Instant Pot Mediterranean spiced chicken
This Mediterranean-spiced chicken, chickpea and pepper dish will be ready before you can say 'what's that amazing smell?'
After the first recipe I tried in the Instant Pot, I wanted to try more. It was a Moroccan dishcalled matbucha, and it tasted absolutely delicious, but the appearance was different than what I expected. Yes, it saved time. Yes, the mess and cooking aromas were contained. But was it worth it?
I’m now two weeks into using the Instant Pot, and it's got me – hook, line and sinker. The ability to throw chicken and vegetables into a pot and have dinner ready to go 10-20 minutes later is just short of miraculous. If I’ve got an extra hour, I can prepare two or three dinners, which means we’re set for half the week. Gotta love it. And I do. You know you want it… (and if you’ve had it sitting in the box for months, it’s time to use it!)
- 1 tablespoon oil
- 1-2 pound boneless chicken thighs, trimmed and cut into large chunks
- 2 red peppers, cut into chunks
- 1 large onion
- 4 cloves garlic
- 2 roma tomatoes, cut into chunks
- 1 can chickpeas
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 1 teaspoon dried parsley
- 1/2 teaspoon za'atar (or red pepper flakes
- 1 cup tomato sauce
Set Instant Pot to Saute. Pour a tablespoon of oil into bottom of pot and allow to heat. Dice onion, and mince garlic, and add to pot. Saute for 5 minutes.
Add chicken chunks, and brown on all sides (3-5 minutes). Add remaining ingredients, mix, and set timer to manual cooking for 10 minutes.
Related Topics: Mediterranean