2 small chickens (also frozen), Salt, pepper, Plenty of oil, 3 onions, 1-2 cloves garlic, 2 tsp. orange marmalade, Majoram, ¼ l white wine, 1/8 l chicken broth (also organic instant), ½ C. sweet blanched almonds, ½ C. finely diced olives, 1-2 tsp. chili powder, 1 banana, 1/8 l cream
Divide the cleaned chicken into 4 pieces, season with salt and pepper, and brown at high temperature in plenty of oil in the open pressure cooker or pressure skillet.
Remove and keep warm. Then sauté the chopped onions and crushed garlic in the stock (adding some oil if needed). Add the orange marmalade, marjoram and wine, after 5 minutes also the broth, almonds, olives, chili powder and sliced banana, and the chicken pieces.
Season again with salt and pepper, then close the pressure cooker or skillet according to the instructions.
Set the traffic light system at Setting 2 (speed setting), and heat up the cooker at the stove’s highest heat level. When the yellow ring is visible, turn down the energy source. The cooking time of 8-10 minutes begins when the green ring is visible.
At the end of the cooking time, depressurize and open the pressure cooker according to the instructions.
Add cream to taste and serve with firmly cooked rice or baguette.
Cooking time: 8-10 minutes
