- 4 (12-ounce) bone-in split chicken breasts, trimmed
- salt and pepper
- 1 TBSP extra virgin olive oil
- 1 red bell pepper, stemmed, seeded and chopped fine
- 4 ounces Spanish style chorizo, cut into 1/4 inch pieces
- 4 garlic cloves, minced
- 1/8 teaspoon saffron threads, crumbled
- 1/2 cup chicken broth
- 1 1/2 cups couscous
- 1 cup frozen peas, thawed
- 2 tsp lemon juice
- 3 TBSP minced fresh parsley
NOTE: We use boneless skinless thighs because that’s what we stock up on. We also didn’t have chorizo on hand, so we made do with bacon and smoked paprika (close enough for Covid)
- Pat chicken dry with paper towels and season with salt and pepper. Using highest sauté or browning function, heat oil in multicooker for 5 minutes (or until just smoking). Place half of chicken, skin side down, in multicooker and cook until browned, 5 to 7 minutes; transfer to a plate. Repeat with remaining chicken; transfer to plate.
- Add bell pepper, chorizo and ¼ teaspoon salt to fat left in multicooker and cook until bell pepper is softened, 3 to 5 minutes. Stir in garlic and saffron and cook until fragrant, about 30 seconds. Stir in broth, scraping up any browned bits. Nestle chicken, skin side up, into multicooker, adding any accumulated juices.
- To pressure cook*: Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 17 minutes. (If using Instant Pot, decrease cooking time to 9 minutes.) Turn off multicooker and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
- Transfer chicken to serving dish and discard skin, if desired. Tent with aluminum foil and let rest while preparing couscous.
- Stir couscous, peas and lemon juice into multicooker, cover and let sit until couscous is tender, about 5 minutes. Add parsley and fluff couscous gently with a fork to combine. Season with salt and pepper to taste. Serve with chicken
* To slow cook: Lock lid in place and open pressure release valve. Select low slow cook function and cook until chicken registers 160 degrees, 1 to 2 hours. (If using Instant Pot, select high slow cook function.) Turn off multicooker and carefully remove lid, allowing steam to escape away from you.