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    Instant pot Mediterranean chicken

    May 26, 2020 by Andy Leave a Comment

    Jump to Recipe Jump to Video Print Recipe

    My instant pot Mediterranean chicken will transport you to a time before coronavirus when we could all sample this gorgeous dish.

    Instant pot Mediterranean chicken

    Instant pot Mediterranean chicken

    My instant pot Mediterranean chicken will transport you to a time before coronavirus when we could all sample this gorgeous dish.
    Print Pin Rate
    Course: Main Course
    Cuisine: French, Mediterranean
    Keyword: Instant pot mediterranean chicken, instant pot mediterranean chicken recipe, Instant pot mediterranean recipes
    Prep Time: 5 minutes minutes
    Cook Time: 10 minutes minutes
    Leave under pressure: 5 minutes minutes
    Servings: 6
    Calories: 617kcal

    Ingredients

    • 3 tbsp Olive oil
    • 2 Medium Leeks (roughly chopped) Onion would also be ok - use 1 large one.
    • 100 ml White wine
    • 2 tsp Oregano (dried)
    • 2 tsp Rosemary (dried)
    • 2 tsp Fennel seeds
    • 400 g Lentils
    • 908 g Chicken thighs (skinless and boneless) Breast would also work.
    • 700 ml Chicken stock
    • Season to taste
    • Zest of 1 x lemon Orange would also be good.
    • 2 Cloves Garlic (roughly chopped)
    • 100 g Sun dried tomatoes (roughly chopped)
    • 454 g Spinach (washed)
    • 1 Handful Basil leaves If you have no fresh basil, you could use a couple of tbsp's of pesto instead.
    Metric - US Customary

    Instructions

    • Set the instant pot to saute and add the olive oil.
    • Add the leeks or onion if using and fry for a couple of minutes.
    • Add the wine and cook until the alcohol has evaporated (around 2 minutes).
    • Add the oregano, rosemary, fennel seeds and lentils. Stir together.
    • Now add the stock, stir and then add the chicken. Put the lid on and set to high pressure for 10 minutes.
    • Leave under pressure for 5 more minutes and then perform a quick release.
    • Season to taste and then add the lemon zest, garlic and sundried tomatoes. Stir well to combine.
    • Now add the spinach and push down into the mixture. Put the lid back on and leave to wilt for around 4 minutes.
    • Serve with a garnish of fresh basil and enjoy.

    Video

    Nutrition

    Calories: 617kcal | Carbohydrates: 62g | Protein: 54g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 147mg | Sodium: 414mg | Potassium: 2208mg | Fiber: 25g | Sugar: 11g | Vitamin A: 7827IU | Vitamin C: 35mg | Calcium: 186mg | Iron: 11mg
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