Indian-Style Apricot Chicken
By :Publications International
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Votes: 12
Rating: 4.5
Rate this recipe!
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: 12
Rating: 4.5
Rate this 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.
17 replies
  1. Jlstraub@gmail.com
    Jlstraub@gmail.com says:

    The first time using saute and cooking meat in my new IP- this recipe was easy and yummy.

    Served with coconut rice I made earlier in the IP

  2. RCooper
    RCooper says:

    Awesome! I went heavy on the spices and only used 4 thighs. Really good!!!
    Definitely making it again.

  3. Steve52
    Steve52 says:

    11 minutes and quick release equals undercooked chicken thighs. I’m thinking natural release at least 11 minutes. I also added a chopped serrano chile. And next time adding garam masala. Definately not enough flavor.

  4. jmo32087
    jmo32087 says:

    Fantastic flavor. Probably would be a good idea to dice the apricots so they get softer in the pressure cooker.

  5. Anjack
    Anjack says:

    Delicious recipe! Some adjustments needed: I had read the reviews beforehand and doubled all spices (including the garlic). I also added a tablespoon of apricot jam with the tomatoes and broth. This made the broth very fragrant and flavourful. The chicken came out fall-off-the-bone tender!

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