Chicken Tagine

(Total Time: 30 MIN| Serves: 5)

Ingredients:
2 lbs chicken thighs, boneless and skinless
4 tbsp olive oil
1 onion, sliced
2 cups chicken stock
½ cup sun-dried tomatoes
1 cup cherry tomatoes, chopped
3 garlic cloves, crushed
1 bell pepper, sliced

Spices:
½ tsp salt
¼ tsp black pepper, ground
1 tsp ginger powder
1 tsp turmeric powder
½ tsp red pepper flakes
1 cinnamon stick

Directions:

  1. Combine the spices in a small bowl. Mix well and set aside.
  2. Rinse the meat under cold running water and pat dry with a kitchen paper. Rub with spices on all sides and set aside.
  3. Plug in the instant pot and press the ‘’Sauté’’ button. Grease the inner pot with olive oil and heat up.
  4. Add the meat and briefly brown for a couple of minutes, turning occasionally.
  5. Press the ‘’Cancel’’ button and add the remaining ingredients.
  6. Seal the lid and set the steam release handle to the ‘’Sealing’’ position. Press the ‘’Manual’’ button and cook for 15 minutes on high pressure.
  7. When done, release the pressure naturally for 10 minutes and then move the pressure valve to the ‘’Venting’’ position to release the remaining pressure
  8. Carefully, open the lid and optionally sprinkle with some fresh parsley before serving.
    Per Serving (Calories 473 | Total Fats: 25.1g | Net Carbs: 5.3g | Protein: 53.8g |Fiber: 1.5g)