Chicken and Olive Tagine

By: No Pressure Cookbook by Laurel Randolph

Chicken and Olive Tagine
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Medium
cuisine icon Duration
1-2 hours
cuisine icon Diet
Low Carb, Low Fat, Low Sodium
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["Serve with Ghee Mashed Potatoes (https://recipes.instantpot.com/recipe/ghee-mashed-potatoes/) or a grain to soak up all of the rich sauce."]
cuisine icon Keywords
1-2 hours, 4 servings, canola or grapeseed oil, chicken broth, chicken thighs, contributed, cook 31 min, garlic, ground cinnamon, ground cumin, ground ginger, ground turmeric, high-quality pitted olives, lemon, low carb, low fat, low sodium, main course, medium, modern, onion, prep 75 min, pressure cook, salt and pepper, sauté, sweet paprika, tomato paste

prep icon Prep Time
75 min
cook icon Cook Time
31 min

serving icon Servings
4 servings
Ingredients
  • 2 teaspoon sweet paprika
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 4 large chicken thighs
  • Salt and pepper
  • 2 tablespoons canola or grapeseed oil
  • 1 onion
  • 6 cloves garlic
  • 2 tablespoons tomato paste
  • 1 cup chicken broth
  • 1/2 lemon
  • 1/3 cup high-quality pitted olives
Instructions
  • COMBINE the paprika, cumin, turmeric, ginger, and cinnamon in a small bowl. Season the chicken thighs generously with salt and pepper on both sides. Rub both sides of each thigh with the spice mixture, using it all. Place in a bowl or plastic bag to marinate for at least 1 hour or up to 3 hours.
  • ONCE the chicken is done marinating, turn on the Sauté function. Once hot, add the oil. Add 2 of the thighs, skin side down, and cook for about 3 minutes without moving. Remove and repeat with the remaining thighs. Set aside.
  • ADD the onion and cook for 2 minutes, scraping the bottom of the pot. Add the garlic and tomato paste and cook, stirring, for 1 more minute. Turn off the Sauté function. Add the broth and scrape any remaining bits off the bottom of the pot. Add the chicken, skin side up, and squeeze them in so that they fit in one layer. Secure the lid.
  • COOK at high pressure for 10 minutes and use a natural release.
  • REMOVE the chicken and some of the onions. Turn on the Sauté function and simmer the sauce for 10 to 15 minutes, until reduced by more than half and starting to thicken. Turn off the Sauté function. Add the lemon juice, stir, and taste for seasoning.
  • TO SERVE, pour the sauce over the chicken and sprinkle the olives on top.
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