Instructions

• In a big bowl, mix up your Dijon mustard, lemon juice, olive oil, minced garlic, diced habanero, salt, and pepper. This marinade packs all the flavors you want to soak into the chicken.
• Add your chicken thighs to that marinade and make sure each piece is well coated. Cover the bowl and pop it in the fridge for at least 2 hours. Overnight is even better if you got the patience.
• Heat up your pressure cooker on the sauté setting or a skillet if you do this outside the cooker. Take the chicken from the marinade and brown each thigh skin-side down till golden crisp, about 5–7 minutes each side.
• Toss in the sliced onions right after chicken comes out and sauté ‘em till soft and golden brown. If they start sticking a bit, splash in some water to keep things from burning. Around 10 minutes should do.
• Put the browned chicken back in with those caramelized onions. Pour in any marinade left and add water just enough to partly cover the chicken. Seal and set your pressure cooker to cook on high for 25–30 minutes.
• Once timer’s up, go for the quick release on your cooker carefully. Stir in the green olives if you’re using ’em and let them heat through for a few more minutes.
• Serve with steamed rice or couscous to absorb all that flavorful broth.
• Enjoy the delicious blend of lemon, savory onions, and spiced chicken!