Moroccan Chicken Tagine

This savory North African stew is named for its traditional cooking pot—the tagine—that is an earthenware utensil with a concave conical lid. Its unusual lid shape allows aromatic steam to condense and flow back into the food, adding flavor. The Instant Pot® performs the same vital task.

PREP TIME: 30 minutes

FUNCTION: Sauté (Normal); Meat/Stew (Less)

CLOSED POT TIME: 1 hour

TOTAL TIME: 1 hour 30 minutes

RELEASE: Natural

SERVES: 6 to 8

• 2 teaspoons ground turmeric
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• ½ teaspoon black pepper
• 8 skinless, boneless chicken thighs
• 2 tablespoons olive oil
• 1 medium red onion, peeled and thinly sliced
• 3 cloves garlic, minced
• 1½ cups dried brown lentils
• ½ cup chopped, pitted Medjool dates
• ½ cup halved pitted green olives
• 2 cinnamon sticks
• ¼ cup dry white wine
• 2 cups chicken broth
• 1 bunch fresh cilantro, tied together with kitchen string
• Snipped cilantro
• Lemon wedges

PREP

In a small bowl combine the turmeric, cumin, coriander, salt, and pepper. Mix well. Sprinkle chicken thighs evenly with spice mixture.

Add oil to the Instant Pot®. Select sauté and adjust to normal. Working two at a time, brown thighs on both sides. Transfer thighs to a plate; set aside.

Add onion to the oil remaining in the pot; cook and stir for 2 minutes. Add garlic; cook and stir for 1 minute more. Add lentils, dates, olives, cinnamon sticks, wine, and chicken broth. Place cilantro bundle on top of chicken. Press cancel.

Secure the lid on the pot. Close the pressure-release valve.

COOK

Select meat/stew and adjust cook time to less. When cooking is complete, use a natural release to depressurize.

SERVE

Remove cilantro bundle and discard.

Transfer cooked chicken to a plate. Spoon lentil mixture into a shallow bowl or onto plates; arrange thighs on top of lentils. Sprinkle with cilantro and serve with lemon wedges.