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How to Make Instant Pot Moroccan Chicken Tagine - A Step-by-Step Guide

Moroccan cuisine is known for its bold and aromatic flavors, and one dish that truly captures the essence of Moroccan cooking is the traditional Chicken Tagine. This iconic dish is typically slow-cooked in a clay pot, allowing the flavors and spices to meld together and create a rich and complex flavor profile.

However, with the rise in popularity of the Instant Pot, it's now easier than ever to recreate this classic Moroccan dish at home in a fraction of the time. The Instant Pot all...

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Ingredients

  • 2 tablespoons minced fresh garlic
  • 1 ¼ teaspoons paprika
  • ¾ teaspoon ground ginger
  • ¾ teaspoon ground turmeric
  • ⅛ teaspoon saffron powder
  • 1 ½ 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

Information

  • Prep Time: 25 mins
  • Cook Time: 35 mins
  • Additional Time: 3 hrs 10 mins
  • Total Time: 4 hrs 10 mins
  • Servings: 6
  • Yield: 6 servings

  • Combine garlic, paprika, ginger, turmeric, and saffron in a large bowl. Add chicken pieces and mix until coated with spices. Cover and refrigerate, 3 to 4 hours or overnight.
  • Cut preserved lemon into quarters. Remove pulp from the peel and remove seeds from pulp. Mince pulp and set aside. Cut lemon peel into strips and set aside.
  • Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil and butter in the cooker; add chicken. Cook chicken until browned, about 3 minutes per side. Transfer chicken to a plate, reserving drippings in the pot.
  • Place onions and lemon pulp into the hot pot and cook, stirring occasionally, until onions have softened, about 5 minutes. Add cinnamon stick, place chicken on top, and scatter olives and lemon peel over the chicken. Pour in chicken broth. 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.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid carefully, turning it away from you. Transfer contents to a large serving bowl. Sprinkle with parsley and cilantro and serve immediately.

    • Nutrition

    257 cal.

    • Total Fat: 14g
    • Saturated Fat: 4g
    • Cholesterol: 76mg
    • Sodium: 2538mg
    • Total Carbohydrate: 9g
    • Dietary Fiber: 2g
    • Total Sugars: 2g
    • Protein: 25g
    • Vitamin C: 5mg
    • Calcium: 50mg
    • Iron: 2mg
    • Potassium: 282mg

    Categories

    Main recipes
    Chicken recipes
    Instant pot recipes
    Moroccan recipes
    Tagine recipes