Chicken with quinoa, pistachios, and apricots, cooked in a slow cooker

Ingredients:

• 4 medium boneless, skinless chicken breasts (about 8 oz each)
• 3 tablespoons olive oil, plus extra for drizzling
• 3 cloves garlic, finely grated
• 1 serrano chili pepper, seeded (optional) and chopped
• 1/2 onion, chopped
• 1 tbsp grated ginger (from a 2.5 cm piece)
• 2 cups red quinoa grains, rinsed and drained thoroughly
• 1 and 3/4 cups chicken broth
• 2 tbsp rosemary leaves, chopped
• 1/2 cup chopped dried apricots
• 1/2 cup toasted salted pistachios, shelled
• Mint leaves, chopped shallots (green part only) and lemon wedges, for garnish
• Special equipment: pressure cooker-multicooker with a bowl capacity of 6 l or 7.5 l.

Preparation:

1. Season the chicken generously with salt and pepper. Add the vegetable oil, garlic, chili, onion, ginger, 1.5 teaspoons salt, and 1/4 teaspoon pepper to the bowl of a 6-quart pressure cooker. Set the pressure cooker to high (see note). Cook, stirring frequently to prevent the garlic and ginger from burning, until the vegetables are soft and beginning to brown, about 5 minutes. Add the quinoa, chicken broth, and half the rosemary leaves, and cover with a glass lid. Cook for 5 minutes.
2. Carefully place the steaming rack into the pressure cooker and arrange the chicken on top in an even layer. Sprinkle with the remaining rosemary. Follow the manufacturer's instructions for securing the lid and adjusting the settings. Cook on high pressure for 1 minute.
3. After the pressure cooker cycle has finished, follow the manufacturer's instructions and allow the steam to escape naturally (approximately 5 minutes). Being careful not to burn yourself with any remaining steam, unlock and remove the lid. Transfer the chicken to a plate and leave it uncovered until ready to serve.
4. Turn the pressure cooker to high and continue cooking the quinoa until all the liquid has evaporated (about 5 minutes). Remove the pressure cooker insert and stir in the apricots and pistachios. Serve the chicken over the quinoa, sprinkled with mint, shallots, a squeeze of lemon, and a drizzle of olive oil.