For this recipe, Karen Bell, chef and owner of Bavette La Boucherie in Milwaukee, marinates thighs and drumsticks in saffron, mint and ras el hanout (a blend of cinnamon, coriander, ginger, turmeric and black pepper), then simmers them with olives and preserved lemons for pops of briny flavor.
Pressure Cooker Method
Prepare recipe through Step 1. If using an electric pressure cooker, use the saute setting to brown chicken in hot oil, in batches if needed. (If using a stove-top pressure cooker, place on the stove top over medium-high.) Remove chicken from pressure cooker and cook onions until lightly browned, about 10 minutes. Add cinnamon stick, chicken, preserved lemon, olives, stock and lemon juice to pressure cooker as directed. Lock lid in place. Set electric cooker on high pressure to cook 10 minutes. (For stove-top cooker, bring up to pressure over medium-high; reduce heat to maintain steady, but not excessive, pressure; cook 10 minutes.) Quick release pressure. Transfer chicken to platter; stir butter into sauce.
Ras el hanout is a North African spice blend made of familiar spices like cumin, ginger, cinnamon and cloves. Purchase it at specialty stores, or find recipes online to mix your own. Preserved lemons are another signature seasoning of the region, delivering big salty-sour taste. Buy them at stores such as Whole Foods or Trader Joe's, or make your own (look for Preserved Lemons on our web site).