Instant Pot Chicken Tagine

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  3 lbs Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  1 tsp 1 teaspoon kosher salt
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  3 Shallot(90g)
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  4 Garlic(12g)
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  1 tbsp Ginger, Fresh Root
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  1 tsp Cumin, Ground
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  1 tsp Turmeric, Ground
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  1 tsp Cinnamon, Ground
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  1 cup Low Sodium Chicken Broth
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  2 tbsp Tomato Paste
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  0.5 cup Apricots, Dried
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  0.5 cup Pistachios
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  1 tbsp Brown sugar
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  14 oz Canned Diced Tomatoes
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  14 oz Beans, Chickpeas, Canned, Drained
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  1 Lemon Juice, Fresh(24g)
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  Couscous, Dry
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  0.3 cup Yellow Onion
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  0.3 cup Mint, Fresh

Instructions

1. 1Pat the chicken thighs dry and season all over with the kosher salt. Dice the shallot and onion, mince the garlic and fresh ginger, chop the dried apricots, and chop the pistachios; set aside.
2. 2Heat the olive oil in the Instant Pot using the sauté function over medium-high heat for 2 minutes until shimmering. Working in batches to avoid crowding, add the chicken thighs and cook 5–6 minutes until the underside is deep golden brown. Flip and cook another 5–6 minutes until the second side is golden brown and internal temperature reaches 165°F. Transfer to a plate.
3. 3Add the diced shallot, minced garlic, and fresh ginger to the pot and cook over medium heat for 1–2 minutes, stirring constantly, until fragrant. Stir in the ground cumin, turmeric, and cinnamon and cook 30 seconds more until the spices bloom and smell aromatic.
4. 4Stir in the chicken broth, tomato paste, chopped apricots, one-third of the pistachios, brown sugar, and diced tomatoes until fully combined. Return the chicken thighs to the pot and turn to coat in the sauce.
5. 5Lock the lid, set to high pressure for 12–15 minutes until the chicken is very tender. Allow natural pressure release for 5 minutes, then quick-release remaining pressure. Stir in the drained chickpeas and fresh lemon juice.
6. 6Transfer the chicken thighs to a cutting board and shred using two forks. Return the shredded chicken to the pot and stir to combine with the sauce and chickpeas.
7. 7Cook the couscous according to package directions. Divide the shredded chicken tagine evenly into 8 airtight containers while hot, then top each with cooked couscous, diced onion, fresh mint, and remaining pistachios.
8. 8Seal containers and refrigerate up to 4 days, or freeze up to 3 months. Reheat in the microwave covered for 3–4 minutes or on the stovetop over medium heat with a splash of water until warmed through.