Imagine transporting your taste buds to the vibrant streets of Morocco without leaving your kitchen – and doing it in less time than it takes to watch your favorite sitcom! This Instant Pot Chicken Tagine is not just a meal; it's a culinary adventure that combines exotic spices, tender chicken, and a symphony of flavors that will make your dinner guests think you've been secretly training with a Moroccan chef. Get ready to unlock the secrets of a restaurant-quality dish that's surprisingly simple to prepare.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Moroccan
Serves: 4 servings
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 can (14 oz) diced tomatoes
- 1 cup chicken broth
- 1/2 cup dried apricots, chopped
- 1/2 cup olives, pitted and sliced
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Begin by preparing all your ingredients. Chop the onion, mince the garlic, and chop the dried apricots. Slice the olives and set them aside.
- Season the chicken thighs with salt and pepper on both sides. This will enhance the flavor of the chicken as it cooks.
- Set your Instant Pot to the 'Sauté' function. Once it’s hot, add a drizzle of olive oil. When the oil is shimmering, add the seasoned chicken thighs, skin-side down. Sear for about 5 minutes until the skin is golden brown. Flip the chicken and sear the other side for another 3 minutes. Remove the chicken from the pot and set it aside.
- In the same pot, add the chopped onion and sauté for about 3-4 minutes, or until it becomes translucent. Add the minced garlic and sauté for an additional 1 minute until fragrant.
- Stir in the ground cumin, ground ginger, and ground cinnamon. Cook for about 1 minute to toast the spices, which will enhance their flavor.
- Add the can of diced tomatoes (with their juices) and the chicken broth to the pot. Scrape the bottom of the pot with a wooden spoon to deglaze, removing any browned bits stuck to the bottom.
- Return the seared chicken thighs to the pot, placing them skin-side up. Add the chopped dried apricots and sliced olives on top of the chicken.
- Close the lid of the Instant Pot and set the valve to the sealing position. Select the 'Pressure Cook' or 'Manual' function and set the timer for 15 minutes on high pressure.
- Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully switch the valve to the venting position to release any remaining pressure.
- Open the lid and check the chicken for doneness; it should reach an internal temperature of 165°F (75°C). If necessary, you can switch back to the 'Sauté' function to simmer the sauce for a few minutes to thicken it.
- Serve the chicken tagine hot, garnished with fresh cilantro. This dish pairs wonderfully with couscous or crusty bread to soak up the delicious sauce.
Tips
- Spice Selection Matters: Use fresh, high-quality ground spices to ensure the most vibrant flavor profile. If your spices have been sitting in the pantry for over six months, consider replacing them.
- Searing is Crucial: Take your time when searing the chicken thighs. The golden-brown crust develops incredible depth of flavor that will elevate the entire dish.
- Natural Pressure Release: Be patient with the natural pressure release. This helps keep the chicken incredibly tender and allows the flavors to meld together perfectly.
- Customize Your Tagine: Feel free to experiment with the dried fruits. While apricots work wonderfully, you can also try prunes or dates for a different twist.
- Sauce Consistency: If you prefer a thicker sauce, use the 'Sauté' function for a few extra minutes after cooking to reduce and concentrate the flavors.
- Make-Ahead Friendly: This dish actually tastes even better the next day, so don't hesitate to make it in advance for meal prep or entertaining.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 25g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 120mg