Moroccan Chicken Tagine with Green Olives, Peppers and Lemon
This Moroccan inspired dish is a fusion between a Mediterranean recipe and the flavors of New England. We have cooked this for thousands of people in our workshops and many have told us that we should bottle the sauce. It is the perfect blend of sweet and tangy, combining honey, molasses and Dijon mustard with Moroccan spices.
Servings Prep Time
4 – 8 servings 10minutes
Cook Time
20minutes
Servings Prep Time
4 – 8 servings 10minutes
Cook Time
20minutes
Ingredients
Moroccan Chicken Tagine
  • 2lbs chicken breastcut into bite sized pieces
  • 2tbsp olive oilextra virgin
  • 1 lemonpeeled and sliced thin
  • 2cups olivesgreen pitted
  • 2 red pepperscut into long wide strips
  • 2 orange pepperscut into long wide strips
  • 2 onionscut into quarters
  • 8cloves garlicchopped
For the sauce:
  • 2tbsp tomato paste
  • 1tbsp honey
  • 1tbsp molasses
  • 2tbsp Dijon mustard
  • 1/2tsp salt
  • 1/2tsp pepper
  • 1tsp cumin
  • 1/2tsp Ginger
  • 1tsp turmeric
  • 1/2tsp cinnamon
Instructions
  1. Set Instant Pot to saute while prepping the vegetables and chicken.
  2. Add olive oil and chicken to Instant Pot. Saute until the chicken is no longer pink. Add the rest of the ingredients including the sauce ingredients and stir well.
  3. Cover the Instant Pot and lock it. Set the manual or pressure cook time to 20 minutes.
  4. When the timer reaches zero, quick release the pressure.
  5. Enjoy!