Instant Pot – Moroccan Chicken Tagine with Green Olives, Peppers and Lemon
By Bill Bradley, R.D.
This Moroccan inspired dish is a fusion between a Mediterranean Diet recipe and the flavors of New England. I have cooked this for thousands of people in my workshops and many have told me that I should bottle the sauce. It is the perfect blend of sweet and tangy, combining honey, molasses and Dijon mustard with Moroccan spices. You can cook this on the stove top, a Dutch oven or in a crock pot, but here we use an instant pot which cuts the cooking time in half and the instant pot chicken comes out even more tender than other cooking methods. Saute the chicken in olive oil (in the instant pot), add the rest of the ingredients, cook for 20 minutes and it is ready.
This is one of those dishes that is easy to make, but elegant. It can be served for almost any type of event from casual to fancy.
I serve this with a Greek salad and bread (to sop up the gravy). Enjoy!
The Instant Pot we use is the 6 quart version. It is just right for recipes that serve 4 all the way up to 8 servings. For us, it seems to be the perfect size. Below is the one we purchased from Amazon. I highly recommend it!