I have always felt that a bag of chicken thighs in the freezer is like money in the bank for making a delicious and in this case, a quick dinner! Usually,
All the flavors come together wonderfully in this dish. Personally, I am a big olive fan, so this ranks right up there as a true favorite. Cold fresh fruit for dessert completes the evening meal. And leftovers make great lunches for those fortunate enough to have a microwave at work...
When serving the family Tagine of Chicken and Olives, choose a deep plate with a bit of room for the delicious broth.
Ingredients
needed for this recipe:
- chicken thighs
- green olives
- onions
- carrots
- garlic
- chicken stock
- olive oil
- bay leaves
- salt
- pepper
- flour
You
will also need the following:
- pressure cooker, electric, or stovetop model
- cutting board
- kitchen knife
- stirring spoon
- measuring spoons
- liquid measuring cup
Now
we are ready to begin!
Tagine of Chicken and Olives
adapted from: The Ultimate Pressure Cooker Cookbook1/4 c olive oil
2 1/2 - 3 c chopped onions
6 medium carrots, peeled and finely chopped
6 garlic cloves, peeled and minced
2 T flour
6-8 thighs, you may substitute breast meat, if preferred.
2 c chicken stock (bone broth)
1 bay leaf
1 1/2 t salt
1/4 t fresh ground pepper
1 10 oz jar of pitted Spanish Manzanilla olives drained well
3 c cooked brown rice OR whole wheat couscous
fresh minced parsley - if desired
Note: If your electric pressure cooker does not have a "saute" feature, you will want to complete these next steps in a skillet on your stove, returning the mixture to the pressure cooker to continue.
Heat the olive oil in the pressure cooker pan/Instant Pot, saute the onions for 4-5 minutes until soft. Do Not Brown.
Add the carrots and garlic, saute for 3-4 minutes, stirring frequently, sprinkle with the flour and stir well to incorporate the flour into the vegetables.
Next add chicken thighs, broth, and seasonings. Attach lid, locking in place. Heat according to manufacturers' directions for stovetop models. When pressure is established, cook for 12 minutes.
For the Instant Pot, set the cooking time for 12 minutes.
Release pressure, using the quick-release method, add olives, lock lid and bring back up to pressure and cook on high for 3 minutes.
Remove from heat, using a quick-release method and lower pressure to open cooker and taste for check/correct seasonings. Adjust if needed.
To serve, add a scoop of rice to a soup plate, surround with meat, vegetables, and broth. Add fresh parsley if desired.
Release pressure, using the quick-release method, add olives, lock lid and bring back up to pressure and cook on high for 3 minutes.
Remove from heat, using a quick-release method and lower pressure to open cooker and taste for check/correct seasonings. Adjust if needed.
To serve, add a scoop of rice to a soup plate, surround with meat, vegetables, and broth. Add fresh parsley if desired.
Storage options for Tangine of Chicken and Olives. Store covered in the refrigerator for up to three days. While this dish could be frozen for a longer storage time, I do not recommend it due to a loss of flavor when thawed.
UPDATE:
For your convenience, a "copy and paste" version of Tangine of Chicken with Olives has
been included below.
#wholefoodingredients
#scratchmadefoodforyourfamily
Recipe featured at:
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Printable "copy and paste" version:
Tagine of Chicken and Olives
adapted from: The Ultimate Pressure Cooker Cookbook
1/4 c olive oil
3 c chopped onions
6 medium carrots, peeled and finely chopped
6 garlic cloves, peeled and minced
2 T flour
6-8 thighs, you may substitute breast meat, if preferred.
2 c chicken stock (bone broth)
1 bay leaf
1 1/2 t salt
1/4 t fresh ground pepper
1 10 oz jar of pitted Spanish Manzanilla olives drained well
3 c cooked brown rice OR whole wheat couscous
fresh minced parsley - if desired
Note: If your electric pressure cooker does not have a "saute" feature, you will want to complete these next steps in a skillet on your stove, returning the mixture to the pressure cooker to continue.
Heat the olive oil in the pressure cooker pan/Instant Pot, saute the onions for 4-5 minutes until soft. Do Not Brown.
Add the carrots and garlic, saute for 3-4 minutes, stirring frequently, sprinkle with the flour and stir well to incorporate the flour into the vegetables.
Next add chicken thighs, broth, and seasonings. Attach lid, locking in place. Heat according to manufacturers' directions for stovetop models. When pressure is established, cook for 12 minutes.
adapted from: The Ultimate Pressure Cooker Cookbook
1/4 c olive oil
3 c chopped onions
6 medium carrots, peeled and finely chopped
6 garlic cloves, peeled and minced
2 T flour
6-8 thighs, you may substitute breast meat, if preferred.
2 c chicken stock (bone broth)
1 bay leaf
1 1/2 t salt
1/4 t fresh ground pepper
1 10 oz jar of pitted Spanish Manzanilla olives drained well
3 c cooked brown rice OR whole wheat couscous
fresh minced parsley - if desired
Note: If your electric pressure cooker does not have a "saute" feature, you will want to complete these next steps in a skillet on your stove, returning the mixture to the pressure cooker to continue.
Heat the olive oil in the pressure cooker pan/Instant Pot, saute the onions for 4-5 minutes until soft. Do Not Brown.
Add the carrots and garlic, saute for 3-4 minutes, stirring frequently, sprinkle with the flour and stir well to incorporate the flour into the vegetables.
Next add chicken thighs, broth, and seasonings. Attach lid, locking in place. Heat according to manufacturers' directions for stovetop models. When pressure is established, cook for 12 minutes.
For the Instant Pot, set the cooking time for 12 minutes.
Release pressure, using the quick-release method, add olives, lock lid and bring back up to pressure and cook on high for 3 minutes.
Remove from heat, using a quick-release method and lower pressure to open cooker and taste for check/correct seasonings. Adjust if needed.
To serve, add a scoop of rice to a soup plate, surround with meat, vegetables, and broth. Add fresh parsley if desired.
Release pressure, using the quick-release method, add olives, lock lid and bring back up to pressure and cook on high for 3 minutes.
Remove from heat, using a quick-release method and lower pressure to open cooker and taste for check/correct seasonings. Adjust if needed.
To serve, add a scoop of rice to a soup plate, surround with meat, vegetables, and broth. Add fresh parsley if desired.
Storage options for Tangine of Chicken and Olives. Store covered in the refrigerator for up to three days. While this dish could be frozen for a longer storage time, I do not recommend it due to a loss of flavor when thawed.
~~~~
Sounds yummy, will have to try it! Thanks so much for linking up at A Themed Linkup 94 for Crock Pot and Instant Pot Recipes. Pinned!
ReplyDeleteYou are welcome. Thanks so much for hosting Dee!
ReplyDeleteCONGRATS! Your post is FEATURED at A Themed Linkup 95 for All Things Love and Valentine’s Day from the previous linkup for Crock Pot and Instant Pot Recipes.
ReplyDeleteDee, thanks so much!
Delete