Instant Pot Chicken Tagine

Adapted from https://themodernproper.com/instant-pot-chicken-tagine

Servings: 8

INGREDIENTS

3 pounds boneless, skinless chicken thighs
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil
3 large shallots, sliced
4 cloves garlic, roughly chopped
1 tablespoon grated fresh ginger
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon cinnamon
1 cup chicken stock
2 tablespoons tomato paste
1/2 cup halved dried apricots
1/2 cup roughly chopped pistachios
1 tablespoon brown sugar
1 (14-ounce) can diced tomatoes
1 (14-ounce) can chickpeas, drained and rinsed
Juice from ½ lemon, optional
Cooked couscous, for serving
1/4 cup thinly sliced red onion, optional
1/4 cup chopped fresh mint, optional

STEPS

1) Pat the chicken dry. Season all over with the salt.

2) Add the olive oil to the Instant Pot, hit Sauté, and Adjust to select the More or High setting. After 3 minutes of the oil heating, working in batches as needed, add the chicken and cook until browned, about 5 minutes. Flip the chicken and repeat on the other side. Transfer the chicken to a plate.

3) Add the shallots, garlic, ginger, cumin, turmeric, and cinnamon and stir to combine; cook until fragrant, 1-2 minutes. Use a little chicken stock to deglaze if necessary.

4) Stir in the chicken stock, tomato paste, apricots, ⅓ cup of pistachios, brown sugar, and tomatoes until combined.

5) Return the chicken to the pot and turn to coat. Secure the lid, moving the valve so it is in the sealed position. Hit Cancel and then hit Manual or Pressure Cook. Pressure cook for 8 minutes. Let the pressure release naturally for 10 minutes, then manually vent to release the remaining pressure.

6) Transfer the chicken to a cutting board. Add the chickpeas to the pot and stir to submerge in the sauce. Using 2 forks, shred the chicken. Return the shredded chicken to the pot along with the lemon juice, if using, and stir to combine.

7) Serve the chicken and sauce over cooked couscous. Top with onions, mint and remaining pistachios.