Indian-Style Apricot Chicken
30-60 min, 4-6 servings, black pepper, celiac, chicken broth, chicken thighs, contributed, cook 11 min, dairy free, diced tomatoes, dried apricots, easy, garlic, ginger, gluten free, ground allspice, ground cinnamon, indian, italian parsley, low carb, main course, onion, paleo, prep 20 min, pressure cook, Publications International, saffron threads, salt, vegetable oil
Ingreadient
- 2 1/2 pounds chicken thighs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 large onion
- 1/2 cup chicken broth
- 1 tablespoon Ginger
- 2 cloves garlic
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 14.5 ounces diced tomatoes
- 8 ounces dried apricots
- 1 pinch saffron threads
- Italian parsley
Direction
- Season both sides of chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Press Sauté; heat oil in Instant Pot. Add chicken in batches; cook about 8 minutes or until browned on both sides. Remove to plate.
- Add onion and 2 tablespoons broth to pot; cook and stir 5 minutes or until onion is translucent, scraping up browned bits from bottom of pot.
- Add ginger, garlic, cinnamon and allspice; cook and stir 30 seconds or until fragrant.
- Stir in tomatoes, apricots, remaining broth and saffron, if desired; mix well. Return chicken to pot, pressing into liquid.
- Secure lid and move pressure release valve to Sealing position. Press Manual; cook at high pressure 11 minutes.
- When cooking is complete, press Cancel and use quick release. Season with additional salt and pepper.
- Garnish with parsley and serve.
