Citrus-Spiced Chicken

PALEO, GLUTEN-FREE

This ridiculously delicious and juicy chicken is spiced just right with a balanced combination of paprika, cinnamon, ginger, nutmeg, and more. Serve with a plate of steamed vegetables or even add a scoop of rice to make this a full meal.

• Hands-On Time: 15 minutes

• Cook Time: 15 minutes

Serves 8

2 tablespoons olive oil

3 pounds boneless, skinless chicken thighs

1 teaspoon smoked paprika

1/2 teaspoon sea salt

1/8 teaspoon ground cinnamon

1/8 teaspoon ground ginger

1/8 teaspoon ground nutmeg

1/2 cup white raisins

1/2 cup slivered almonds

1 cup freshly squeezed orange juice

1/8 cup freshly squeezed lemon juice

1/8 cup freshly squeezed lime juice

1 pound carrots, peeled and diced large

2 tablespoons water

1 tablespoon arrowroot powder

1 Press the Sauté button on Instant Pot®. Heat olive oil and fry chicken thighs for 2 minutes on each side until browned.

2 Add the paprika, salt, cinnamon, ginger, nutmeg, raisins, almonds, orange juice, lemon juice, lime juice, and carrots. Lock lid.

3 Press the Manual button and adjust time to 10 minutes. When timer beeps, let pressure release naturally for 5 minutes. Quick-release any additional pressure until the float valve drops and then unlock lid. Check the chicken using a meat thermometer to make sure the internal temperature is at least 165°F.

4 Use a slotted spoon to remove chicken, carrots, and raisins and transfer to a serving platter.

5 In a small bowl, whisk together water and arrowroot to create a slurry. Add to liquid in the Instant Pot® and stir to combine. Press Sauté button on Instant Pot®, press Adjust button to change the temperature to Less, and simmer unlidded for 3 minutes until sauce is thickened. Pour sauce over chicken and serve.