Indian-Style Apricot Chicken
By :Publications International
Votes: 14
Rating: 4.57
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Course Main Course
Cuisine Indian
Difficulty Easy
Browse Category Poultry
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Apricots, Chicken, Spices
Prep Time 20 minutes
Cook Time 11 minutes
Servings
4-6 servings
Ingredients
  • 2 1/2 pounds chicken thighs bone-in skinless
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 1 large onion chopped
  • 1/2 cup chicken broth divided
  • 1 tablespoon Ginger grated fresh
  • 2 cloves garlic minced
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 14.5 ounces diced tomatoes 1 can
  • 8 ounces dried apricots 1 package
  • 1 pinch saffron threads optional
  • Italian parsley chopped fresh, optional
Course Main Course
Cuisine Indian
Difficulty Easy
Browse Category Poultry
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Apricots, Chicken, Spices
Prep Time 20 minutes
Cook Time 11 minutes
Servings
4-6 servings
Ingredients
  • 2 1/2 pounds chicken thighs bone-in skinless
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 1 large onion chopped
  • 1/2 cup chicken broth divided
  • 1 tablespoon Ginger grated fresh
  • 2 cloves garlic minced
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 14.5 ounces diced tomatoes 1 can
  • 8 ounces dried apricots 1 package
  • 1 pinch saffron threads optional
  • Italian parsley chopped fresh, optional
Votes: 14
Rating: 4.57
Rate this recipe!
Print Recipe
Instructions
  1. Season both sides of chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Press Sauté; heat oil in Instant Pot. Add chicken in batches; cook about 8 minutes or until browned on both sides. Remove to plate.
  2. Add onion and 2 tablespoons broth to pot; cook and stir 5 minutes or until onion is translucent, scraping up browned bits from bottom of pot.
  3. Add ginger, garlic, cinnamon and allspice; cook and stir 30 seconds or until fragrant.
  4. Stir in tomatoes, apricots, remaining broth and saffron, if desired; mix well. Return chicken to pot, pressing into liquid.
  5. Secure lid and move pressure release valve to Sealing position. Press Manual; cook at high pressure 11 minutes.
  6. When cooking is complete, press Cancel and use quick release. Season with additional salt and pepper.
  7. Garnish with parsley and serve.
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