Ingredients :

• Bone-in, skin-on chicken thighs — This is the choice that makes all the difference in pressure cooking. The meat around the bone stays moist even if you slightly exceed the time. If you prefer it without skin to avoid surface fat, remove it before browning — the meat will stay just as tender.
• Fresh ginger — Not the ground ginger from the back of the cupboard. Freshly grated, it releases a bright and slightly lemony heat that the dried version doesn’t replicate. A 2 cm piece is enough. You can freeze it whole and grate it directly while frozen.
• Quinoa — Rinse it under cold water before using, even if it’s marked ‘pre-washed’. The saponin on the surface gives a slightly bitter taste if you forget. White, red, tricolor — it works with all of them.
• Dried apricots — They provide a concentrated sweetness that balances the spices without sweetening the whole dish. Choose soft apricots, not the leathery ones. Cut them in half if they are large.