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Ghee Mashed Potatoes
Chicken and Olive Tagine
| By : |
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.
| Prep Time | 75 minutes |
| Cook Time | 31 minutes |
| 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 skin-on and bone-in (
2 1/2 pounds to3 pounds ) - Salt and pepper
- 2 tablespoons canola or grapeseed oil
- 1 onion sliced
- 6 cloves garlic smashed
- 2 tablespoons tomato paste
- 1 cup chicken broth
- 1/2 lemon juiced
- 1/3 cup high-quality pitted olives
Ingredients
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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.
Recipe 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.
Laurel Randolph has been a cook since she was old enough to properly hold a whisk and a writer for close to ten years. She is the bestselling author of The Instant Pot ® Electric Pressure Cooker Cookbook. She has written for numerous publications including Serious Eats, Paste Magazine, Van Winkle’s, Table Matters, and PaulaDeen.com. Visit her at www.laurelrandloph.com.
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So pleased with the way this turned out! Flavorful! Will make again. Wondering what would be a good side dish to serve with this?
This was very flavorful and the chicken was cooked perfectly. I think i would prefer skinless thighs (bone in for flavor). I browned the chicken and crisped the skin but it didnt stay crispy through the pressure cooking process. Im going to try boneless skinless thighs next time. I served it with couscous and it was great!
Even my three year old sons loved this dish. I used skinless/boneless chicken thighs. Served with mashed potatoes.
Great flavor but I would rather not have the skin. I would make it again.
Great dish. Daughter really loved it
This is my favorite instant pot recipe. Ive made it with skin on and skinless chicken. The skin doesnt stay crispy so you dont really need it.
This recipe is excellent. I added dry apricots with the chicken. So good!
Loved it! ( I added 3/4 cup water because of all the Stuff I’ve read… and 1/4 c red wine. Next time ONLY add 1/4 cup wine. A bitcwatery because I didn!t trust the recipe.!