Ingredients
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2 tbsp olive oil
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3 lbs boneless, skinless chicken thighs
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4 medium carrots, peeled and sliced ½ inch thick
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4 cloves garlic, minced
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2 tbsp minced, peeled ginger
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2 cups low-sodium chicken broth
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2 tbsp tomato paste
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1 cup dried apricots, halved
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2 tsp ground cumin
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2 tsp ground turmeric
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2 cups couscous
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1 (15.5 oz) can chickpeas, drained and rinsed
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1/4 cup chopped fresh mint, to garnish
Steps
1
In an Instant Pot®, heat the oil on the sauté function on high. Pat the chicken dry and season with salt and pepper. In batches, add chicken to pot and cook 5 min. per side, until browned. Transfer to a plate and set aside.
2
To pot, add the carrots and sauté 2–3 min., until lightly browned on edges. Add the garlic and ginger and cook 1 min., until fragrant, stirring constantly. Stir in the broth, tomato paste, apricots, cumin, and turmeric. Season with salt and pepper. Mix well to combine.
3
Return chicken to pot, turning to coat. Lock the lid and close the pressure release valve. Set to high pressure and cook 10 min. Let naturally release 10 min., then quick release pressure.
4
Meanwhile, cook the couscous according to package directions. When chicken is done, use forks to shred in the pot. Stir in the chickpeas until warmed through. Serve chicken tagine over couscous. Garnish with the mint.
Tips
To freeze, let the chicken tagine cool completely, then divide into serving-size portions in airtight containers or freezer bags. Freeze for up to 3 months. Thaw in refrigerator overnight before transferring to bowls and reheating in the microwave for 3 min., stirring halfway through.
