Pressure Cooker Chicken & Prune Tagine
 
Prep time
Cook time
Total time
 
A pressure cooker dinner that turns frozen chicken into a deeply flavored stew in less than an hour--with just a few minutes of active time. No need to defrost the chicken!
Serves: 4 servings
Ingredients
  • 8 pitted prunes, halved
  • 20 black olives (I leave the pits in for extra flavor and less work; be careful when you eat!)
  • 1 cup chickpeas, soaked for at least 8 hours, then drained
  • 1 small sweet potato, cut into 1-inch chunks (I leave the skin on)
  • 1 onion, sliced
  • 3 cloves garlic, minced
  • 2 teaspoons cumin
  • 1 teaspoon turmeric
  • 1½ teaspoons ground ginger
  • 1 teaspoon cinnamon
  • ¾ teaspoon salt
  • ⅓ cup olive oil
  • 1⅔ cups water or homemade stock
  • 5 frozen bone-in chicken legs
Instructions
  1. In the pot of an electric pressure cooker (like an InstantPot), combine the prunes, olives, chickpeas, sweet potato, onion, garlic, cumin, turmeric, ginger, cinnamon, salt, olive oil, and water.
  2. Place the chicken legs on top.
  3. Cover and lock the pressure cooker lid. Use the manual setting and set the timer for 25 minutes. When the cooker beeps, turn it off and let the pressure come down naturally.
  4. This doesn't really need garnish or sides, but couscous, cilantro, or toasted almonds never hurt!
Recipe by Big Girls Small Kitchen at http://www.biggirlssmallkitchen.com/2017/04/instantpot-pressure-cooker-chicken-tagine-recipe.html