Moroccan Chicken Tagine with Green Olives, Peppers and Lemon

This Moroccan inspired dish is a fusion between a Mediterranean recipe and the flavors of New England. We have cooked this for thousands of people in our workshops and many have told us that we should bottle the sauce. It is the perfect blend of sweet and tangy, combining honey, molasses and Dijon mustard with Moroccan spices.

Cuisine

Moroccan

Course

Dinner

Difficulty

Easy

Duration

15-30 min

Diet

Dairy Free, Gluten Free, Low Carb, Low Fat

Cooking Technique

Pressure Cook

Keywords

15-30 min, 4 - 8 servings, chicken breast, cinnamon, contributed, cook 20 min, cumin, dairy free, dijon mustard, dinner, easy, garlic, ginger, gluten free, honey, lemon, low carb, low fat, molasses, moroccan, olive oil, olives, onions, orange peppers, pepper, prep 10 min, pressure cook, red peppers, salt, tomato paste, turmeric

Prep Time

10 min

Cook Time

20 min

Servings

4 - 8 servings

Ingredients

2 lbs chicken breast
2 tbsp olive oil
1 lemon
2 cups olives
2 red peppers
2 orange peppers
2 onions
8 cloves garlic
2 tbsp tomato paste
1 tbsp honey
1 tbsp molasses
2 tbsp Dijon mustard
1/2 tsp salt
1/2 tsp pepper
1 tsp cumin
1/2 tsp Ginger
1 tsp turmeric
1/2 tsp cinnamon

Instructions

Set Instant Pot to saute while prepping the vegetables and chicken.
Add olive oil and chicken to Instant Pot. Saute until the chicken is no longer pink. Add the rest of the ingredients including the sauce ingredients and stir well.
Cover the Instant Pot and lock it. Set the manual or pressure cook time to 20 minutes.
When the timer reaches zero, quick release the pressure.
Enjoy!