This Moroccan inspired dish is a fusion between a Mediterranean Diet recipe and the flavors of New England. I have cooked this for thousands of people in my workshops and many have told me that I should bottle the sauce. It is the perfect blend of sweet and tangy, combining honey, molasses and Dijon mustard with Moroccan spices. You can cook this on the stove top, a Dutch oven or in a crock pot, but here we use an instant pot which cuts the cooking time in half and the instant pot chicken comes out even more tender than other cooking methods. Saute the chicken in olive oil (in the instant pot), add the rest of the ingredients, cook for 20 minutes and it is ready.
This is one of those dishes that is easy to make, but elegant. It can be served for almost any type of event from casual to fancy.
If you don’t have an Instant Pot you can make this using the recipe here: Chicken Tagine with Peppers and Olives.
Ingredients
- 2 pounds chicken breast, cut into bite sized pieces
- 2 Tablespoons extra virgin olive oil buy now
- 1 lemon, peeled and sliced very thin
- 2 cups green olives, with pits (or without if desired)
- 2 red peppers, cut into long, wide, strips
- 2 orange peppers, cut into long, wide strips
- 2 onions, cut into quarters
- 8 cloves garlic, chopped
- .
- SAUCE:
- 2 Tablespoons tomato paste
- 1 Tablespoon honey
- 1 Tablespoon molasses
- 2 Tablespoons Dijon Mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon Cumin
- ½ teaspoon Ginger
- 1 teaspoon Turmeric
- 1/2 teaspoon Cinnamon
Instructions
- Turn covered instant pot on saute while prepping the vegetables and chicken.
- Add olive oil and chicken to instant pot and saute chicken until no longer pink. Add rest of ingredients including sauce. Stir well. Cover and re-set instant pot to manual at 20 minutes.
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