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Instant Pot Chicken Tagine with Butternut Squash and Spinach

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This Instant Pot Chicken Tagine delivers the bold, aromatic flavors of Moroccan cuisine in a fraction of the time. Tender chicken thighs, sweet butternut squash, and fresh spinach are infused with warm spices like cinnamon, cumin, and coriander, creating a nutritious, one-pot meal. Serve over couscous, quinoa, or rice for a hearty and comforting dish.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2½ teaspoons kosher salt, divided
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cumin
  • ½ teaspoon paprika
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground black pepper
  • 1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 large yellow onion, thinly sliced lengthwise
  • 4 cloves garlic, smashed
  • 4 teaspoons finely grated fresh ginger
  • 2½ cups water
  • 2 cups peeled and cubed (¾-inch) butternut squash
  • 1 (14.5-ounce) can diced tomatoes with juice
  • 1 (5-ounce) package baby spinach leaves
  • 3 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • Salt and black pepper to taste

Instructions

Prepare the Spice Paste:

  1. In a small bowl, mix olive oil, 2½ teaspoons salt, cinnamon, cumin, paprika, coriander, and black pepper to form a paste.

Season the Chicken:

  1. Toss 1 tablespoon of the spice paste with the chicken pieces in a medium bowl; set aside.

Sauté the Aromatics:

  1. Turn on the Instant Pot’s Sauté function. Heat the remaining 2 tablespoons olive oil until shimmering.
  2. Add onions and 1 teaspoon salt; cook until softened (about 6 minutes).

Add Spices, Garlic, and Ginger:

  1. Stir in the remaining spice paste, garlic, and ginger.
  2. Cook, stirring constantly, until fragrant (30-60 seconds).

Deglaze and Add Main Ingredients:

  1. Pour in water, scraping up any browned bits from the bottom.
  2. Add seasoned chicken, butternut squash, and diced tomatoes (with juices); stir to combine.

Pressure Cook:

  1. Close and lock the Instant Pot lid, ensuring the pressure valve is set to sealing.
  2. Select high pressure and set the timer for 3 minutes.
  3. Allow 10-15 minutes for pressure to build.

Natural Release & Finishing Touches:

  1. Once cooking is complete, let the pressure naturally release for 10 minutes, then perform a quick release.
  2. Stir in baby spinach, cover the pot without locking the lid, and let it sit until wilted (about 3 minutes).
  3. Stir in lemon juice and zest, then adjust salt and black pepper to taste.

Serve:

  1. Ladle into bowls and serve hot, optionally garnished with fresh cilantro or parsley.

Notes

  • Vegetarian Alternative: Replace chicken with chickpeas or root vegetables like carrots and potatoes.
  • Greens Variation: Swap spinach with kale or Swiss chard.
  • Spicy Kick: Add cayenne pepper or red pepper flakes to the spice paste.
  • Serving Suggestions: Pair with couscous, quinoa, or rice to absorb the rich flavors.

Find it online: https://avarecipe.com/instant-pot-chicken-tagine-with-butternut-squash-and-spinach/