Name: Moroccan Chicken Tagine
Total time: 45 min
Cuisine: African
Ingredients: 2 Boneless skinless chicken breasts, large, cut into 1-inch cubes; 1/2 cup Dried apricot halves, roughly chopped; 1 Onion, large, chopped; 2 cup Fat free chicken broth; 1 clove Garlic, minced; 1 tbsp Extra virgin olive oil; 1 tsp Fresh ginger root, minced; 1 can Whole peeled tomatoes, 28-oz can; 1 can Chickpeas, 14-oz can, drained; 1 tbsp Honey; 1/8 cup Almond slivers; 2 tbsp Moroccan spice mixture; 1 tbsp Flour; Cilantro, for garnish; Salt and ground black pepper, to taste

Method

7 steps. Tap one to mark it done.

Mix the Moroccan spice mixture and flour together on a pie plate. Place the chicken pieces into this mixture, turning them so they are thoroughly coated.
Warm the extra virgin olive oil inside your pressure cooker using medium-high heat. When the oil is hot, put the chicken pieces in and let them sear for a single minute on each side. Take the chicken out of the cooker and set it to one side.
Turn the burner down to medium, then stir in the fresh ginger root and chopped onion. Cook these for three minutes to let the onion become partially translucent. Stir in the minced garlic and cook for one additional minute.
Put the dried apricot halves, whole peeled tomatoes, fat free chicken broth, and the seared chicken back into the pot.
Seal the pot with its lid, and adjust the setting to medium-high heat to establish low pressure. After reaching this pressure, cook for eight minutes, then take the vessel off the stove and let the steam escape rapidly by opening the valve.
Mix in the drained chickpeas, almond slivers, and honey, allowing the ingredients to heat through for a couple of minutes.
Ensure the chicken is fully cooked, then taste the tagine. Modify the salt and pepper to your preference. Serve over couscous, decorating with the cilantro. (For those cooking in a Dutch oven, execute steps 1-4, bring the pot to a boil, turn down to a simmer, and cook for 20-25 minutes until the apricots soften, then proceed with step 6.)