Best 3 Instant Pot Apricot Chicken Tagine Recipes

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**Introducing a Culinary Journey to Morocco: Delightful Apricot Chicken Tagine Recipes for the Instant Pot**

Embark on a culinary adventure to the vibrant streets of Morocco with our collection of tantalizing apricot chicken tagine recipes, specially crafted for the convenience of your Instant Pot. Discover the harmonious blend of sweet and savory flavors as tender chicken is infused with the essence of juicy apricots, aromatic spices, and rich broth. These recipes offer a symphony of taste experiences, ranging from the classic Moroccan tagine to modern twists that incorporate delightful ingredients like honey, ginger, and even a touch of harissa. Prepare to be captivated by the vibrant colors, enticing aromas, and exquisite flavors that define this iconic North African dish.

Check out the recipes below so you can choose the best recipe for yourself!

INSTANT POT® CHICKEN TAGINE WITH APRICOTS AND CHICKPEAS



Instant Pot® Chicken Tagine with Apricots and Chickpeas image

In this dish, the Instant Pot® is used to create a dish reminiscent of a slowly braised stew in a traditional clay tagine. It's a sweet-and-savory, highly flavorful combo that will take you back to your Moroccan trip or inspire you to start planning for that Sahara camel-trek. Chicken is cooked until tender with onions, garlic, turmeric, ginger, and cinnamon. Apricots steep in the broth. Serve with rice or couscous and Greek yogurt.

Provided by Diana71

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 1h

Yield 6

Number Of Ingredients 15

1 tablespoon olive oil
4 skin-on, bone-in chicken thighs
1 large onion, sliced
3 cloves garlic, minced
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon red pepper flakes
1 pinch saffron
1 (15 ounce) can diced tomatoes
1 cup chicken broth
⅓ cup halved dried apricots
salt and ground black pepper to taste
1 (15 ounce) can chickpeas, rinsed and drained
2 tablespoons chopped fresh mint

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Place olive oil in the hot cooker and fry chicken thighs until browned, 2 to 3 minutes per side. Remove chicken from the inner pot and set aside.
  • Add onion and garlic to the pot, followed by cinnamon, cumin, turmeric, red pepper flakes, and saffron. Cook and stir until onion is soft, about 5 minutes. Press Cancel to leave Saute mode.
  • Place chicken back into the pot on top of onion mixture. Pour in tomatoes and chicken broth. Sprinkle apricots over the top. Season with salt and pepper. Close and lock the lid.
  • Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir in chickpeas and mint leaves.

Nutrition Facts : Calories 254.1 calories, Carbohydrate 21.6 g, Cholesterol 48.3 mg, Fat 11 g, Fiber 4.1 g, Protein 16.7 g, SaturatedFat 2.6 g, Sodium 516.5 mg, Sugar 7 g

INSTANT POT® APRICOT CHICKEN TAGINE



Instant Pot® Apricot Chicken Tagine image

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

Provided by thedailygourmet

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 1h15m

Yield 4

Number Of Ingredients 13

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

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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 : Calories 377.2 calories, Carbohydrate 36.1 g, Cholesterol 79.2 mg, Fat 15.1 g, Fiber 4 g, Protein 24.4 g, SaturatedFat 4.6 g, Sodium 384.5 mg, Sugar 12.3 g

INSTANT POT MOROCCAN CHICKEN



Instant Pot Moroccan Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Yield 8 servings

Number Of Ingredients 23

8 skin-on, bone-in chicken thighs (about 3 pounds)
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
1 large onion, sliced
4 large cloves garlic, smashed
4 carrots, cut into 1-inch chunks
1 teaspoon paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1 tablespoon tomato paste
1 cinnamon stick
1/4 preserved lemon, roughly chopped (seeds discarded)
1/4 cup pitted prunes, halved
1/4 cup dried apricots, halved
1/2 cup drained jarred small pimiento-stuffed olives, plus 1 tablespoon brine
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley, plus more for topping
1 teaspoon distilled white vinegar
Cooked couscous, for serving
Harissa, for serving

Steps:

  • Season the chicken thighs generously with salt and pepper. Set an Instant Pot to sauté on high. When the pot registers hot, add the vegetable oil. Working in two batches, add the chicken skin-side down and cook until well browned, about 10 minutes. Remove to a plate.
  • Add the onion, garlic, carrots, paprika, coriander, cumin, turmeric, ginger and cayenne to the pot. Cook, stirring, until the onion softens, about 5 minutes. Stir in the tomato paste to coat the vegetables, scraping up the bottom of the pot. Stir in the cinnamon stick, preserved lemon, prunes and apricots, then turn off the pot.
  • Add 2/3 cup water and the olive brine to the pot and stir well, scraping up the bottom of the pot. Return the chicken skin-side up to the pot in a single layer. Put on and lock the lid; make sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 8 minutes. When the time is up, let the pressure release naturally for 10 minutes, then carefully turn the steam valve to the venting position to manually release the remaining pressure. Turn off the pot and remove the lid.
  • Transfer the chicken to a platter, leaving the liquid in the pot; discard the cinnamon stick. Stir the olives, cilantro, parsley and vinegar into the pot. Season with salt and pepper. Serve the chicken and sauce over couscous; top with more parsley and serve with harissa.

Tips:

  • Use fresh apricots: Fresh apricots have a more intense flavor than dried apricots, and they will cook down more easily in the Instant Pot.
  • Don't overcrowd the pot: Make sure to leave enough space in the pot for the chicken and apricots to cook evenly.
  • Season the chicken well: The chicken is the star of the dish, so make sure to season it generously with salt, pepper, and your favorite spices.
  • Use a good quality olive oil: Olive oil is a key ingredient in this dish, so make sure to use a good quality oil that has a nice flavor.
  • Don't overcook the chicken: The chicken should be cooked through but still tender. Overcooked chicken will be dry and tough.

Conclusion:

This Instant Pot Apricot Chicken Tagine is bursting with incredible flavor. The juicy chicken, and tender apricots along with Moroccan spices make a delectable meal that everyone can appreciate. You can serve it over couscous, rice, or quinoa and so delectable with a side of vegetables.

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