This chicken tagine features the flavors of preserved lemons and olives with a delicious combination of Moroccan spices.
Preparation Time
25 mins
Cooking Time
35 mins
Total Time
60 mins
Calories
257 Calories
Recipe Instructions
Step 1
Combine garlic, paprika, ginger, turmeric, and saffron in a large bowl. Add chicken pieces and mix until coated with spices. Cover and refrigerate, 3 to 4 hours or overnight.
Step 2
Cut preserved lemon into quarters. Remove pulp from the peel and remove seeds from pulp. Mince pulp and set aside. Cut lemon peel into strips and set aside.
Step 3
Place onions and lemon pulp into the hot pot and cook, stirring occasionally, until onions have softened, about 5 minutes. Add cinnamon stick, place chicken on top, and scatter olives and lemon peel over the chicken. Pour in chicken broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Step 4
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid carefully, turning it away from you. Transfer contents to a large serving bowl. Sprinkle with parsley and cilantro and serve immediately.
Step 5
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil and butter in the cooker; add chicken. Cook chicken until browned, about 3 minutes per side. Transfer chicken to a plate, reserving drippings in the pot.
Ingredients
2 tablespoons butter
1 cinnamon stick
1 cup chicken broth
1 tablespoon chopped fresh cilantro
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons minced fresh garlic
1 preserved lemon
2 medium red onions, sliced
1 cup pitted and halved Mediterranean olives
0.75 teaspoon ground turmeric
1.5 pounds skinless, boneless chicken breasts, cut into bite-sized pieces
