About this recipe:A whole chicken is cut into pieces and cooked in a pressure cooker, it's then served with a slightly sweet, slightly tangy apricot sauce. It's quick and simple and delicious with rice and a side of fresh steamed vegetables
1 tablespoon olive oil
1 (1.35kg) whole chicken, cut into pieces
salt and pepper or to taste
1/2 teaspoon paprika
1/2 teaspoon dried marjoram
4 tablespoons white wine
4 tablespoons chicken stock
4 tablespoons apricot jam
2 tablespoons malt vinegar
1 1/2 teaspoons finely chopped root ginger
2 tablespoons honey
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Method Prep:10min › Cook:20min › Ready in:30min
Heat the olive oil in the pressure cooker with the lid off, over medium-high heat. Add chicken and brown on all sides as evenly as possible. Remove chicken from the cooker and season with salt, pepper, paprika and marjoram. Drain and discard fat from the cooker and mix in wine and chicken stock, scraping any bits of food that are stuck to the bottom.
Return chicken to the cooker over medium-high heat, secure the lid and bring to high pressure for 8 minutes or until the chicken is tender. Reduce pressure before opening the lid. The internal temperature of the chicken meat should be at 82 degrees C.
Remove chicken to a serving plate and add the apricot jam, vinegar, ginger and honey to the pan. Bring to the boil and cook uncovered until the sauce has reduced into a thick and syrupy consistency, about 10 minutes. Spoon over chicken and serve.