Description
Instant Pot Chicken Tagine pairs tender chicken, chickpeas, apricots, and Moroccan spices in a sweet, savory stew that's easy to make.
Ingredients
Scale
- 3 pounds boneless skinless chicken thighs, cut into rough 2-inch cubes
- 1 tablespoon Ras el Hanout
- 1 ½ teaspoons fine sea salt
- 1 tablespoon extra virgin olive oil (for the marinade)
- 1 tablespoon extra virgin olive oil (for sautéing)
- 1 large onion, diced
- ½ teaspoon fine sea salt
- 1 tablespoon Ras el Hanout
- 1 cup chicken broth (preferably homemade chicken broth, or store-bought low sodium)
- ½ teaspoon fine sea salt (if using homemade broth)
- 15-ounce can of chickpeas, drained (or 2 cups of homemade chickpeas)
- 8 ounces carrots, peeled and cut into 1-inch lengths
- 14- to 16- ounce can petite diced tomatoes with juices
- Rind from 1 preserved lemon, chopped (discard the pulp) - about ¼ cup
- ½ cup green olives, pitted and chopped
- 1 cup dried apricots, cut into 1-inch pieces (or golden apricots)
- 1 tablespoon honey (optional)
- ¼ cup chopped cilantro or parsley for garnish
Serve With
- Couscous
- Hot Harissa Paste (optional)
Instructions
- Marinate chicken: Put the chicken cubes in a bowl, sprinkle with the salt and Ras el Hanout, and drizzle with 1 tablespoon of olive oil. Stir the chicken until it is evenly coated with the spices. Cover and marinate for at least 1 hour, preferably 4 to 8 hours in the refrigerator.
- Sauté the Onion and Toast the Spices: In an Instant Pot set to Sauté mode - high (or a stovetop pressure cooker over medium-high heat), heat 1 tablespoon of olive oil until it starts to shimmer, about 3 minutes. Add the onion and sprinkle with the salt. Sauté until the onion starts to brown around the edges, about 5 minutes. Make a hole in the middle of the onions and add 1 tablespoon Ras el Hanout. Toast the spices for 1 minute, then stir into the onions.
- Broth, Chicken, Chickpeas, Carrots, and Tomatoes into the Pot: Pour 1 cup of chicken broth into the pot (and add ½ teaspoon fine sea salt if using homemade broth). Scrape the bottom of the pot with a flat-edged wooden spoon to make sure the onions and spices aren't sticking. Add the marinated chicken, chickpeas, carrots, and the can of diced tomatoes with its juices. Stir until everything is evenly mixed.
- Pressure cook for 10 minutes with a 15-minute Natural Release: Lock the lid on the pot, and pressure cook on high pressure for 10 minutes in an Instant Pot or other electric pressure cooker, or for 8 minutes in a stovetop PC. (Use Manual, Pressure Cook, or Pressure Cook - Custom mode in an Instant Pot.) When the pressure cooking time is over, let the pressure come down naturally for 15 minutes, then quick release any remaining pressure.
- Add Lemon, Olives, Apricots, and Honey: Unlock the lid, tilting it away from you to avoid the hot steam. Stir in the preserved lemon, olives, apricots, and honey, and let the pot sit for 5 minutes to plump up the apricots.
- Serve: Put a bed of couscous in a bowl, ladle some chicken tagine on top, and sprinkle with a little of the parsley or cilantro, passing the harissa at the table. Serve and enjoy!
Equipment
Buy Now → - Prep Time: 20 minutes
- Cook Time: 45 minutes
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Nutrition
- Serving Size: 1.5 cups of tagine
- Calories: 283
- Sugar: 7.9 g
- Sodium: 663.6 mg
- Fat: 10.4 g
- Carbohydrates: 17.9 g
- Fiber: 4.4 g
- Protein: 30.4 g
- Cholesterol: 127.8 mg