Ingredients

• 1- 4 lb. chicken
• 1/3 cup orange juice
• ¼ cup frozen lemon juice concentrate, thawed
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• ¼ cup honey
• 3 tablespoons chopped mint leaves
• ¼ cup olive oil
• ¼ teaspoon cumin
• 3 tablespoon fresh lime juice
• Pinch of thyme
• ¼ cup fresh lemon juice
• ¼ teaspoon cinnamon
• 1 teaspoon grated orange peel
• 1 onion, sliced
• 2 teaspoons grated lemon peel
• 1 can low sodium chicken broth
• 1 teaspoon grated lime peel
• 1 cup of water

Procedure

1. Wash chicken and set aside. In large bowl, combine all ingredients except onion, broth and water. Mix well. Add chicken to mixture, turning a few times to cover with marinade. Slice onion and toss in bowl. Cover bowl with aluminum foil. Marinate 3-8 hours.
2. When ready to cook, place chicken in pressure cooker. Add marinade, chicken broth and water. Place lid on cooker, bring up to high pressure, then lower heat and cook for 25 minutes.
3. Release pressure using the automatic release method (SLT notation (refer to your pan's instructions), open lid and serve with steamed vegetables.