Moroccan Chicken Tagine
SERVES 4. HANDS-ON TIME: 15 MINUTES. TOTAL TIME: 45 MINUTES. Serve this zesty North African stew with Kamut, a deliciously plump and chewy ancient wheat. It’s an inexpensive staple you’ll find in bulk and natural food stores. Check the tip below for how to make it in the Instant Pot. Garnish with fresh cilantro and serve with lemon wedges.
1 tsp each ground ginger, ground cumin and turmeric 1∕2 tsp each sea salt and ground black pepper 1¼ lb boneless, skinless chicken thighs 1 tbsp olive oil 1 yellow onion, halved and thinly sliced
1 large carrot, sliced 1∕2 cup low-sodium chicken broth
1 15-oz can unsalted chickpeas, drained and rinsed (or 1½ cups Almost Instant Chickpeas, left) 1∕2 cup jarred, boxed or BPA-free canned unsalted diced tomatoes, with juices 2 tbsp chopped drained oil-packed sun-dried tomatoes 3 dates, pitted and chopped 3 cloves garlic, minced ¼–½ tsp red pepper flakes 1 cinnamon stick 2¼ cups cooked Kamut (at right) or whole-wheat couscous
1. In a small bowl, stir together ginger, cumin, turmeric, salt and black pepper. Sprinkle over chicken. On the Instant Pot, press [Sauté] and set to [More/High]. Add oil and heat. Add chicken and cook, turning once, until browned, about 3 minutes per side. Transfer to a plate; set aside.
2. Reduce [Sauté] heat to [Less/ Low]. Add onion and carrot and sauté for 3 minutes. Press [Cancel]. Stir in broth, scraping up browned bits from bottom of pot. Add chicken, chickpeas, diced tomatoes, sun-dried tomatoes, dates, garlic, pepper flakes and cinnamon stick. Lock lid and set release valve to [Sealing]. Press [Pressure] and set to [More/High]; adjust cooking time to 15 minutes.
3. When cooking is done, let pressure naturally release for 10 minutes (don’t move the vent), then carefully set release valve to [Venting]. When metal pin in lid falls and all pressure is released, unlock lid. Discard cinnamon stick and spoon chicken mixture onto plates. Serve with Kamut.
PER SERVING (1¼ cups chicken mixture and 1∕2 cup Kamut): Calories: 515, Total Fat: 12 g, Sat. Fat: 2 g, Monounsaturated Fat: 5 g, Polyunsaturated Fat: 2.5 g, Carbs: 71 g, Fiber: 14.5 g, Sugars: 24 g, Protein: 35.5 g, Sodium: 466 mg, Cholesterol: 106 mg
Quick Kamut: Combine 4 cups water and 1 cup Kamut in an Instant Pot. Lock lid and set release valve to [Sealing]. Press [Pressure] and set to [More/High]; adjust cooking time to 30 minutes. When cooking is done, let pressure release naturally for 10 minutes (don’t move the vent). Carefully set release valve to [Venting]. When metal pin in lid falls and all pressure is released, unlock lid. Drain before serving.