Instant Pot Chicken and Couscous with Prunes and Olives
By America's Test KitchenPublished on July 20, 2022
Time
1 hour
Yield
Serves 4
Ingredients
4 shallots, sliced thin, divided (¾ cup)1½ teaspoons red wine vinegar, divided4 teaspoons extra-virgin olive oil, divided4 (5- to 7-ounce) bone-in chicken thighs, trimmed½ teaspoon table salt, divided3 garlic cloves, minced1 teaspoon dried oregano ¼ teaspoon red pepper flakes 1 cup chicken broth ¼ cup dry sherry ¾ cup chopped pitted prunes, divided1½ cups boiling water 1 cup 100 percent whole-wheat couscous ⅓ cup pitted brine-cured green olives, halved2 tablespoons capers, rinsed1 cup fresh parsley leaves
Before You Begin
If using traditional couscous, decrease boiling water to 1 cup.
Instructions
- Combine ¼ cup shallots, 1 teaspoon vinegar, and 1 teaspoon oil in small bowl; set aside. Pat chicken dry with paper towels and sprinkle with ¼ teaspoon salt. Using highest sauté function, heat remaining 1 tablespoon oil in Instant Pot until just smoking. Place chicken skin side down in pot and cook until well browned on first side, about 5 minutes; transfer to plate.
- Add remaining shallots to fat left in pot and cook, using lowest sauté function, until shallots are softened, about 1 minute. Stir in garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Stir in broth, sherry, and ½ cup prunes, scraping up any browned bits. Place chicken skin side up in pot and add any accumulated juices. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 12 minutes.
- Meanwhile, combine boiling water, couscous, and remaining ¼ teaspoon salt in large bowl. Cover and let sit for 10 minutes. Fluff couscous with fork and season with salt and pepper to taste; set aside.
- Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Transfer chicken to serving platter and discard skin, if desired. Stir olives, capers, remaining ¼ cup prunes, and remaining ½ teaspoon vinegar into sauce, and season with salt and pepper to taste. Add parsley to shallot-vinegar mixture and toss to coat. Season with salt and pepper to taste. Serve chicken with couscous, sauce, and parsley salad.
Time
1 hourYield
Serves 4Ingredients
4 shallots, sliced thin, divided (¾ cup)
1½ teaspoons red wine vinegar, divided
4 teaspoons extra-virgin olive oil, divided
4 (5- to 7-ounce) bone-in chicken thighs, trimmed
½ teaspoon table salt, divided
3 garlic cloves, minced
1 teaspoon dried oregano
¼ teaspoon red pepper flakes
1 cup chicken broth
¼ cup dry sherry
¾ cup chopped pitted prunes, divided
1½ cups boiling water
1 cup 100 percent whole-wheat couscous
⅓ cup pitted brine-cured green olives, halved
2 tablespoons capers, rinsed
1 cup fresh parsley leaves
Ingredients
4 shallots, sliced thin, divided (¾ cup)
1½ teaspoons red wine vinegar, divided
4 teaspoons extra-virgin olive oil, divided
4 (5- to 7-ounce) bone-in chicken thighs, trimmed
½ teaspoon table salt, divided
3 garlic cloves, minced
1 teaspoon dried oregano
¼ teaspoon red pepper flakes
1 cup chicken broth
¼ cup dry sherry
¾ cup chopped pitted prunes, divided
1½ cups boiling water
1 cup 100 percent whole-wheat couscous
⅓ cup pitted brine-cured green olives, halved
2 tablespoons capers, rinsed
1 cup fresh parsley leaves
Ingredients
4 shallots, sliced thin, divided (¾ cup)
1½ teaspoons red wine vinegar, divided
4 teaspoons extra-virgin olive oil, divided
4 (5- to 7-ounce) bone-in chicken thighs, trimmed
½ teaspoon table salt, divided
3 garlic cloves, minced
1 teaspoon dried oregano
¼ teaspoon red pepper flakes
1 cup chicken broth
¼ cup dry sherry
¾ cup chopped pitted prunes, divided
1½ cups boiling water
1 cup 100 percent whole-wheat couscous
⅓ cup pitted brine-cured green olives, halved
2 tablespoons capers, rinsed
1 cup fresh parsley leaves
Why This Recipe Works
While we love the sugary, olive, prune, and caper base, we took it in a healthier direction to become a weeknight Instant Pot staple. The original version had all ingredients pulsed in a food processor and then marinated overnight. We eliminated this step and instead added the olives and capers after the chicken was cooked, enabling them to retain their brightness and individual textures (and sped up the overall process). Cooking some prunes under pressure turned them jammy and brought out their natural sugars to replace the hefty amount of brown sugar that we removed from the original recipe. We stirred the rest of the prunes directly into the couscous at the end, allowing their sweetness and texture to shine against the vinegar and sherry in this supertasty dish.
Before You Begin
If using traditional couscous, decrease boiling water to 1 cup.
Instructions
- Combine ¼ cup shallots, 1 teaspoon vinegar, and 1 teaspoon oil in small bowl; set aside. Pat chicken dry with paper towels and sprinkle with ¼ teaspoon salt. Using highest sauté function, heat remaining 1 tablespoon oil in Instant Pot until just smoking. Place chicken skin side down in pot and cook until well browned on first side, about 5 minutes; transfer to plate.
- Add remaining shallots to fat left in pot and cook, using lowest sauté function, until shallots are softened, about 1 minute. Stir in garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Stir in broth, sherry, and ½ cup prunes, scraping up any browned bits. Place chicken skin side up in pot and add any accumulated juices. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 12 minutes.
- Meanwhile, combine boiling water, couscous, and remaining ¼ teaspoon salt in large bowl. Cover and let sit for 10 minutes. Fluff couscous with fork and season with salt and pepper to taste; set aside.
- Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Transfer chicken to serving platter and discard skin, if desired. Stir olives, capers, remaining ¼ cup prunes, and remaining ½ teaspoon vinegar into sauce, and season with salt and pepper to taste. Add parsley to shallot-vinegar mixture and toss to coat. Season with salt and pepper to taste. Serve chicken with couscous, sauce, and parsley salad.
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