Prep Time:
15 mins
Cook Time:
35 mins
Additional Time:
10 mins
Total Time:
1 hr
Servings:
6
Ingredients
Directions
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Place olive oil in the hot cooker and fry chicken thighs until browned, 2 to 3 minutes per side. Remove chicken from the inner pot and set aside.
Add onion and garlic to the pot, followed by cinnamon, cumin, ginger, turmeric, red pepper flakes, and saffron. Cook and stir until onion is soft, about 5 minutes. Press Cancel to leave Saute mode.
Place chicken back into the pot on top of onion mixture. Pour in tomatoes and chicken broth. Sprinkle apricots over the top. Season with salt and pepper. Close and lock the lid.
Select high pressure according to the manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to the manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir in chickpeas and mint leaves.
Cook’s Note
You can leave the dried apricots whole if you'd like.
If a thicker sauce is desired, remove chicken after you release the pressure and add in a slurry made from 1 tablespoon cornstarch and 2 tablespoons cold water. Press Saute mode, and return sauce to a boil. Press Cancel, and sauce will quickly thicken.
Nutrition Facts (per serving)
254
Calories
11g
Fat
22g
Carbs
17g
Protein
