Preparation Steps
- In a pie plate, combine the flour and Moroccan spice mixture.
Add chicken pieces and toss to coat.
- Heat oil in your pressure cooker over medium-high heat.
Once hot, add the chicken pieces and allow to brown for one minute per side.
Remove chicken from pressure cooker and set aside.
- Reduce heat to medium and add ginger and onions.
Saute for three minutes, until onions are semi-translucent.
Add garlic and cook for another minute.
- Add the apricots, whole tomatoes, chicken broth or stock, and browned chicken pieces to the pot.
- Cover, and bring to low pressure over medium-high heat.
Once you have reached pressure, cook for eight minutes then remove from heat and release the pressure using the quick release method (open the steam valve).
- Stir in the chick peas, almonds, and honey and let them warm for a few minutes.
- Check your chicken for done-ness and taste the tagine.
Adjust salt and pepper as needed.
Serve over couscous and garnish with cilantro leaves.
- *If using a Dutch Oven instead, follow steps 1-4 as described, then bring the mixture to a boil, reduce to a simmer, and cook for 20-25 minutes or until apricots are tender.
Continue with step 6.