Transport your taste buds to the vibrant markets of Morocco without leaving your kitchen! This Instant Pot Chicken Tagine is a whirlwind of aromatic spices, tender chicken, and sun-kissed tomatoes, all coming together in a fraction of the traditional time. It’s the perfect way to spice up your weeknight dinner routine with a dish that tastes like it’s been slow-cooking for hours. Get ready for a meal that’s as effortless as it is unforgettable!
Ingredients
• 2 lbs / 900g boneless, skinless chicken thighs
• 4 tbsp / 60ml olive oil
• 1 large onion, sliced
• 2 cups / 480ml chicken stock
• ½ cup / 50g sun-dried tomatoes
• 1 cup / 150g cherry tomatoes, chopped
• 3 garlic cloves, crushed
• 1 bell pepper, any color, sliced
• Spice Blend
• ½ tsp / 2.5g salt
• ¼ tsp / 0.5g ground black pepper
• 1 tsp / 2g ginger powder
• 1 tsp / 2g turmeric powder
• ½ tsp / 1g red pepper flakes
• 1 cinnamon stick
Instructions
1. Directions
2. In a small bowl, combine the salt, black pepper, ginger powder, turmeric, and red pepper flakes. Mix well to create your spice blend.2. Pat the chicken thighs dry with a paper towel and rub the spice blend generously over all sides.3. Set your Instant Pot to the ‘Sauté’ function on high. Once it reads ‘Hot’, add the olive oil.4. Carefully place the seasoned chicken thighs in the pot and brown for 2-3 minutes per side. Work in batches if necessary to avoid overcrowding. Remove the chicken and set aside.5. Add the sliced onion and bell pepper to the pot, sautéing for 3-4 minutes until softened. Add the crushed garlic and cook for another minute until fragrant.6. Press ‘Cancel’. Pour in a splash of chicken stock to deglaze the pot, scraping any browned bits from the bottom. Return the chicken to the pot and add the remaining chicken stock, sun-dried tomatoes, cherry tomatoes, and the cinnamon stick.7. Secure the lid, set the steam release valve to the ‘Sealing’ position, and cook on ‘High Pressure’ for 15 minutes.8. Once the timer finishes, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure by moving the valve to ‘Venting’.9. Carefully open the lid. Remove the cinnamon stick and garnish with fresh parsley before serving hot.
Nutritional Information
• Per Serving: Calories 473 | Total Fats: 25.1g | Net Carbs: 5.3g | Protein: 53.8g | Fiber: 1.5g
Pro Tips
• for the Perfect Tagine
• After browning the chicken, use a splash of the chicken stock to deglaze the pot. Scrape up all the browned bits from the bottom for a huge flavor boost.
• If the final sauce is thinner than you’d like, remove the chicken and set the Instant Pot to ‘Sauté’. Let the sauce simmer for 3-5 minutes to reduce and thicken.
• For a more traditional flavor, add ½ cup of pitted green olives and 1 tablespoon of chopped preserved lemon along with the other before pressure cooking.
• Serve this tagine over fluffy couscous, quinoa, or with warm crusty bread to soak up every last drop of the delicious sauce.
FAQ
Q: What should I serve with this chicken tagine
A: For a complete meal, serve this Instant Pot Chicken Tagine over fluffy couscous, quinoa, or with a side of warm crusty bread to soak up all of the delicious, aromatic sauce.
Q: How can I make the sauce thicker
A: If you prefer a thicker sauce, simply remove the cooked chicken from the Instant Pot, set the pot to the ‘Sauté’ function, and let the sauce simmer for 3-5 minutes to reduce and thicken.
Q: Can I add a more traditional Moroccan flavor
A: Yes, for a more authentic taste, add ½ cup of pitted green olives and 1 tablespoon of chopped preserved lemon to the pot along with the other ingredients before you begin pressure cooking.
Q: Can I use chicken breasts instead of thighs
A: This recipe specifically calls for chicken thighs because they remain very tender and juicy under pressure. If you substitute with chicken breasts, consider reducing the cook time slightly to prevent them from drying out.
