Lilits recipe test1
Indian-Style Apricot Chicken
| By : |
| Prep Time | 20 minutes |
| Cook Time | 11 minutes |
| Servings |
4-6 servings
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Ingredients
- 2 1/2 pounds chicken thighs bone-in skinless
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 large onion chopped
- 1/2 cup chicken broth divided
- 1 tablespoon Ginger grated fresh
- 2 cloves garlic minced
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 14.5 ounces diced tomatoes
1 can - 8 ounces dried apricots
1 package - 1 pinch saffron threads optional
- Italian parsley chopped fresh, optional
Ingredients
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Instructions
- Season both sides of chicken with
1/2 teaspoon salt and1/4 teaspoon pepper. Press Sauté; heat oil in Instant Pot. Add chicken in batches; cook about 8 minutes or until browned on both sides. Remove to plate. - Add onion and
2 tablespoons broth to pot; cook and stir 5 minutes or until onion is translucent, scraping up browned bits from bottom of pot. - Add ginger, garlic, cinnamon and allspice; cook and stir 30 seconds or until fragrant.
- Stir in tomatoes, apricots, remaining broth and saffron, if desired; mix well. Return chicken to pot, pressing into liquid.
- Secure lid and move pressure release valve to Sealing position. Press Manual; cook at high pressure 11 minutes.
- When cooking is complete, press Cancel and use quick release. Season with additional salt and pepper.
- Garnish with parsley and serve.
