Instant Pot Chicken Tagine with Apricots and Chickpeas

This chicken tagine is made sweet and savory with chickpeas and apricots in an Instant Pot —reminiscent of the traditional stewed Moroccan dish but prepared in a snap!

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 254 Calories

Ingredients

• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• salt and ground black pepper to taste
• 1 cup chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 large onion, sliced
• 1 teaspoon red pepper flakes
• 1 pinch saffron
• 1 (15 ounce) can chickpeas, rinsed and drained
• 2 tablespoons chopped fresh mint
• 1 (15 ounce) can diced tomatoes
• 4 skin-on, bone-in chicken thighs
• 0.33333334326744 cup halved dried apricots

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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

Step 4

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

Step 5

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