Instant Pot Chicken and Olive Tagine

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recipe by Laurel Randolph http://laurelrandolph.com/

  • Time icon
    Total Time
    1hr 46mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    754

Tagines are a North African dish that are named after the earthenware pot they’re cooked in—meaning this is technically not a tagine. But for those of us not lucky enough to own a tagine, a pressure cooker will have to do! Chicken thighs are marinated in a fragrant blend of spices, which also flavor the reduced sauce at the end. The dish is a fantastic mix of tender chicken, warm spices, and briny olives.

Inspired by: https://recipes.instantpot.com/recipe/chicken-and-olive-tagine/

recipe updated Feb 4, 2020

Ingredients

  • Onion icon
    Onion
    1 (140g)
  • Sweet paprika icon
    Sweet paprika
    2 tsp (10g)
  • Ground turmeric icon
    Ground turmeric
    1 tsp (2g)
  • Ground ginger icon
    Ground ginger
    about ½ teaspoon (1g)
  • Ground cumin icon
    Ground cumin
    1.5 tsp (3g)
  • Ground cinnamon icon
    Ground cinnamon
    about ½ teaspoon (1g)
  • Chicken thigh icon
    Chicken thigh
    6
  • Salt & pepper icon
    Salt & pepper
    1 pinch
  • Canola oil icon
    Canola oil
    2 tbsp (30ml)
  • Garlic clove icon
    Garlic clove
    6
  • Tomato paste icon
    Tomato paste
    2 tbsp (33g)
  • Chicken broth icon
    Chicken broth
    1 cup (249g)
  • Lemon icon
    Lemon
    about ½ units (29g)
  • Pitted black olives icon
    Pitted black olives
    about ¼ cup (79g)

Tools

  • kCook icon Wooden spoon
  • kCook icon Instant Pot
  • kCook icon Inner pot
  • kCook icon Small bowl
  • kCook icon Cutting board

Step preview

  1. Add sweet paprika, ground turmeric, ground ginger, ground cumin and ground cinnamon to a clean small bowl and mix
  2. Place chicken thighs on a clean cutting board
  3. Season with salt & pepper generously
  4. Rub both sides of each thigh with the spice mixture, using it all
  5. Place in a bowl or plastic bag to marinate for at least 1 hour or up to 3 hours
  6. Pre-heat until hot - Sauté, Normal
  7. Add canola oil to the cutting board
  8. Transfer half of chicken to inner pot
  9. Cook without stirring - 3 min
  10. Remove and repeat with the remaining thighs
  11. Set aside
  12. Add onion to the inner pot
  13. Cook - 2 min
  14. Add garlic clove and tomato paste to the inner pot
  15. Cook while stirring frequently - approx 1 min
  16. Cancel - Sauté
  17. Then add chicken broth to the inner pot
  18. Deglaze with a wooden spoon
  19. Add the chicken, skin side up, and squeeze them in so that they fit in one layer
  20. Close and lock the lid and turn the steam release handle to Sealing
  21. Pressure cook - Manual, High, 10 min
  22. Cancel - Keep warm
  23. Natural release
  24. Remove the chicken and some of the onions
  25. Heat until reduced - Sauté, Normal, approx 12 min
  26. Cancel - Sauté
  27. Then add lemon to the inner pot
  28. Stir
  29. Season to taste
  30. To serve, pour the sauce over the chicken
  31. Sprinkle with pitted black olives
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