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Instant Pot Chicken Tagine with Apricots and Chickpeas
Prep
15 mins
Cook
35 mins
Servings
6
Difficulty
Medium
This Instant Pot Chicken Tagine with Apricots and Chickpeas is my go to dinner when I want something that tastes like I spent hours in the kitchen but actually takes less than an hour from start to table. The magic happens when warm spices like cinnamon, cumin, and turmeric meet tender chicken thighs and sweet dried apricots, creating that authentic North African flavor without any fuss. Chickpeas add both heartiness and protein, making this dish satisfying and nutritious in one pot. The beauty of using the Instant Pot is that you can have an elegant, restaurant worthy meal on your weeknight table faster than you'd expect, with minimal cleanup to boot.
Ella x
Ingredients
- 11 tablespoon olive oil
- 44 skin-on, bone-in chicken thighs
- 11 large onion, sliced
- 33 cloves garlic, minced
- 11 teaspoon ground cinnamon
- 11 teaspoon ground cumin
- 11 teaspoon ground turmeric
- 11 teaspoon red pepper flakes
- 11 pinch saffron
- 11 (15 ounce) can diced tomatoes
- 11 cup chicken broth
- ⅓ cup halved dried apricots, salt and ground black pepper to taste⅓ cup halved dried apricots, salt and ground black pepper to taste
- 11 (15 ounce) can chickpeas, rinsed and drained
- 22 tablespoons chopped fresh mint
Detail level
Instructions
- 1
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Place olive oil in the hot cooker and fry chicken thighs until browned, 2 to 3 minutes per side. Remove chicken from the inner pot and set aside.
- 2
Add onion and garlic to the pot, followed by cinnamon, cumin, turmeric, red pepper flakes, and saffron. Cook and stir until onion is soft, about 5 minutes. Press Cancel to leave Saute mode.
- 3
Place chicken back into the pot on top of onion mixture. Pour in tomatoes and chicken broth. Sprinkle apricots over the top. Season with salt and pepper. Close and lock the lid.
- 4
Select high pressure according to the manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- 5
Release pressure using the natural-release method according to the manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir in chickpeas and mint leaves.
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