Zen of Slow Cooking
Servings:
4-6
Prep time:
00:15
Warm Moroccan spices flavor this low fat, sweet ,and savory chicken dish.
Ingredients
- 2-1/2 lbs boneless, skinless chicken thighs
- 2 tbsp flour (can sub GF flour)
- 1/2 tsp salt
- 2 tbsp olive oil
- 1-1/2 cups (1 medium) onion, diced
- 2 tsp (4 cloves) garlic, minced
- Moroccan Tagine blend
- 1/2 cup (3oz) dried apricots
- 1/2 cup (3oz )green olives, pitted
- 2-1/2 cups (20 fl oz) chicken broth
- For serving: couscous, toasted almonds and fresh parsley
Instructions
- Slow Cook: 1) Toss the chicken in flour and salt to coat. 2) Heat the oil in a skillet on medium; brown the chicken for 2 minutes; transfer to cooker. 3) Add the onion and garlic to the skillet; cook for 2 minutes ; transfer to cooker with remaining flour. 4) Tuck the Moroccan Tagine spice bag into the chicken mixture and leave to steep. 5) Add the apricots, olives and chicken broth. 6) Cover and cook on LOW: 7 hours or HIGH: 3 hours. 7) Discard spice bag after cooking.
- Pressure Cook: 1) Toss the chicken in flour and salt to coat. 2) Heat the oil on sauté function; brown the chicken for 2 minutes. 3) Add the onion and garlic to the chicken; cook for 2 minutes more and add any remaining flour. 4) Tuck the Moroccan Tagine spice bag into the chicken mixture and leave to steep. 5) Add the apricots, olives and chicken broth. 6) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 15 minutes. 7) Vent with Quick Pressure release. 8) Discard spice bag after cooking.
Tips
Spoon over a bowl of steamed couscous; top with toasted almonds and fresh parsley.
Pair with an herbal, fruity iced green tea with mint or hibiscus.
