The night before, wash, drain, and pat the chicken dry. Rub the Moroccan Ras el Hanout seasoning evenly over the meat. Cover and refrigerate until cooking time.
Mix the seasoned meat in a pressure cooker with the onions, garlic, butter and cinnamon sticks. Cover and cook over medium heat for 10 to 15 minutes, stirring occasionally to turn the meat as it browns.
Add 3 cups of water, cover, and cook until the meat is tender. Add the raisins, honey, and cinnamon and almonds. Cover the pot and simmer without pressure for 20 to 30 minutes, until the raisins are plump and the sauce is reduced to a thick, syrup-like consistency.
Ingredients
Directions
The night before, wash, drain, and pat the chicken dry. Rub the Moroccan Ras el Hanout seasoning evenly over the meat. Cover and refrigerate until cooking time.
Mix the seasoned meat in a pressure cooker with the onions, garlic, butter and cinnamon sticks. Cover and cook over medium heat for 10 to 15 minutes, stirring occasionally to turn the meat as it browns.
Add 3 cups of water, cover, and cook until the meat is tender. Add the raisins, honey, and cinnamon and almonds. Cover the pot and simmer without pressure for 20 to 30 minutes, until the raisins are plump and the sauce is reduced to a thick, syrup-like consistency.