Instant Pot Chicken Tagine with Apricots and Chickpeas
Recipe information
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Cooking:
15 min.
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Servings per container:
6
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Source:

Ingredients for - Instant Pot Chicken Tagine with Apricots and Chickpeas

1. Olive oil - 1 tablespoon
2. Skin-on, bone-in chicken thighs - 4
3. Onion, sliced - 1 large
4. Garlic, minced - 3 cloves
5. Ground cinnamon - 1 teaspoon
6. Ground cumin - 1 teaspoon
7. Ground turmeric - 1 teaspoon
8. Red pepper flakes - 1 teaspoon
9. Saffron - 1 pinch
10. Diced tomatoes - 1 (15 ounce) can
11. Chicken broth - 1 cup
12. Halved dried apricots - ⅓ cup
13. Salt and ground black pepper to taste - ⅓ cup
14. Chickpeas, rinsed and drained - 1 (15 ounce) can
15. Chopped fresh mint - 2 tablespoons

How to cook deliciously - Instant Pot Chicken Tagine with Apricots and Chickpeas

1. Stage

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Place olive oil in the hot cooker and fry chicken thighs until browned, 2 to 3 minutes per side. Remove chicken from the inner pot and set aside.

2. Stage

Add onion and garlic to the pot, followed by cinnamon, cumin, turmeric, red pepper flakes, and saffron. Cook and stir until onion is soft, about 5 minutes. Press Cancel to leave Saute mode.

3. Stage

Place chicken back into the pot on top of onion mixture. Pour in tomatoes and chicken broth. Sprinkle apricots over the top. Season with salt and pepper. Close and lock the lid.

4. Stage

Select high pressure according to the manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

5. Stage

Release pressure using the natural-release method according to the manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir in chickpeas and mint leaves.