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Instant pot chicken tagine

Instant pot chicken tagine

A really easy one-pot meal that’s ready to eat in 30 minutes.
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Course: Main Course
Cuisine: Mediterranean, Moroccan
Keyword: instant pot chicken tagine, Instant pot Moroccan recipes, Instant pot Moroccan tagine, Instant pot tagine, Moroccan tagine
Prep Time: 10 minutes
Cook Time: 8 minutes
Leave under pressure: 4 minutes
Total Time: 30 minutes
Servings: 6
Calories: 737kcal

Ingredients

  • 908 g Chicken thighs Boneless and skinless
  • 2 tsp Paprika
  • 2 tsp Cinnamon
  • 2 tsp Ground ginger Fresh would be ok
  • 2 tsp Ground cumin
  • 1 tsp Turmeric
  • Season to taste
  • 3 tbsp Olive oil
  • 2 Onions
  • 4 Cloves Garlic Crushed
  • 1 Whole Chili (roughly chopped)
  • 800 ml Chicken stock
  • 400 g Chickpeas Drained
  • 400 g Quinoa
  • 125 g Dried apricots Chopped
  • 400 g Tomatoes Tinned
  • Coriander (cilantro) Fresh to serve (optional)
Metric - US Customary

Instructions

  • In a large bowl add the paprika, cinnamon, ground ginger, ground cumin, turmeric, and salt/pepper to the chicken and rub in well (this can be done in advance - just cover with cling film and leave in the fridge).
  • Set the instant pot to saute and add the olive oil. When the oil is hot fry the onions until softened (around 3 minutes). Add the garlic and chili. Fry for 1 more minute.
  • Add the chicken and cook until roughly browned.
  • Now add all the other ingredients except the tomatoes. Stir well and then add the tomatoes but DO NOT STIR. Put the lid on the instant pot. Set on high pressure for 8 minutes. Allow to rest under pressure for 4 more minutes and then perform a quick release.
  • Serve straight away and garnish with the coriander (cilantro) if required.

Video

Nutrition

Calories: 737kcal | Carbohydrates: 88g | Protein: 50g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 148mg | Sodium: 344mg | Potassium: 1589mg | Fiber: 14g | Sugar: 20g | Vitamin A: 1442IU | Vitamin C: 16mg | Calcium: 136mg | Iron: 9mg