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Indian-Style Apricot Chicken
Indian-Style Apricot Chicken
| By : |
| 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
Ingredients
|
Instructions
- Season both sides of chicken with
1/2 teaspoon salt and1/4 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. - 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. - Add ginger, garlic, cinnamon and allspice; cook and stir 30 seconds or until fragrant.
- Stir in tomatoes, apricots, remaining broth and saffron, if desired; mix well. Return chicken to pot, pressing into liquid.
- Secure lid and move pressure release valve to Sealing position. Press Manual; cook at high pressure 11 minutes.
- When cooking is complete, press Cancel and use quick release. Season with additional salt and pepper.
- Garnish with parsley and serve.
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This is an awesome healthy dish.
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
Very good – next time I would increase the ginger, cinnamon and allspice by at least a half
Delicious!
I went heavier on the cinnamon and allspice and it was great.
Just made it. Family is raving. Definitely something to make again
Awesome! I went heavy on the spices and only used 4 thighs. Really good!!!
Definitely making it again.
Added cooked chorizo and mushrooms. Kicked it up a notch.
Excellent dish. I think next time I’ll add some kind if peopers to give it some heat.
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.
After the natural release the chicken fell off the bone. Very necessary.
Also quarting the apricots makes them easier to eat.
This sounds delicious. Is there away to mark certain recipes as a “Favorite”?
Fantastic flavor. Probably would be a good idea to dice the apricots so they get softer in the pressure cooker.
A bit excessively sweet, but still delicious.
not enough liquid, I got a BURN signal on my IP.
You can click the heart in the recipe to add it to your favorites.
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!
The apricot balances very well with the spices, and the bone-in chicken thighs turn out tender and juicy. This one’s a winner for sure!
Made with deboned chicken and turned out amazing followed instructions exactly and served over rice pelof would highly recommend using boneless chicken thighs for this recipe
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recipe as written is extremely bland. needs additional spice like perhaps garam masala, cumin, extra garlic and cinnamon