Moroccan Chicken Tagine with Green Olives, Peppers and Lemon
By :Mediterranean Living
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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.
Votes: 15
Rating: 3.93
Rate this recipe!
Course Dinner
Cuisine Moroccan
Difficulty Easy
Browse Category Poultry, Soups, Stews & Broths
Duration 15-30 min
Cooking Technique Pressure Cook
Prep Time 10 minutes
Cook Time 20 minutes
Servings
4 - 8 servings
Ingredients
Moroccan Chicken Tagine
  • 2 lbs chicken breast cut into bite sized pieces
  • 2 tbsp olive oil extra virgin
  • 1 lemon peeled and sliced thin
  • 2 cups olives green pitted
  • 2 red peppers cut into long wide strips
  • 2 orange peppers cut into long wide strips
  • 2 onions cut into quarters
  • 8 cloves garlic chopped
For the sauce:
  • 2 tbsp tomato paste
  • 1 tbsp honey
  • 1 tbsp molasses
  • 2 tbsp Dijon mustard
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp cumin
  • 1/2 tsp Ginger
  • 1 tsp turmeric
  • 1/2 tsp cinnamon
Course Dinner
Cuisine Moroccan
Difficulty Easy
Browse Category Poultry, Soups, Stews & Broths
Duration 15-30 min
Cooking Technique Pressure Cook
Prep Time 10 minutes
Cook Time 20 minutes
Servings
4 - 8 servings
Ingredients
Moroccan Chicken Tagine
  • 2 lbs chicken breast cut into bite sized pieces
  • 2 tbsp olive oil extra virgin
  • 1 lemon peeled and sliced thin
  • 2 cups olives green pitted
  • 2 red peppers cut into long wide strips
  • 2 orange peppers cut into long wide strips
  • 2 onions cut into quarters
  • 8 cloves garlic chopped
For the sauce:
  • 2 tbsp tomato paste
  • 1 tbsp honey
  • 1 tbsp molasses
  • 2 tbsp Dijon mustard
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp cumin
  • 1/2 tsp Ginger
  • 1 tsp turmeric
  • 1/2 tsp cinnamon
Votes: 15
Rating: 3.93
Rate this recipe!
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!
20 replies
  1. Nfriberg
    Nfriberg says:

    This was my first instant pot dish, and took me a lot longer to prepare than the recipe says. But after cooking for only 12 minutes, we put it over basmati rice in soup bowls. It tasted great! I’ll probably make it again!

  2. Ldoran
    Ldoran says:

    I would love to try it but for sure its going to burn when pressure cooking as there is no liquid. Did they miss listing chicken stock as an ingredient? I have an 8 qt pot so would definately have to add at least three cups.

  3. Instant Pot
    Instant Pot says:

    Hi Dan G,

    Enough liquid is produced from the sauce and chicken for the unit to reach pressure.

  4. Instant Pot
    Instant Pot says:

    Hi Ldoran,

    All of the ingredients for the recipe are all there. The sauce and chicken produce enough liquid, allowing the Instant Pot to reach pressure.

  5. Aiysha
    Aiysha says:

    Planning to make this. Just wonderig 20 minute pressure time seems too long for bite size chicken. Help please.

  6. Instant Pot
    Instant Pot says:

    Hi Aiysha,

    The chicken will be fine as the liquid from the sauce will keep it from being overdone and prevent burning.

  7. momofpets
    momofpets says:

    Super easy meal. Made without oil; replaced chicken with cubed, firm tofu; used one can Trader Joe’s green olives; added 3/4 cup veggie broth (for fear of burn alarm); and, ate over multi-grain rice cooked separately. Pressure cooked for only 10 minutes then QR. Everything was VERY well done (i.e. limp veggies), in fact it looked about the same as the photo, but with tofu. Reduced sauce with lid off 1-2 min. Pretty great WFPB meal, although a bit high fat to cook often.

  8. Instant Pot
    Instant Pot says:

    Hi caiyemei,

    You can substitute molasses for brown sugar mixed with hot water or for a 1:1 substitution, equal amount of dark corn syrup, maple syrup or honey. These are just a few. Keep in mind that the taste of the sauce could vary depending on what you are using as a substitute.

  9. maryr
    maryr says:

    High or low pressure?
    No liquid? I have an 8 qt. Seems like it will burn.
    Does it really take 20 minutes? You’ve already sauteed the chicken?

  10. Anna_af@hotmail.com
    Anna_af@hotmail.com says:

    Waaaaaayyyy too sour to my taste. Had a suspicion that one full lemon would be way too much for this dish, and was right. Had to add extra honey to balance the acidity… Also, can confirm that enough liquid is produced from the veggies to build pressure from cooking.

  11. Instant Pot
    Instant Pot says:

    Hi maryr,

    When selecting the Manual or Pressure Cook function, if the pressure is not mentioned set to High. For an 8 Qt model, you could add 1/4 cup of liquid or double the recipe to be safe. Yes, the chicken is cooked during Saute but the 20 minute cook time is to allow the flavors to blend.

  12. Juliestyler
    Juliestyler says:

    Lovely flavor! I added crushed red pepper for heat and spinach for greens. May be awesome over brown rice too. Thank you!

  13. BurningBright
    BurningBright says:

    This was our Instant Pot’s maiden voyage so I was a little nervous and forgot to add the lemon, but a squeeze after it finished balanced everything out. It tasted great! Would definitely make it again. It lost a star simply because the peppers were overcooked and their skin had peeled off; I prefer them less cooked, but it wasn’t enough to keep me from making it again. Thanks for the recipe!

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