Instant Pot Chicken and Braised Radishes with Dukkah
By America's Test KitchenPublished on July 20, 2022
Time
1 hour
Yield
Serves 4
Ingredients
½ cup plain yogurt ¼ cup tahini 6 garlic cloves, minced, divided4 teaspoons grated lemon zest, divided, plus 2 teaspoons juice2 tablespoons minced fresh parsley 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed¾ teaspoon table salt, divided¼ teaspoon pepper 4 teaspoons extra-virgin olive oil, divided1½ pounds radishes, trimmed and halved lengthwise½ cup chicken broth 3 tablespoons dukkah, divided2 ounces (2 cups) watercress
Before You Begin
If you can't find watercress, you can substitute baby arugula.
Instructions
- Combine yogurt, tahini, 1 teaspoon garlic, 1 teaspoon lemon zest, lemon juice, and parsley in small bowl and season with salt and pepper to taste; set aside for serving.
- Cover chicken breasts with plastic wrap and pound thick ends gently with meat pounder until ¾ inch thick. Pat chicken dry with paper towels and sprinkle with ¼ teaspoon salt and pepper. Using highest sauté function, heat 1½ teaspoons oil in Instant Pot until just smoking. Add 2 pieces chicken smooth side down to pot and cook until well browned on first side, 3 to 5 minutes; transfer to plate. Repeat with 1½ teaspoons oil and remaining 2 pieces chicken; transfer to plate. Turn off Instant Pot.
- Add remaining garlic and remaining 1 teaspoon oil to fat left in pot. Cook, using residual heat, stirring frequently, until fragrant, about 30 seconds. Stir in radishes, broth, 1 tablespoon dukkah, remaining 1 tablespoon lemon zest, and remaining ½ teaspoon salt, scraping up any browned bits. Arrange chicken browned side up in even layer on top of radishes and add any accumulated juices. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 4 minutes.
- Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Transfer chicken to cutting board, tent with aluminum foil, and let rest while finishing radishes.
- Drain radishes in colander and transfer to large bowl. Add watercress to bowl, 1 handful at a time, and toss with warm radishes until watercress is slightly wilted, about 1 minute. Slice chicken ½ inch thick. Divide yogurt mixture among 4 individual serving plates and spread into even layer. Arrange radish mixture and chicken on top and sprinkle with remaining 2 tablespoons dukkah. Serve.
Time
1 hourYield
Serves 4Ingredients
½ cup plain yogurt
¼ cup tahini
6 garlic cloves, minced, divided
4 teaspoons grated lemon zest, divided, plus 2 teaspoons juice
2 tablespoons minced fresh parsley
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
¾ teaspoon table salt, divided
¼ teaspoon pepper
4 teaspoons extra-virgin olive oil, divided
1½ pounds radishes, trimmed and halved lengthwise
½ cup chicken broth
3 tablespoons dukkah, divided
2 ounces (2 cups) watercress
Ingredients
½ cup plain yogurt
¼ cup tahini
6 garlic cloves, minced, divided
4 teaspoons grated lemon zest, divided, plus 2 teaspoons juice
2 tablespoons minced fresh parsley
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
¾ teaspoon table salt, divided
¼ teaspoon pepper
4 teaspoons extra-virgin olive oil, divided
1½ pounds radishes, trimmed and halved lengthwise
½ cup chicken broth
3 tablespoons dukkah, divided
2 ounces (2 cups) watercress
Ingredients
½ cup plain yogurt
¼ cup tahini
6 garlic cloves, minced, divided
4 teaspoons grated lemon zest, divided, plus 2 teaspoons juice
2 tablespoons minced fresh parsley
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
¾ teaspoon table salt, divided
¼ teaspoon pepper
4 teaspoons extra-virgin olive oil, divided
1½ pounds radishes, trimmed and halved lengthwise
½ cup chicken broth
3 tablespoons dukkah, divided
2 ounces (2 cups) watercress
Why This Recipe Works
Submerging the radishes in a flavorful broth, we let them simmer until tender while the chicken, raised up out of the liquid, was able to cook. Dukkah, an Egyptian spice blend, added rich sweetness and warm spices, and we mixed a portion of it directly into the pot to amp up the flavor. While the chicken rested, we tossed the radishes with watercress, which balanced their now-sweet flavor. Warm radishes and chicken called for a cool, creamy sauce with a hint of acidity; a blend of nutty tahini, yogurt, lemon juice, and parsley was the perfect complement. The remaining dukkah, sprinkled on top, brought the whole dish together.
Before You Begin
If you can't find watercress, you can substitute baby arugula.
Instructions
- Combine yogurt, tahini, 1 teaspoon garlic, 1 teaspoon lemon zest, lemon juice, and parsley in small bowl and season with salt and pepper to taste; set aside for serving.
- Cover chicken breasts with plastic wrap and pound thick ends gently with meat pounder until ¾ inch thick. Pat chicken dry with paper towels and sprinkle with ¼ teaspoon salt and pepper. Using highest sauté function, heat 1½ teaspoons oil in Instant Pot until just smoking. Add 2 pieces chicken smooth side down to pot and cook until well browned on first side, 3 to 5 minutes; transfer to plate. Repeat with 1½ teaspoons oil and remaining 2 pieces chicken; transfer to plate. Turn off Instant Pot.
- Add remaining garlic and remaining 1 teaspoon oil to fat left in pot. Cook, using residual heat, stirring frequently, until fragrant, about 30 seconds. Stir in radishes, broth, 1 tablespoon dukkah, remaining 1 tablespoon lemon zest, and remaining ½ teaspoon salt, scraping up any browned bits. Arrange chicken browned side up in even layer on top of radishes and add any accumulated juices. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 4 minutes.
- Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Transfer chicken to cutting board, tent with aluminum foil, and let rest while finishing radishes.
- Drain radishes in colander and transfer to large bowl. Add watercress to bowl, 1 handful at a time, and toss with warm radishes until watercress is slightly wilted, about 1 minute. Slice chicken ½ inch thick. Divide yogurt mixture among 4 individual serving plates and spread into even layer. Arrange radish mixture and chicken on top and sprinkle with remaining 2 tablespoons dukkah. Serve.
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