For best results, use Breville's Fast Slow Pro™ combination pressure and slow cooker

Combine all chermoula ingredients, except for olive oil, in the bowl of a food processor. Process until finely chopped and well combined

With the motor running, slowly drizzle in olive oil to form a paste. Transfer chermoula to a bowl

Coat chicken pieces with 3/4 of the chermoula, marinate for several hours or overnight

Select SEAR and preheat the cooking bowl. Heat 2 tablespoons olive oil, drain chicken of excess marinade and brown in batches until lightly golden; set aside

Select SAUTE, HI heat, and cook onions for 5 minutes. Add potatoes, tomatoes, olives and reserved chicken. Pour over remaining chermoula

Select PRESSURE COOK or SLOW COOK CASSEROLE. If pressure cooking, adjust cooking time to 20 minutes

When cooking has completed, adjust for seasoning and serve immediately with cous cous, pistachios and pomegranate