½ a teaspoon freshly ground black pepper two naval oranges, cut into wedges
¼ of a cup of canola or vegetable oil
1 Bay leaf
1 tablespoon of grated fresh ginger
4 whole cloves
½ a cup of dry white wine
1 tablespoon of low sodium soy sauce
a few sprigs of cilantro, for garnish
Instructions
Method:
1. Place the chicken on a large baking sheet. Add the garlic to a mortar and mash using
the pestle. Add the salt, coriander, cumin and pepper. Grind and stir with the pestle until
the garlic and dried spices are well blended. Rub all of the chicken with the garlic
mixture, covering every piece of chicken very generously. Squeeze two orange wedges
all over the chicken. If you have time cover and chill for 30 minutes, to allow all the
flavors to marinate well into the chicken.
2. Heat the oil in the stove top pressure cooker over medium high or use the Browning
setting for the electric pressure cooker. Transfer the chicken to the cooker, using tongs.
Brown on all sides until all the pieces are lightly golden, about four minutes. If your
cooker is small or narrow, do this in two batches. Add the Bay leaf, ginger, cloves, white
wine and two or three additional orange wedges giving them a hard squeeze. Cancel
cooking for the electric cooker and close the lid.
Stove Top: Set to high pressure and set your timer for 17 minutes total. Cook on high
heat until the pressure point is reached, then reduce the heat to medium to finish cooking.
Electric: Set to high pressure for 20 to 22 minutes. When done remove from the heat or
turn off the cooker and release the pressure, using auto release. When all the pressure is
out, transfer the chicken to your serving platter, leaving the pot juice in the cooker.
Discard the orange wedges from the cooker. Stir in the soy sauce. Bring the pot juice to a
boil, then lower the heat to a simmer, about 5 minutes, allowing the sauce to reduce just a
bit. Later the sauce over the chicken and garnish with fresh cilantro sprigs and the
remaining orange wedges.
