Chicken and Olive Tagine


  • 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
  • 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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