Instant Pot® Chicken Tagine with Apricots and Chickpeas

In this dish, the Instant Pot® is used to create a dish reminiscent of a slowly braised stew in a traditional clay tagine. It's a sweet-and-savory, highly flavorful combo that will take you back to your Moroccan trip or inspire you to start planning for that Sahara camel-trek. Chicken is cooked until tender with onions, garlic, turmeric, ginger, and cinnamon. Apricots steep in the broth. Serve with rice or couscous and Greek yogurt.

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

Ingredients

• 1 teaspoon ground cinnamon
• 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
• ⅓ cup halved dried apricots

Recipe Instructions

Step 1

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

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

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

Step 4

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 5

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