2 tsp ground turmeric
2 tsp ground cumin
1 tsp ground coriander
1 tsp salt
½ tsp black pepper
8 chicken thighs
boneless, or with
skin and bone, as
2 Tbsp olive oil
1 medium red onion,
peeled and thinly
3 garlic cloves,
Moroccan Chicken Tagine
cumin, coriander, salt and pepper. Mix well. Sprinkle
chicken thighs evenly with spice mixture.
Add the oil to the Instant Pot. Select Sauté and adjust to
Normal. Working two at a time, brown the thighs on both
sides. Transfer the thighs to a plate; set aside.
Add the onion to the oil remaining in the pot; cook and
stir for 2 minutes. Add the garlic; cook and stir for 1 minute more. Add lentils, dates, olives, cinnamon sticks,
wine, chicken broth and chicken. Place cilantro bundle on
top of chicken. Press Cancel.
Secure the lid on the pot. Close the pressure-release valve.
Cook the chicken: Select Meat/Stew and adjust the cook
time to Less. When cooking is complete, use a natural
release to depressurize.
Serve the chicken: Remove the cilantro bundle and discard. Transfer cooked chicken to a plate. Spoon lentil
mixture into a shallow bowl or onto plates; arrange thighs
on top of lentils. Sprinkle with snipped cilantro and serve
with lemon wedges. Makes 6 to 8 servings.
Recipe is excerpted from Instant Pot Miracle © 2017 by the editors at
Houghton Mi;in Harcourt. Reproduced by permission of Houghton Mi;in
Harcourt. All rights reserved.
when I forked into a Moroccan chicken
tagine, which has since supplanted my
oft-braised version. Both were instantly
added to our list of Instant (Pot) classics.
Once I grew brave enough to wing it
without an official Instant Pot (IP) recipe,
I modified my formula for steamed-then-fried Szechuan cumin ribs, resting a rack
of marinated baby back ribs, bone-heads
down, on my IP’s steamer trivet rather
than oven-steaming them flat, in foil.
Instead of tossing out the soy-based marinade, I employed it as a steaming liquid
that ka-POW!-erfully perfumed the ribs.
Nice work, Instant Pot!
As a technological doofus, I admit that
the IP, with its (literal) bells and whistles,
is not without an operational learning curve.
It’s a curve I continue to navigate, turning
to my million-plus friends in the Facebook
Instant Pot community for advice.
An avid cookbook collector, I also consult a growing stack of IP-sanctioned cookbooks, whose guidance and inspiration
complements that of the slender recipe
booklet packed—gratis—with my new
1½ cups dried brown
½ cup chopped,
pitted Medjool dates
½ cup halved, pitted
2 cinnamon sticks
¼ cup dry white wine
2 cups chicken broth
1 bunch fresh cilantro,
tied together with
carrots is just one of
the dishes that can
be created with an
Instant Pot (see