Chicken Tagine with Apricots and Chickpeas is a flavorful North African dish, particularly popular in Moroccan cuisine.
It is typically slow-cooked in a tagine, a type of earthenware pot that allows the ingredients to cook gently and retain the meats moisture. Read more about the tagine here: Moroccan Chicken With Olives and Preserved Lemons.
Ingredients That Sing
The magic of Chicken Tagine lies in its carefully selected ingredients.
Tender chicken pieces, typically bone-in for extra flavor, form the base of the dish.
Dried apricots add a subtle sweetness that perfectly balances the savory spices.
Chickpeas contribute a hearty texture and nutty flavor, making the dish satisfying and nutritious
The spice blend is where the dish truly shines. Think of warming spices like cumin, ginger, turmeric, saffron, and cinnamon, each adding its unique note to the symphony of flavors.
Fresh mint is often mix in before serving, adding a burst of color and freshness.
Instant Pot Chicken Tagine with Apricots and Chickpeas
1 tablespoon olive oil
4 chicken thighs, skin-on, bone-in
1 large yellow onion, sliced
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground ginger
3 cloves garlic, minced
1 teaspoon ground turmeric
1 teaspoon red pepper flakes
1 pinch saffron
1 – 15 ounce can diced tomatoes
1 cup chicken broth
⅓ cup halved dried apricots
salt and ground black pepper to taste
1 (15 ounce) can chickpeas, rinsed and drained
2 tablespoons chopped fresh mint
Set your Instant Pot to sauté mode. When pot has warmed add olive oil and place chicken thighs skin side down, cook 2 to 3 minutes per side or until browned. Remove chicken from inner pot and set aside.
Add onion and garlic to the pot, followed by the cinnamon, cumin, ginger, turmeric, red pepper flakes, and saffron. Cook and stir until onion is soft, about 5 minutes.
Place chicken back into the pot on top of the onion mixture. Press to cancel Saute mode.
Pour in tomatoes and chicken broth. Sprinkle apricots over the top. Add 1 teaspoon salt and 1/4 teaspoon black pepper. Close and lock the lid.
Select high pressure and set for 15 minutes. Allow pressure to naturally release, 10 minutes.
When done, release the remaining pressure. Unlock and remove the lid. Stir in chickpeas and mint.
Plate and serve with yogurt, rice, naan bread or try this Indian-Style Chapati Whole Wheat Flatbread.
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