply, but there are so many fantastic ways to play with every piece of the bird. Thighs are my favorite piece for their juiciness. The herbal aromas and brightness in this dish prove that chicken is a wonderful base for infusing unique flavors. You can make this a bit more savory by adding one additional teaspoon (5 ml) of soy sauce. As a slight variation, I love lightly charring some of the oranges. It makes the dish pop both in taste and visual appeal in a new way.
Serves 6 to 8
Place the chicken on a large baking sheet. Add the garlic to a mortar and mash, using the pestle. Add the salt, coriander, cumin and pepper. Grind and stir with the pestle until the garlic and dried spices are well-blended. Rub all of the chicken with the garlic mixture, covering every piece of chicken very generously. Squeeze 2 orange wedges all over the chicken. If you have time, cover and chill for 30 minutes, to allow all of the flavors to marinate well. Otherwise continue cooking.
Heat the oil in the stovetop pressure cooker over medium-high or use the browning setting for the electric pressure cooker. Transfer the chicken to the cooker, using tongs. Brown on all sides until all of the pieces are lightly golden, about 4 minutes. If your cooker is small or narrow, do this in two batches. Add the bay leaf, ginger, cloves, white wine and 2 or 3 additional orange wedges, giving them a hard squeeze. Cancel cooking for the electric cooker, and close the lid.
Set to high pressure (15 PSI) and set your timer for 17 minutes total. Cook on high heat until the pressure point is reached, then reduce the heat to medium to finish cooking.
Set to high pressure (10–12 PSI) and 20–22 minutes.
When done, remove from the heat or turn off the cooker and release the pressure, using auto-release. When all of the pressure is out, transfer the chicken to your serving platter, leaving the pot juice in the cooker. Discard the orange wedges from the cooker. Stir in the soy sauce. Bring the pot juice to a boil, then lower the heat to a simmer, about 5 minutes, allowing the sauce to reduce just a bit. Ladle the sauce over the chicken and garnish with fresh cilantro sprigs and the remaining orange wedges.
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