1 chicken, cut into portions
4 tablespoon(s) olive oil
1 onion
1 chili pepper
1 clove of garlic
1 tablespoon(s) thyme
2-3 sprig(s) rosemary
2 bay leaves
1 teaspoon(s) allspice berries
10 g ginger
200 g white wine
1 liter water
1 chicken bouillon cube
1 tablespoon(s) honey
500 g spaghetti
To serve
1 tablespoon(s) basil
20 g kefalotyri cheese
1 teaspoon(s) olive oil


1.Place the pressure cooker and a frying pan over high heat.
2.Place the chicken into a bowl, add 2 tablespoons olive oil, salt, pepper, and mix. Transfer the chicken into the hot pan and sauté for 4-5 minutes until golden.
3.Coarsely chop the onion, and finely chop the chili pepper and garlic.
4.Add 2 tablespoons olive oil into the pressure cooker, then add the vegetables, thyme, and mix.
5.Deglaze with the wine and as soon as it evaporates, add the water, bouillon cube, honey, and chicken.
6.In a cheesecloth, add the rosemary, bay leaves, allspice, the ginger cut into slices, then seal it well with kitchen twine, and add it to the pressure cooker.
7.Seal with the lid, lower the heat to medium, turn the safety valve to the proper pressure indicator, and boil for 30 minutes.
8.Then, turn the safety valve so that the pressure cooker depressurizes. Alternatively, turn off the heat and allow 5-10 minutes for the pressure cooker to depressurize on its own.
9.Remove the chicken and place it onto a plate, cover with plastic wrap, and set aside. Throw the cheesecloth away.
10.Leave the pressure cooker with the sauce on heat. Add the spaghetti inside and boil for 8-10 minutes.
11.Serve with the basil finely chopped, pepper, the kefalotyri cheese grated, and olive oil.

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