I tasted this dish when I went to a cooking seminar on Pressure Cooker cooking. Given by the author Tom Lacalamita, many years ago.
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! Which was the idea behind the seminar I attended. A meal on the table, fast! But this was back about 25 years before I had an electric pressure cooker. And cooking under pressure seemed like an idea I might want to learn more about. But alas, it took many more years for me to get busy cooking and only after the purchase of an electric model. Oh and releasing some of my fears surrounding using a pressure cooker.
When samples of this dish were offered, I knew immediately I would love to make this in my own kitchen. I just didn't know it would take me so long to get up the courage to get going with pressure cooking. I am pretty sure I still have this cookbook on my cookbook shelf.
This dish is for the green olive fans out there, and it couldn't be more delicious!
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. We enjoy it over cooked brown rice, but you could also stir some whole wheat couscous into the pan juices, just like Mr. Lacalamita did before serving up sample plates that evening at the seminar.
Cold fresh fruit for dessert will easily completes your evening meal. And I can tell you from experience 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. You won't want any of to go to waste!
Some additional thoughts on this recipe:
You do sauté the vegetables, but the cut up thighs are added raw.
Adding couscous is traditional, when I can find a box of whole wheat couscous, we enjoy this with dish with couscous.
And
finally this! Like most appliances, I have discovered that my Instant Pot
cooks slightly different, from the many recipes I have tried, indicate. My
current model seems to need an additional minute or two. Adjust the cooking
time listed in the recipe if needed for your particular model.
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 CookbookUPDATED: 01.16.2024
1/4 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 "sauté" 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, sauté the onions for 4-5 minutes until soft. Do Not Brown.
Add the carrots and garlic, sauté 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.
Scratch Made Food! & DIY Homemade Household featured at What's For Dinner Sunday Link-up and Blog Hop.
1/4 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 "sauté" 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, sauté the onions for 4-5 minutes until soft. Do Not Brown.
Add the carrots and garlic, sauté 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 Tagine 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 Tagine of Chicken with Olives has
been included below.
You may also enjoy:
#wholefoodingredients
#scratchmadefoodforyourfamily
Recipe featured at:
Scratch Made Food! & DIY Homemade Household featured at Grammy's Grid Themed Link-up for Pressure Cooker and Slow Cooker recipes!
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Printable "copy and paste" version:
Tagine of Chicken and Olives
adapted from: The Ultimate Pressure Cooker Cookbook
adapted from: The Ultimate Pressure Cooker Cookbook
UPDATED: 01.16.2024
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 "sauté" 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, sauté the onions for 4-5 minutes until soft. Do Not Brown.
Add the carrots and garlic, sauté 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.
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 "sauté" 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, sauté the onions for 4-5 minutes until soft. Do Not Brown.
Add the carrots and garlic, sauté 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 Tagine 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!
DeleteI love the taste olives add to things so I want to try this soon.
ReplyDeleteThere used to be an olive bar right next to the salad bar at a large grocery store close to where I used to work many years ago. Sometimes for lunch (when I forgot to bring my lunch from home) I would get a selection of olives for lunch. I know not a great lunch, but gosh all that flavor! Thanks for stopping by, I think you will like this dish!
DeleteTagines are so versatile, yours looks delicious. Great recipe, thanks. I made one with apricots recently, it was also delicious.
ReplyDeleteHi Pauline, thanks for stopping by, I think I saw the same recipe, and yes it sure looked delicious Have a great week ahead, take care.
DeleteYou had me at olives!! This looks delicious! I am adding it to my meal plan!
ReplyDeleteI hope you enjoy this as much as we do, thanks for stopping by, I appreciate it!
DeleteThis looks so good - I love green olives too! Thanks for sharing at the What's for Dinner party. Hope your week is wonderful and warm!
ReplyDeleteHelen, thanks so much for hosting, I appreciate being able to share with your readers! I am guilty of only wanting olives...
DeleteThis does look and sound amazing and delicious.
ReplyDeleteEsme, thank you! We are olive fans around here, so this is a favorite.
Delete