Chicken Tagine from the Mediterranean Instant Pot Cookbook from America’s Test Kitchen.
Anyone who knows me knows I love my Instant Pot and my new favorite cookbook is the Mediterranean Instant Pot from America’s Test Kitchen. This recipe was straightforward and easy to follow (and delicious!), but I still found it benefitted from some adapting.
I would cook the thighs for 30 minutes, not 10 as the recipe directs and boneless, skinless thighs would work just as well. The beauty of the instant pot, at least when you’re cooking with any type of broth, is that your meat always retains its moisture. Also, don’t worry about needing a potato masher to mash the chick peas, a fork will do just as well.
For my adapted recipe, download the file below.
Musings of a Dragon 