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Instant Pot Chicken Tagine

This is a simple and delicious meal that everyone will love. The chicken is fall-off-the-fork tender and the cinnamon and raisins give the stew a nice subtle sweetness. My favorite meal when I drive through Northampton, Massachusetts is to stop at Amanouz Cafe and order their Tagine Chicken, a staple of mine during my college years. This dish is from memory, with what I had on hand, and it tastes delicious. It’s a bit different than the original, so I think it’s time for a road trip back to taste test it again!

威而鋼
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4.0 from 1 reviews

Instant Pot Chicken Tagine
Author: 
Prep time: 
Cook time: 
Total time: 

Serves: 4 servings
 

Ingredients
  • 1 tablespoon fat of choice
  • 1 onion, sliced thin
  • 4 carrots, peeled and chopped into 2 inch pieces
  • 3 yellow potatoes, chopped into medium chunks
  • ½ teaspoon ground cinnamon
  • 1 teaspoon ground ginger (or freshly minced, if you have it)
  • 1½ teaspoon cumin
  • ½ cup raisins
  • 1 Tablespoon tomato paste
  • 1 can garbanzo beans (optional)
  • 1½ cup chicken broth
  • 4 whole chicken legs, thighs attached, skin removed
  • salt and pepper to taste
  • freshly chopped cilantro for garnish

Instructions
  1. Set the Instant Pot to sauté and add the fat to the pot
  2. Add the onion, carrots, potatoes and spices and stir, cooking for about five minutes until fragrant
  3. Add the raisins, tomato paste and chick peas and stir to incorporate
  4. Now add the chicken broth and deglaze the bottom of the Instant Pot if needed
  5. Place the chicken on top of the vegetables and sprinkle with salt and pepper
  6. Seal the lid and set to “Stew”, be sure it’s in the locked position
  7. When the time is up, unplug the pot and release the pressure
  8. Place all of the contents into a serving tray/bowl
  9. Adjust for seasoning and garnish with cilantro
  10. Serve over rice, if desired

Notes
You may be wondering why I removed the chicken skin. I did this for taste (in an Instant Pot, it would come out rubbery) and because chicken skin is high in omega-6’s and the high pressure would render the fat rancid.

If you don’t have an instant pot, then simply combine all ingredients in a slow cooker and set that sucker on for about 8 hours. You might need to add about 1 cup more broth for the slow cooker version.

 

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9 thoughts on “Instant Pot Chicken Tagine”

  1. The tip about removing the chicken skin is very handy! I just got an Instant Pot this past winter, and though I haven’t cooked any animal in there with skin on, now I know to avoid it. Thanks!

  2. Thanks for the recipe. I love raisins in savory dishes. Cinnamon also. This is looking like what I’m having for supper.

  3. Made a modified version of your dish with butternut squash and put some slivered almonds and it turn out well. Thanks for sharing!

  4. Pingback: [BLOCKED BY STBV] 10 Garbanzo Bean Recipes: Not Just Hummus! - The NTA

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