Moroccan Chicken Tagine Pressure Cooker Style
A richly spiced Moroccan chicken tagine made easy in a pressure cooker with lemon, honey, olives, and warm spices for a flavor-packed meal in under an hour.
Equipment
- 1 Pressure cooker
- 1 Mixing bowl for spice and lemon juice
Ingredients
Main ingredients
- 1 tablespoon Paprika
- 1 teaspoon Cumin
- ¼ teaspoon Cayenne pepper
- 1 teaspoon Ground ginger
- 1 teaspoon Coriander
- 1 teaspoon Cinnamon
- 8 Chicken thighs bone-in, skin-on, trimmed
- 1 Lemon zested and juiced
- 5 cloves Garlic minced
- 1 Yellow onion large, sliced thin
- 2 Carrots large, peeled and sliced
- ½ cup Green Greek olives cracked, pitted and halved
- 2 tablespoon Honey
- 1 tablespoon Olive oil for searing
- 1 tablespoon All-purpose flour
- 1.75 cups Chicken broth
- ¼ cup Fresh cilantro chopped, for garnish
- Salt and pepper to taste
Instructions
Instructions
- Mix paprika, cumin, cayenne pepper, ground ginger, coriander, and cinnamon in a small bowl.
- Zest and juice the lemon into a separate bowl.
- Season the chicken thighs with salt and pepper and rub with the spice mix.
- Heat olive oil in a pressure cooker over medium-high heat and sear the chicken skin-side down about 5 minutes per side. Remove and set aside.
- Add minced garlic to pot and stir for about 30 seconds until fragrant.
- Return chicken to pot along with lemon juice, lemon zest, and chicken broth.
- Cover and seal the pressure cooker. Cook on low for 25–30 minutes.
- Allow for natural pressure release before opening the lid.
- Stir in honey, olives, and carrots. Simmer uncovered a few more minutes to thicken if needed.
- Taste and adjust salt. Garnish with fresh cilantro before serving.
Notes
Cool leftovers and store up to 4 days in fridge or freeze up to 3 months. Reheat gently with broth to keep chicken tender. Try turning leftovers into couscous bowls the next day!