2 1/2 tsps salt, kosher, coarse
1 tsp ground black pepper
2 tsps paprika
1 tsp ground cumin
1 tsp ground ginger
1/2 tsp ground cinnamon
2 1/2 lbs boneless skinless chicken thighs
1 Tbsp olive oil
2 medium onions, chopped
1 cup chicken stock
garlic cloves, finely chopped
1/2 cup pitted green olives, halved *
10 oz pasta, rotini, cooked
1 small lemon, juice and zest
1/2 cup dried apricots, chopped
1/3 cup cilantro, finely chopped

Cooking Directions:

Combine salt and spices in small bowl.

Toss 1 Tbsp. spice mix evenly over chicken; set aside. Heat oil in electric pressure cooker using the Sauté function on high heat. Add onions and remaining spice mix. Cook and stir 6 to 7 minutes or until softened.

Add stock; bring to boil while gently scraping the bottom of pot with wooden spoon. Arrange chicken and olives atop the onions. Close and lock lid. Cook 8 minutes on high pressure.

Meanwhile, cook pasta as directed on package; drain and keep warm. When pressure cooker timer goes off, let stand 10 minutes. Manually release any remaining pressure. Carefully unlock lid; stir in lemon juice, apricots and cilantro. Spoon chicken and sauce over hot cooked pasta; sprinkle with lemon zest.

Tips: Substitute golden raisins or chopped dried figs for the apricots. To keep dried fruit from sticking to your knife, lightly spray the blade with nonstick cooking spray.