Instant Recipe ⤞ Instant Pot® Apricot Chicken Tagine

This Moroccan chicken classic has been adapted to cook in the Instant Pot®. Most use dried apricots, but I prefer fresh apricots.

Ingredients

• 1 tablespoon vegetable oil
• 1 large onion, finely sliced
• 1 clove garlic, minced
• 1 (1 inch) piece fresh ginger, grated
• 1 tablespoon butter
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon ground cumin
• 1 pound skinless, boneless chicken thighs, cut into large chunks
• 1 cup chicken broth
• 1 cup chopped tomatoes
• 6 fresh apricots, pitted and halved
• 1 tablespoon honey
• 3 ½ ounces cooked Israeli couscous

Cooking Directions

1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
2. Heat vegetable oil in the hot cooker. Add onion and saute for 3 minutes. Stir in garlic and ginger and saute until fragrant, about 30 seconds. Stir in butter.
3. Mix cinnamon and cumin together in a small bowl. Reserve 1 teaspoon of the mixture; set aside. Season chicken thighs with remaining cinnamon and cumin mixture.
4. Place chicken into the Instant Pot® and sear, about 5 minutes per side. Pour in chicken broth and tomatoes. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
5. Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
6. Place apricots into the liquid. Sprinkle chicken thighs with reserved 1 teaspoon cinnamon and cumin mixture. Drizzle honey over chicken thighs. Serve with tomato mixture on top of couscous.

Nutrition Facts

• calories377.2
• carbohydrateContent36.1 g
• cholesterolContent79.2 mg
• fatContent15.1 g
• fiberContent4 g
• proteinContent24.4 g
• saturatedFatContent4.6 g
• sodiumContent384.5 mg
• sugarContent12.3 g