Instant Pot® Chicken Tagine with Apricots and Chickpeas

Rating: 4.63 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

In this dish, the Instant Pot® is used to create a dish reminiscent of a slowly braised stew in a traditional clay tagine. It's a sweet-and-savory, highly flavorful combo that will take you back to your Moroccan trip or inspire you to start planning for that Sahara camel-trek. Chicken is cooked until tender with onions, garlic, turmeric, ginger, and cinnamon. Apricots steep in the broth. Serve with rice or couscous and Greek yogurt.

By Diana71
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Ingredients

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

Directions

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Place olive oil in the hot cooker and fry chicken thighs until browned, 2 to 3 minutes per side. Remove chicken from the inner pot and set aside.

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  • Add onion and garlic to the pot, followed by cinnamon, cumin, turmeric, red pepper flakes, and saffron. Cook and stir until onion is soft, about 5 minutes. Press Cancel to leave Saute mode.

  • Place chicken back into the pot on top of onion mixture. Pour in tomatoes and chicken broth. Sprinkle apricots over the top. Season with salt and pepper. Close and lock the lid.

  • Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir in chickpeas and mint leaves.

Cook's Notes:

You can also leave the dried apricots whole, if you'd like.

Tips

If a thicker sauce is desired, remove chicken after you release the pressure and add in a slurry made from 1 tablespoon cornstarch and 2 tablespoons cold water. Press Saute mode, and return sauce to a boil. Press Cancel, and sauce will quickly thicken.

Nutrition Facts

Per Serving:
254.1 calories; 16.7 g protein; 21.6 g carbohydrates; 48.3 mg cholesterol; 516.5 mg sodium. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

courtneybee81
Rating: 4 stars
10/23/2019
Made this recipe almost exactly as written and it's a great start. The only differences I made was to add the tomatoes and chicken broth to the onions and spices to deglaze the pot so I wouldn't get a burn warning and add a handful of golden raisins since I had them. When I make this again, I think I will double the spices and I will use chicken thigh filets since the skin just got slimy being pressure cooked. Read More
8 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
courtneybee81
Rating: 4 stars
10/23/2019
Made this recipe almost exactly as written and it's a great start. The only differences I made was to add the tomatoes and chicken broth to the onions and spices to deglaze the pot so I wouldn't get a burn warning and add a handful of golden raisins since I had them. When I make this again, I think I will double the spices and I will use chicken thigh filets since the skin just got slimy being pressure cooked. Read More
sherry
Rating: 5 stars
07/30/2019
I followed it with the ingredients and just upped the spices by half. Delicious. Thank you Diana Read More
Rhonni
Rating: 5 stars
07/28/2019
Delish! Read More
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courtneybee81
Rating: 4 stars
10/23/2019
Made this recipe almost exactly as written and it's a great start. The only differences I made was to add the tomatoes and chicken broth to the onions and spices to deglaze the pot so I wouldn't get a burn warning and add a handful of golden raisins since I had them. When I make this again, I think I will double the spices and I will use chicken thigh filets since the skin just got slimy being pressure cooked. Read More
Bonnie Acosta
Rating: 4 stars
07/26/2019
It s a keeper Read More
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