Recipe By Kim's Cooking Now
Published Sep 24th
Instant Pot® Moroccan Chicken Tagine
Prep 25m Cook 35m Additional 3h 10m Ready In 4h 10m
Servings 6 servings Calories 257.2

Your Instant Pot® replaces the traditional clay or ceramic cone-shaped cooking pot used in Moroccan cuisine (the tagine). The word ‘tagine’ also refers to the slow-cooked, stew-like dish that is prepared in it. This chicken tagine features the authentic flavors of preserved lemons and olives, with a delicious combination of spices typically used in Moroccan cooking.

Recipe Ingredients

  • 2 tablespoons minced fresh garlic
  • 1 ¼ teaspoons paprika
  • ¾ teaspoon ground ginger
  • ¾ teaspoon ground turmeric
  • ⅓ teaspoon saffron powder
  • 1 ½ pounds skinless, boneless chicken breasts, cut into bite-sized pieces
  • 1 preserved lemon
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons butter
  • 2 medium red onions, sliced
  • 1 cinnamon stick
  • 1 cup pitted and halved Mediterranean olives
  • 1 cup chicken broth
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh cilantro

Cooking Directions

  1. 1 Combine garlic, paprika, ginger, turmeric, and saffron in a large bowl. Add chicken pieces and mix until coated with spices. Cover and refrigerate, 3 to 4 hours or overnight.
  2. 2 Cut preserved lemon into quarters. Remove pulp from the peel and remove seeds from pulp. Mince pulp and set aside. Cut lemon peel into strips and set aside.
  3. 3 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and butter in the cooker; add chicken. Cook chicken until browned, about 3 minutes per side. Transfer chicken to a plate, reserving drippings in the pot.
  4. 4 Place onions and lemon pulp into the hot pot and cook, stirring occasionally, until onions have softened, about 5 minutes. Add cinnamon stick, place chicken on top, and scatter olives and lemon peel over the chicken. Pour in chicken broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid carefully, turning it away from you. Transfer contents to a large serving bowl. Sprinkle with parsley and cilantro and serve immediately.

Nutrition Facts

  • Calories 257.2
  • Carbohydrate 8.7 g
  • Cholesterol 75.8 mg
  • Fat 13.8 g
  • Fiber 2.4 g
  • Protein 24.6 g
  • Saturated Fat 4.2 g
  • Sodium 2538.4 mg
  • Sugar 2.3 g

Chef's Notes

You can use any skinless, boneless cut of chicken that you'd like.


  1. This is a delicious recipe. I made it (first time) exactly as described. I served it on a bed of couscous. Recipe states it serves 6; not when when the two of us had to have seconds!A keeper.
  2. This dish was a nice change of pace for dinner. The chicken was a bit overdone, but I think that was my fault for overcooking it a bit. The spices worked together nicely. If you would like to create an exotic dish in little time, give this one a whirl!
  3. Having lived in North Africa, in Algeria, travel to Morocco was an easy and fun trip. This recipe is very authentic and inspired me to make a jar of preserved lemons. This recipe is on rotation for my future meal planning.
  4. The sodium count must be off. I added the salt from the broth Mediterranean olives and the butter and came up with a total of 2 629. Divide that by 4 and you get 657 per serving if the 4 servings is correct. Not much salt in any of the other ingredients. The olives had - Read more ...
  5. The salt is probably from the olives. Try rinsing and using half as much
  6. Wow! That is a lot of sodium per serving presumably from the butter and the chicken broth. Maybe the sodium could be tamed a little if you make your own broth. I am going to give it a go and really monitor what sodium I can eliminate from the recipe without spoiling the taste