Moroccan "Roasted" Chicken 
3 pounds chicken pieces
1 1/2 cups chicken stock
2 teaspoon Hungarian paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground ginger
1/4 tsp cayenne pepper
1 tablespoon ground coriander
6 cloves minced garlic
1 lemon, cut into 8 wedges
Salt and pepper to taste
2 tablespoons olive oil
1 small white onion, sliced

Heat the olive oil in the pressure cooker pan on medium high heat. Brown the chicken pieces on all sides. Remove the chicken and saute the onion slices until golden. Add all the remaining ingredients and close the lid.

Bring to high pressure and cook for 15 minutes. Remove the pan to the sink and pour cold water over the lid until the pressure valve returns to normal. Release the pressure and return the pan to the stove on low heat. Cook for no more than 2 minutes to allow the flavors to develop.

Serves 4.


Chili Elegant?
2 tablespoons vegetable oil 
1 pound ground beef 
2 onions, chopped 
1 clove garlic, minced 
2 cups celery, cut in 1-inch diagonals 
1 green bell pepper, cut in 1/2-inch strips 
1 (16 ounce) can tomatoes 
2 teaspoons salt 
Dash cayenne pepper 
1 to 1 1/2 tablespoons chili powder 
1/2 cup red wine 
1 (#300) can kidney beans 
1 (4 ounce) can button mushroomsHeat pressure cooker. Add oil and brown meat. Add onion, garlic, celery and green pepper. Saut? lightly. Add tomatoes and liquid drained from beans and mushrooms,Combine salt, pepper, chili powder and wine. Mix well. Close securely. When it comes to pressure, reduce heat to medium and cook for 8 minutes. Cool cooker at once.Add beans and mushrooms and reheat to boiling. Keep at low simmer for flavor development for a few minutes, if time permits.Serve with warm garlic or corn bread