I've continued to have fun playing with food and my new toy, the Pressure Cooker over the last week, and have come up with another winner!
I'm by no means a Pressure Cooker Expert yet, but I'm definitely getting the hang of this thing, and I really love the fact that foods cooked in it seem to be so much more flavorful - I think that Jamie (my hubby) has actually licked his plate after every single pressure cooker meal that I've prepared - and that's saying something considering he typically is not a huge fan of any "Paleo Meals" that I prepare for him.
The following recipe took a lot of modification from the original, which called for yogurt, flour, potato starch, and rice - so I knew I was taking a "risk", but it turned out great - so good that I felt it was "share-worthy".
I was a little hesitant to add the mint because it just really seemed like an odd combination, and I've never used mint in a recipe before, but it was very good and I don't think the dish would have been the same without it.
Pressure Cooker Middle Eastern Chicken (Paleo Version)
3 lbs Chicken Breasts or Tenders
1/4 cup Olive Oil
6 Green Onions, Minced
5 Cloves Garlic, Crushed
1/2 cup Parsley, Minced
1 Tb Dried Mint
1 tsp Ground Cumin
1/2 cup Organic Free Range Chicken Broth (read label to avoid sugar/soy/gluten/etc)
3 Tb Fresh-Squeezed Lemon Juice
3/4 Cup Full Fat Coconut Milk (Divided into 1/2 cup & 1/4 cup portions)
Sea Salt to taste
1/2 tsp White Pepper (ground black pepper would work if you don't have white)
2 Egg Yolks
1.5 Tb Arrowroot Powder
Heat Olive Oil in bottom of pressure cooker, and then briefly brown chicken on both sides (in batches).
Remove chicken to a plate, and set to the side.
Add Green Onions, Garlic, & Parsley, and saute in hot oil for 2 minutes, then add Chicken & Stir.
Sprinkle with Mint & Cumin.
Add Broth, Lemon Juice, 1/2 cup Coconut Milk, Salt, & Pepper, and stir well.
Secure lid and bring to pressure over high heat (will take approx 10-12 minutes).
Reduce heat to medium (but maintain pressure), and cook 10 minutes.
Remove Pressure Cooker from heat and let pressure release naturally (natural-release method).
Remove lid, Remove Chicken, and set on a plate (leaving sauce in pressure cooker).
Ladel out 1/2 cup of the broth, add remaining 1/4 cup coconut milk, and whisk into egg yolks.
Whisk ArrowRoot Powder into the egg yolk mixture, and then stir back into cooking liquid in Pressure Cooker.
Cook over medium-low heat, stirring, until thickened (about 10 minutes?)
Spoon over chicken, and serve.
This dish is tangy, savory, and creamy all at the same time!
I served mine with grilled broccoli and Mel's Creamy Spicy Greens, and this was a great combination.