- 1.5 lbs boneless skinless chicken thighs
- 1 tbsp olive oil
- 1 med yellow onion, sliced thin
- 1 med carrot, chunked
- 1/2 c chicken stock
- 1 can chickpeas, drained & rinsed
- 1 can diced tomatoes with juice
- 3 tbsp chopped dates
- 4 cloves garlic minced
- 1 tsp ground (or 1 stick) cinnamon
- Dry rub
- 1/2 tsp salt
- 1 1/2 tsp ground ginger
- 1 1/2 tsp ground cumin
- 1 tsp turmeric
- 1 1/2 tsp ground black pepper
Prepare dry rub by blending spices. Sprinkle half over chicken pieces. Set instant pot to Saute/High, add olive oil to pot. When oil is hot, place chicken pieces, seasoning side down, in oil. Sprinkle remaining spices over chicken pieces. Brown for three minutes, turn over, and brown for another three minutes. Remove chicken to a separate bowl.
Set instant pot to Saute/Low. Add onion and carrot. Cook, stirring frequently, until onions are translucent. Deglaze pot with chicken stock.
Return chicken pieces to pot and add remaining ingredients. Fasten lid and set instant pot to Pressure/High, set timer for 15 minutes. Release pressure and serve.
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