Instant Pot Chicken Tagine with Butternut Squash and Spinach
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
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Instructions
- Stir 2 tablespoons extra-virgin olive oil, 2 1/2 teaspoons kosher salt, cinnamon, cumin, paprika, coriander, and black pepper together in a small bowl to form a paste. Toss 1 tablespoon spice paste with chicken thighs in a medium bowl and set aside.
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat remaining 2 tablespoons extra-virgin olive oil in the pot until shimmering, about 1 minute. Cook and stir onion and remaining 1 teaspoon kosher salt until onion is softened, about 6 minutes.
- Stir in remaining spice paste, garlic, and ginger. Cook, stirring constantly, until fragrant, 30 to 60 seconds. Stir in water, scraping up any browned bits from the bottom of the pot using a wooden spoon. Add chicken, butternut squash, and tomatoes with their juices; stir to combine, then spread mixture in an even layer. Close and lock the lid; move the pressure valve to sealing. Select high pressure according to manufacturer's instructions; set the timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- 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.
- 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; season with salt and black pepper.
Source
Original recipe: View Original