Pressure Cooker Chicken & Prune Tagine

  • 8 pitted prunes, halved
  • 20 black olives (I leave the pits in for extra flavor and less work; be careful when you eat!)
  • 1 cup chickpeas, soaked for at least 8 hours, then drained
  • 1 small sweet potato, cut into 1-inch chunks (I leave the skin on)
  • 1 onion, sliced
  • 3 cloves garlic, minced
  • 2 teaspoons cumin
  • 1 teaspoon turmeric
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 3/4 teaspoon slat
  • 1/3 cup Pompeian Robust Extra Virgin Olive Oil
  • 1 2/3 cups water or homemade stock
  • 5 frozen bone-in chicken legs
  1. In the pot of an electric pressure cooker (like an InstantPot), combine the prunes, olives, chickpeas, sweet potato, onion, garlic, cumin, turmeric, ginger, cinnamon, salt, Pompeian Robust Extra Virgin Olive Oil, and water.
  2. Place the chicken legs on top.
  3. Cover and lock the pressure cooker lid. Use the manual setting and set the timer for 25 minutes. When the cooker beeps, turn it off and let the pressure come down naturally. 
  4. This doesn't really need garnish or sides, but couscous, cilantro, or toasted almonds never hurt!

Author: Big Girls Small Kitchen

A pressure cooker dinner that turns frozen chicken into a deeply flavored stew in less than an hour - with just a few minutes of active time. No need to defrost the chicken!

Rate Recipe: 

Print Recipe

Printer-friendly version