5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Your Instant Pot(R) replaces the traditional clay or ceramic cone-shaped cooking pot used in Moroccan cuisine known as a 'tagine'. The word 'tagine' also refers to the slow-cooked, stew-like dish that is prepared in it. This chicken tagine features the authentic flavors of preserved lemons and olives, with a delicious combination of spices typically used in Moroccan cooking.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Combine garlic, paprika, ginger, turmeric, and saffron in a large bowl. Add chicken pieces and mix until coated with spices. Cover and refrigerate, 3 to 4 hours or overnight.

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  • Cut preserved lemon into quarters. Remove pulp from the peel and remove seeds from pulp. Mince pulp and set aside. Cut lemon peel into strips and set aside.

  • Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Heat olive oil and butter in the cooker; add chicken. Cook chicken until browned, about 3 minutes per side. Transfer chicken to a plate, reserving drippings in the pot.

  • Place onions and lemon pulp into the hot pot and cook, stirring occasionally, until onions have softened, about 5 minutes. Add cinnamon stick, place chicken on top, and scatter olives and lemon peel over the chicken. Pour in chicken broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid carefully, turning it away from you. Transfer contents to a large serving bowl. Sprinkle with parsley and cilantro and serve immediately.

Cook's Note:

You can use any skinless, boneless cut of chicken that you'd like.

Nutrition Facts

257 calories; 13.8 g total fat; 76 mg cholesterol; 2538 mg sodium. 8.7 g carbohydrates; 24.6 g protein; Full Nutrition


Reviews (4)

Read All Reviews

Most helpful positive review

Rating: 5 stars
07/30/2019
Having lived in North Africa in Algeria travel to Morocco was an easy and fun trip. This recipe is very authentic and inspired me to make a jar of preserved lemons. This recipe is on rotation for my future meal planning. Read More
(1)

Most helpful critical review

Rating: 1 stars
07/17/2019
Wow! That is a lot of sodium per serving presumably from the butter and the chicken broth. Maybe the sodium could be tamed a little if you make your own broth. I am going to give it a go and really monitor what sodium I can eliminate from the recipe without spoiling the taste Read More
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
07/30/2019
Having lived in North Africa in Algeria travel to Morocco was an easy and fun trip. This recipe is very authentic and inspired me to make a jar of preserved lemons. This recipe is on rotation for my future meal planning. Read More
(1)
Rating: 1 stars
07/17/2019
Wow! That is a lot of sodium per serving presumably from the butter and the chicken broth. Maybe the sodium could be tamed a little if you make your own broth. I am going to give it a go and really monitor what sodium I can eliminate from the recipe without spoiling the taste Read More
Rating: 3 stars
07/17/2019
The salt is probably from the olives. Try rinsing and using half as much Read More
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Rating: 5 stars
07/17/2019
The sodium count must be off. I added the salt from the broth Mediterranean olives and the butter and came up with a total of 2 629. Divide that by 4 and you get 657 per serving if the 4 servings is correct. Not much salt in any of the other ingredients. The olives had the most; perhaps cutting down to 3/4 cup and using salt-free or low-salt broth would work. Read More