Name: Instant Pot Chicken Tagine
Total time: 1 h
Ingredients: 2 (15-ounce) cans chickpeas , rinsed, divided; 1 tablespoon extra-virgin olive oil; 5 garlic cloves , minced; 1½ teaspoons paprika; ½ teaspoon ground turmeric; ½ teaspoon ground cumin; ¼ teaspoon ground ginger; ¼ teaspoon cayenne pepper; 1 fennel bulb , 1 tablespoon fronds minced, stalks discarded, bulb halved and cut lengthwise into ½-inch-thick wedges; 1 cup chicken broth; 3 (2-inch) strips lemon zest , plus lemon wedges for serving; 4 (5- to 7-ounce) bone-in chicken thighs , skin removed, trimmed; ½ teaspoon table salt; ½ cup pitted large brine-cured green or black olives , halved; ⅓ cup raisins; 2 tablespoons chopped fresh parsley

Why This Recipe Works

This cornerstone of Moroccan cuisine, heady with spices, salty with olives, and bright with lemon, is a balancing act of flavors ready-made for the Instant Pot—the enclosed environment ensures none of that flavor escapes. We loved our fish tagine and wanted the same assertive, intensely spiced stew in a heartier application. For the chicken, we used thighs instead of breasts for deep intensity. Fresh fennel and readily available canned chickpeas (some of them mashed into a paste to thicken the tagine) gave our meal heft. Next we tackled the defining spices: Paprika, cumin, and ginger lent depth and a little sweetness, cayenne added subtle heat, and aromatic turmeric colored the broth a deep, attractive yellow. Raisins lent a pleasant floral flavor, as did a couple of wide strips of lemon zest. Brine-cured olives provided a salty counterpart to the sweet and complex broth.

Before You Begin

Don't core the fennel before cutting it into wedges; the core helps hold the wedges together during cooking.

Instructions

Using potato masher, mash ½ cup chickpeas in bowl to paste. Using highest sauté function, cook oil, garlic, paprika, turmeric, cumin, ginger, and cayenne in Instant Pot until fragrant, about 1 minute. Turn off Instant Pot, then stir in remaining whole chickpeas, mashed chickpeas, fennel wedges, broth, and zest.

Sprinkle chicken with salt. Nestle chicken skinned side up into pot and spoon some of cooking liquid over top. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 10 minutes.

Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Discard lemon zest. Stir in olives, raisins, parsley, and fennel fronds. Season with salt and pepper to taste. Serve with lemon wedges.