Best 8 Pressure Cooker Chicken Tagine With Butternut Squash Recipes

EASY MOROCCAN CHICKEN TAGINE WITH BUTTERNUT SQUASH

Steps:

• Place a large casserole dish or hob proof tagine over a low heat.
• Heat the olive oil and sauté the onion and butternut squash together for 5 to 6 minutes until soft.
• Add the garlic and spices, stir and cook for 30 seconds before adding the tomatoes, tomato puree, chicken stock and honey. Bring to the boil, then turn down to simmer for 15 minutes until thickened.
• Add the chicken and apricots and cook for a further 10 minutes until the chicken is cooked.
• Season to taste, remove the cinnamon stick, scatter the chopped fresh coriander over. Serve over couscous.

MOROCCAN CHICKEN AND BUTTERNUT SQUASH TAGINE

Steps:

• Place salt, red pepper, cardamom, cloves, turmeric, cinnamon, ginger, coriander, and pepper in a small bowl and stir to fully combine. Rub chicken pieces with half of the spice mixture.
• Place the bottom of the tagine on a heat diffuser on the stove over medium-high heat. When the tagine base is hot add the 2 teaspoons of oil to heat. Add the chicken and cook 3-4 minutes on each side until browned. Do this in two batches if necessary. Set chicken aside. Reduce heat to medium. Add the remaining oil, onions, garlic, and saffron to the tagine base. Cook for 2 minutes, stirring occasionally.
• Place the squash in the tagine base and cover with remaining spice mixture. Toss lightly. Return chicken to the tagine base and add chicken stock. Bring liquid to a boil, then reduce heat to medium-low and cover with tagine lid.
• Simmer for 1 hour, then add raisins. Cook for an additional 20-25 minutes or until chicken breasts are fully cooked (165˚F) and squash is tender.
• Garnish with fresh parsley. Serve from tagine or on a platter, reserving liquid for serving.NOTE: If you do not have a tagine, this recipe can be made in a Dutch oven with a lid.

INSTANT POT® CHICKEN TAGINE WITH BUTTERNUT SQUASH AND SPINACH

Steps:

• Stir 2 tablespoons oil, 2 1/2 teaspoons kosher salt, cinnamon, cumin, paprika, coriander, and 1/2 teaspoon black pepper together in a small bowl to form a paste. Toss 1 tablespoon paste with chicken in a medium bowl.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat remaining oil until shimmering, about 1 minute. Add onion and 1 teaspoon kosher salt; cook, stirring occasionally, until softened, about 6 minutes.
• Stir in remaining spice paste, garlic, and ginger. Cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Stir in water, scraping up any browned bits from the bottom using a wooden spoon. Add butternut squash, tomatoes with their juices, and chicken; stir to combine, then distribute mixture in an even layer. Close and lock the lid and move the pressure valve to sealing. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Stir spinach into the pot and cover without locking the lid into place. Let stand until spinach wilts, about 3 minutes. Stir in lemon juice and zest; taste, and season with salt and pepper.

SLOW COOKER CHICKEN TAGINE WITH BUTTERNUT SQUASH

Steps:

• Put the squash and dates into a 6- to 8-quart slow cooker. Season generously with salt and pepper. In a small bowl, combine the cinnamon stick, sweet paprika, turmeric, cumin, hot smoked paprika, ground ginger, cloves and cayenne and set aside.
• Warm the oil in a large skillet over medium-high heat. Pat the chicken dry and season it generously with salt. Working in two batches, put the chicken in the skillet skin side down and cook without moving it until the skin is deeply golden, crisp, and releases fairly easily from the bottom of the pan, about 5 to 8 minutes per batch. (You need to brown only the skin side.) Transfer the chicken to the slow cooker, nestling the thighs skin side up and in one crowded layer on top of the squash.
• Decrease the stovetop heat to medium. If there is a lot of rendered fat in the pan, pour off all but a thin layer to cover the entire bottom of the skillet. Add the onion, season with salt, and cook, stirring to scrape up the browned bits on the bottom of the pan, until the onion is softened, about 5 minutes. Add the ginger and garlic, and cook, stirring, until fragrant, about 1 minute. Add the reserved spices and stir well for about 30 seconds, until the mixture is a uniform brick red. Add the lemon juice, stir well to incorporate the browned bits, then scrape the mixture over the top of the chicken, making sure to include any spice-stained oil that remains.
• Cook on low until the squash and chicken are very tender and the flavors are mellow, at least 4 hours and up to 6 hours. If it's more convenient, you can let the slow cooker switch to warm after 6 hours. The dish will hold on warm for another 2 hours before the chicken starts to dry out. Remove and discard the cinnamon stick. Add lemon juice and salt to taste and fold in the chopped parsley and scallions. Serve with couscous or pita, topped with yogurt and toasted almonds, if desired.

BUTTERNUT SQUASH & CHICKPEA TAGINE

Steps:

• Heat the oil in a heavy-based pan, then slowly cook the onions for around 10 mins until starting to caramelise. Stir in the garlic, ginger and spices and cook for a further 2 mins. Add the vegetables and canned tomatoes and bring to a simmer. Put the lid on and simmer for around 15 mins or until all the veg are tender. Stir in the chickpeas, heat through and serve with couscous or rice.

INSTANT POT® MOROCCAN CHICKEN TAGINE

Steps:

• 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.

PRESSURE-COOKER CHICKPEA TAGINE

Steps:

• Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add garlic, paprika, ginger, cumin, salt, pepper and cinnamon; cook and stir until fragrant, about 1 minute. Press cancel., Add squash, zucchini, chickpeas, red pepper, onion, apricots, water, harissa and honey. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Press cancel. Gently stir in tomatoes and mint; heat through. , If desired, top with yogurt and additional mint, olive oil and honey.

CHICKEN & BUTTERNUT SQUASH TAGINE

Steps:

• Heat oil in a dutch oven or heavy pot over medium heat. Add onion; cook, stirring occasionally, until soft and golden, for about 8 minutes. Raise the heat to medium high and stir in the garlic. Cook until it becomes fragrant, for about 1 minute.
• Stir the cumin and the other spices into the onions. Cook for 1 minute, stirring constantly. Add the chicken pieces and coat with the spices.
• Add 1 cup of water, and stir well to remove spices from the bottom of the pan. Add squash, olives, and prunes; bring to a boil. Cover, reduce heat to medium-low, and simmer 10-15 minutes or until squash is tender. Taste for salt. Garnish with cilantro and parsley. Serve with Basic Couscous.
• Recipe adapted from Cooking Light, November 2009.