YIELD: 8 Servings
Mix the marinade together in a large zipper bag or bowl.
Place the chicken pieces into the marinade and toss to coat.
Place in the refrigerator overnight, or at least 8 hours.
When ready to cook, pour the chicken stock into the pressure cooker then add the chicken pieces WITH the marinade.
Secure lid, select “Manual” for 25 minutes.
Natural release for 15 minutes before opening. If the pressure has not dropped completely, turn the pressure release valve to release the remaining steam.
Remove the chicken with a slotted spoon and cut into bite-sized pieces.
Heat a little oil on a non-stick pan over medium-high heat. Add about 1/3rd of the chicken pieces and sprinkle with 1/3rd of the seasoning mix.
Cook, while stirring, until the spices are evenly distributed and starting to become fragrant. Repeat with the remaining chicken and seasoning.
Drizzle with lemon juice and serve.
We love to enjoy this stuffed in my gluten-free naan bread with lettuce, tomato and yogurt cucumber sauce.
This recipe was adapted from the original by Cooking with Curls.
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