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Instant Pot - Moroccan Chicken Tagine with Green Olives, Peppers and Lemon

Instant Pot - Moroccan Chicken Tagine with Green Olives, Peppers and Lemon

Bill Bradley
4 from 8 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 361 kcal

Ingredients
  

  • 2 pounds chicken breast, cut into bite sized pieces
  • 2 tbsp extra virgin olive oil 
  • 1 lemon, peeled and sliced very thin
  • 2 cups green olives, with pits (or without if desired)
  • 2 red peppers, cut into long, wide, strips
  • 2 orange peppers, cut into long, wide strips
  • 2 onions, cut into quarters
  • 8 cloves garlic, chopped

SAUCE:

  • 2 tbsp tomato paste
  • 1 tbsp honey
  • 1 tbsp molasses
  • 2 tbsp Dijon Mustard
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp cumin
  • 1/2 tsp ginger
  • 1 tsp turmeric
  • 1/2 tsp cinnamon

Instructions
 

  • Turn covered instant pot on saute while prepping the vegetables and chicken.
  • Add olive oil and chicken to instant pot and saute chicken until no longer pink. Add rest of ingredients including sauce. Stir well. Cover and re-set instant pot to manual at 20 minutes.

Nutrition

Calories: 361kcalCarbohydrates: 20gProtein: 35gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 97mgSodium: 1176mgPotassium: 970mgFiber: 5gSugar: 12gVitamin A: 2802IUVitamin C: 118mgCalcium: 75mgIron: 2mg
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