Instant Pot® Chicken Tagine with Butternut Squash and Spinach recipe

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Ingredients

4 tablespoons extra-virgin olive oil, divided
3 ½ teaspoons kosher salt, divided
2 teaspoons ground cinnamon
2 teaspoons ground cumin
2 teaspoons sweet paprika
1 teaspoon ground coriander
½ teaspoon ground black pepper
1 ½ pounds skinless, boneless chicken thighs, trimmed and cut into 1 1/2-inch pieces
1 large yellow onion, thinly sliced lengthwise
4 cloves garlic, smashed
4 teaspoons finely grated fresh ginger
2 ½ cups water
2 cups peeled and cubed (3/4-inch) butternut squash
1 (14.5 ounce) can diced tomatoes in juice
1 (5 ounce) package baby spinach leaves
3 tablespoons lemon juice
2 teaspoons lemon zest
salt and ground black pepper to taste

Nutrition Info

296.1 calories
carbohydrate: 13.1 g
cholesterol: 70 mg
fat: 17.4 g
fiber: 3.3 g
protein: 21.5 g
saturatedFat: 3.5 g
servingSize: -
sodium: 1343.3 mg
sugar: 4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir 2 tablespoons oil, 2 1/2 teaspoons kosher salt, cinnamon, cumin, paprika, coriander, and 1/2 teaspoon black pepper together in a small bowl to form a paste. Toss 1 tablespoon paste with chicken in a medium bowl.

  2. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat remaining oil until shimmering, about 1 minute. Add onion and 1 teaspoon kosher salt, cook, stirring occasionally, until softened, about 6 minutes.

  3. Stir in remaining spice paste, garlic, and ginger. Cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Stir in water, scraping up any browned bits from the bottom using a wooden spoon. Add butternut squash, tomatoes with their juices, and chicken, stir to combine, then distribute mixture in an even layer. Close and lock the lid and move the pressure valve to sealing. Select high pressure according to manufacturer's instructions, set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.

  4. Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

  5. Stir spinach into the pot and cover without locking the lid into place. Let stand until spinach wilts, about 3 minutes. Stir in lemon juice and zest, taste, and season with salt and pepper.

Recipe Yield

6 servings

Recipe Note

Butternut squash, chicken thighs, spinach, and spices are thrown together and cooked quickly and easily in an Instant Pot® in this Moroccan-inspired chicken tagine.

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