Ingredients

• 2 Tbsp. Moroccan spice mixture (1/2 tsp. cayenne, 1/2 tsp. turmeric, 2 1/2 tsp cumin, 1 tsp. allspice, 1 tsp. cinnamon, 1/2 tsp. coriander)
• 1/8 c. almond slivers
• 1/2 c. dried apricot halves, roughly chopped
• 1 14-oz. can chickpeas, drained
• 1 28-oz. can whole peeled tomatoes
• 1/2 cup Finely Chopped Cilantro
• 1 Tbsp. extra virgin olive oil
• 2 c. fat free chicken broth
• 1 Tbsp. flour
• 1 tsp. fresh ginger root, minced
• 1 garlic clove, minced
• Salt and ground black pepper
• 1 Tbsp. honey
• 1 onion, finely chopped
• 2 large boneless skinless chicken breasts, cut into 1-inch cubes

Directions

• In a pie plate, combine the flour and Moroccan spice mixture.
• Add chicken pieces and toss to coat.
• Heat oil in your pressure cooker over medium-high heat. Once hot, add the chicken pieces and allow to brown for one minute per side.
• Remove chicken from pressure cooker and set aside. Reduce heat to medium and add ginger and onions.
• Sauté for three minutes, until onions are semi-translucent.
• Add garlic and cook for another minute.
• Add the apricots, whole tomatoes, chicken broth or stock, and browned chicken pieces to the pot. Cover and bring to low pressure over medium-high heat. Once you have reached pressure, cook for eight minutes then remove from heat and release the pressure using the quick release method (open the steam valve). Stir in the chickpeas, almonds, and honey and let them warm for a few minutes. Check your chicken for done ness and taste the tagine. Adjust salt and pepper as needed.
• Serve over couscous and garnish with cilantro leaves.
• *If using a Dutch Oven instead, follow steps 1-4 as described, then bring the mixture to a boil, reduce to a simmer, and cook for 20-25 minutes or until apricots are tender. Continue with step 6.

Notes

• 7-8-25 1/2 Recipe
• No Changes
• I Use CC Ras El Hanout for the spice blend

Photos