Instant pot baharat spiced chicken
My instant pot baharat spiced chicken is a delicious blend of succulent chicken and Middle Eastern-inspired spices. All served with pot in pot rice for a perfect one-pot meal.
Print
Pin
Servings: 6
Calories: 743kcal
Ingredients
- 500 g Long grain rice I used basmati.
- 800 ml Boiling water
- 2 tbsp Olive oil Most vegetable oils will work well.
- 2 tbsp Baharat spice mix
- 908 g Chicken thigh
- 1 Whole Lemon (juice and zest)
- 1 Whole Onion (roughly chopped) Optional.
- 225 g Mushrooms (roughly chopped) Optional.
- Season to taste
- 2 tbsp Cornflour
- 125 ml Sour cream Natural yoghurt would also work.
- Coriander (cilantro) To garnish.
Instructions
- If you're doing pot in pot rice, first rinse the rice and then put it in a container which will fit in the instant pot. Now set aside for later.
- Add all the other ingredients except the cornflour, sour cream and coriander (cilantro) to the pot and mix together.
- Put a tall trivet in the pot and then add the pre-prepared rice with the boiling water.
- Put the lid on and set to high pressure for 7 minutes.
- When the time is up, leave under pressure for another 7 minutes before doing a quick release.
- When the pin drops, remove the lid followed by the rice and trivet.
- Stir everything together and then set the pot to saute. Add the cornflour to a bowl and add around 5tbsp of liquid from the pot. Mix together and stir back in. Bring to the boil which will thicken the sauce (this should take around 1 minute).
- Serve over the rice with a garnish of sour cream and coriander (cilantro).
Video
Nutrition
Calories: 743kcal | Carbohydrates: 72g | Protein: 32g | Fat: 35g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 146mg | Potassium: 555mg | Fiber: 2g | Sugar: 1g | Vitamin A: 248IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 2mg