Instant Pot Chicken Tagine

Name: Instant Pot Chicken Tagine
Yield: Serves 4
Ingredients: 2 , (15-ounce) cans chickpeas, rinsed, divided; 1 tablespoon, extra-virgin olive oil; 5 , garlic cloves, minced; 1½ teaspoons, paprika; ½ teaspoon, ground turmeric; ½ teaspoon, ground cumin; ¼ teaspoon, ground ginger; ¼ teaspoon, cayenne pepper; 1 , fennel bulb, 1 tablespoon fronds minced, stalks discarded, bulb halved and cut lengthwise into ½-inch-thick wedges; 1 cup, chicken broth; 3 (2-inch), strips lemon zest, plus lemon wedges for serving; 4 (5- to 7-ounce), bone-in chicken thighs, skin removed, trimmed; ½ teaspoon, table salt; ½ cup pitted large brine-cured green or, black olives, halved; ⅓ cup, raisins; 2 tablespoons, chopped fresh parsley

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By Russell Selander

This cornerstone of Moroccan cuisine is a balancing act of flavors ready-made for the Instant Pot.

A cookbook recipe exclusively for All-Access members from Mediterranean Instant Pot

SERVES4

TIME1 hour

A cookbook recipe exclusively for All-Access members from Mediterranean Instant Pot

WHY THIS RECIPE WORKS

This cornerstone of Moroccan cuisine, heady with spices, salty with olives, and bright with lemon, is a balancing act of flavors ready-made for the Instant Pot—the enclosed environment ensures none of that flavor escapes. We loved our fish ...

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