2.2 lb (1 kg) skinless, boneless chicken thighs

2 tbsp (30 ml) olive oil

1 onion, thinly sliced

2 garlic cloves, chopped

1 tsp ground coriander

1 tsp ground turmeric

½ tsp ground cumin

½ tsp ground ginger

2 celery stalks, cut in pieces on an angle

1 sweet potato, peeled and cut into 6 slices

1 red bell pepper, seeded and cubed

1 can (14 oz/398 ml) diced tomatoes

¾ cup (180 ml) chicken broth

¼ cup (35 g) raisins

2 tbsp confit lemon peel, diced (or the zest of 1 lemon)

¼ cup (10 g) cilantro, finely chopped

1 ½ cups (300 g) couscous

Preheat the pressure cooker on the Sauté function for 2 minutes. Brown half of the chicken at a time in the oil. Season with salt and pepper. Set aside on a plate.

Brown the onion, adding oil, if necessary. Add the garlic and spices. Cook for 1 minute while stirring. Add the chicken, vegetables, broth, raisins and lemon peel. Cover and select the Poultry function.

Let the pressure release and remove the lid. Add the cilantro and adjust the seasoning.

Using a ladle, remove 1 ½ cups (375 ml) of the cooking liquid and place in a small pot. Bring to a boil and add the couscous. Cover and let sit for 5 minutes off the heat. Fluff the grains with a fork. Serve the couscous with the chicken tajine.

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