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
emscope itemtype=”http://schema.org/Recipe”>
emscope itemtype=”http://schema.org/Recipe”>
4.0 from 1 reviews
Instant Pot Chicken Tagine
Author: Diana
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
- Set the Instant Pot to sauté and add the fat to the pot
- Add the onion, carrots, potatoes and spices and stir, cooking for about five minutes until fragrant
- Add the raisins, tomato paste and chick peas and stir to incorporate
- Now add the chicken broth and deglaze the bottom of the Instant Pot if needed
- Place the chicken on top of the vegetables and sprinkle with salt and pepper
- Seal the lid and set to “Stew”, be sure it’s in the locked position
- When the time is up, unplug the pot and release the pressure
- Place all of the contents into a serving tray/bowl
- Adjust for seasoning and garnish with cilantro
- 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.
3.5.3226
9 thoughts on “Instant Pot Chicken Tagine”
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!
Thanks for the recipe. I love raisins in savory dishes. Cinnamon also. This is looking like what I’m having for supper.
How long do I set the Instant Pot to ‘stew’ for?
When you push the “stew” button, that’s 35 min. You don’t need to set a time with the side buttons.
Thanks Diana! I haven’t used the stew function on my instant pot yet!
How would you do this with chicken breasts? Thanks!!
You can try it, but I think chicken breast would come out very rubbery because of how little fat it has.
Made a modified version of your dish with butternut squash and put some slivered almonds and it turn out well. Thanks for sharing!
Pingback: [BLOCKED BY STBV] 10 Garbanzo Bean Recipes: Not Just Hummus! - The NTA