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Instant Pot Moroccan Chicken Tagine
Instant Pot Moroccan Chicken Tagine
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
250 minutes
Tangy preserved lemons and savory olives combine with aromatic Moroccan spices in this flavorful chicken tagine.
Ingredients:
  • 2 tablespoons minced fresh garlic
  • 1.25 teaspoons paprika
  • 0.75 teaspoon ground ginger
  • 0.75 teaspoon ground turmeric
  • 0.125 teaspoon saffron powder
  • 1.5 pounds skinless, boneless chicken breasts, cut into bite-sized pieces
  • 1 preserved lemon
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons butter
  • 2 medium red onions, sliced
  • 1 cinnamon stick
  • 1 cup pitted and halved Mediterranean olives
  • 1 cup chicken broth
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh cilantro
Instructions:
  • In a large bowl, mix garlic, paprika, ginger, turmeric, and saffron. Add chicken and coat with spices. Refrigerate covered for 3 to 4 hours or overnight.
  • Quarter the preserved lemon. Remove the pulp from the peel, take out the seeds, and mince the pulp. Cut the peel into strips and set them aside.
  • Preheat your Instant Pot on Saute mode. Heat olive oil and butter, then sear the chicken until golden brown on each side for about 3 minutes. Remove chicken to a plate, keeping the flavorful drippings in the pot.
  • Sauté onions and lemon pulp until onions have softened. Add cinnamon stick, chicken, olives, lemon peel, and chicken broth into the pot. Close the lid, set the timer for 10 minutes on high pressure, then let the pressure build for 10-15 minutes before serving.
  • Once the pressure naturally dissipates as per the manufacturer's guidance, carefully unlock and remove the lid, rotating it away from you. Transfer the contents to a large serving bowl, then garnish with fresh parsley and cilantro before serving promptly.

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