2.5 T dried ground sumac
2.5 T ground cinnamon
2 T toasted sesame seeds
2 T dried thyme
2 T ground dried lemon peel
2 tsp truffle salt
1 tsp 3 pepper powder
1 C Better than Bouillon Chicken (1 tsp + 1 C hot water)

4-5 lbs chicken parts (leg quarters, thighs, breasts, whatever was cheap), such as
 5 chicken leg quarters (bone-in, skin-on, thigh/drumstick pieces)

Finishing:
Zest, juice, and pulp of 1 large lemon
Add’l truffle salt or truffle oil
Add’l pepper

Optional:
Add’l Lemon zest
Toasted pine nuts 
Chopped flat-leaf parsley

Despite the large amount of seasonings in this dish, the taste remains rather subtle.  If all of the cooking liquid is retained afterwards, the dish will be rather soupy, but this lends itself well to serving over steamed vegetables.

Place seasonings and bouillon in the main pot.  Trim chicken of excess fat (& giblets if applicable), then stuff in steamer pot+basket as best you can.  Put the pressure cooker lid on the Foodi Ninja, set the pressure valve to seal, and turn the machine on.  Set the program to Pressure/High and the time to 18 minutes, press the START button.  Once the cooker beeps as cooking is finished, wait 5 minutes, then turn the pressure valve to vent.  Once the machine has released the pressure, carefully open the lid (pointing away from you!) and avoid the steam. Check the chicken for doneness with a thermometer (165F in thickest part).  If it is done, remove the chicken and serve as desired, including brushing with oil, adding S+P, and returning to basket for crisping in the Foodi an add’l 10 minutes.

Finish with the lemon juice, zest, & pulp, along with additional truffle salt/oil to bring up the acid and allium flavor.  

Optionally serve with any combination of the lemon zest, pine nuts, and flat-leaf parsley 

We like to remove the skin, excess fat, and bones (reserving for stock) after steaming, and shred the meat. Return the shredded meat to the sauce and taste test for salt/fat/acid/heat balance. Adjust as necessary.  Refrigerate or freeze as required.