Slowed Cooked Chicken and Chickpea Tagine


  • 6 boneless and skinless chicken thighs
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 large onion
  • 2 garlic cloves
  • 1/2 tsp salt
  • Pinch of nutmeg
  • 1/2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 2 cups chopped tomatoes
  • 1 cup chicken broth
  • 4 cups canned chickpeas
  • 1/2 cup raisins
  • 1/2 vanilla bean
  • Season chicken thighs with salt and pepper.
  • Select SEAR/SAUTE and set the time to 30 minutes. Press START.
  • Once preheated, add olive oil and unsalted butter to the Inner Pot. When the butter melts, add onion and cook until soften, for about 2-3 minutes. Add garlic salt and the spices, sauté for about 30 seconds.
  • Add the chicken thighs and combine well with the vegetables and spices.
  • Add the chopped tomatoes and chicken broth. Scrape up brown bits from the bottom of the pot.
  • Press CANCEL to turn off sauté.
  • Add in the chickpeas, raisins and vanilla bean and make sure the chicken is fully soaked.
  • Select SLOW COOK-Custom-High and set the time for 6 hours. Press START.
  • Close the Pressure Cooking Lid on the pot and set to VENT.
  • When slow cooking is complete, remove lid
  • Serve and enjoy!
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