Chicken Thighs With Orange Cinnamon Ginger Sauce

• 3 pounds chicken thighs, skins removed
• Paprika
• 3 cloves garlic chopped
• 1 onion chopped
• 1 red bell pepper chopped
• 2 celery ribs chopped
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/2 cup white raisins
• 1/2 cup silvered almonds
• 1 1/2 cup orange juice
• 2 teaspoons cornstarch
• a little cold water
• sprnkle of black olives

1. Sprinkle chicken with paprika.
2. Heat the pressure cooker. Add oil and brown the chicken.
3. add garlic, stir for 2 minutes.
4. Season with combined salt, cinnamon and ginger. Add onion pepper celery and stir.
5. Add raisins, almonds and orange juice.
6. Close cover securely. Place pressure regulator on the vent pipe. COOK 10 MINUTES. Cool pressure cooker at once by running cold water over it.
7. Remove chicken and vegetables. Combine cornstarch with the water and add to the pot it while heating and stirring until the sauce thickens. Pour sauce over the chicken, sprinkle olives on the top. Serve with couscous

chicken thighs, paprika, garlic, onion, red bell pepper, celery, olive oil, salt, cinnamon, ginger, white raisins, almonds, orange juice, cornstarch, cold water, black olives

Taken from www.epicurious.com/recipes/member/views/chicken-thighs-with-orange-cinnamon-ginger-sauce-50121206 (may not work)