Instant Pot Chicken Tagine with Butternut Squash and Spinach

Mediterranean Diet - Diet and Healthy

Butternut squash, chicken thighs, spinach, and spices are thrown together and cooked quickly and easily in an Instant Pot® in this Moroccan-inspired chicken tagine.

Instant Pot Chicken Tagine with Butternut Squash and Spinach

Brief

Prep 15 mins

Cook: 25 mins

Additional: 15 mins

Total: 55 mins

Servings: 6

Yield: 6 servings

Instant Pot Chicken Tagine with Butternut Squash and Spinach

Ingredients

4 tablespoons extra-virgin olive oil

divided

3 ½ teaspoons kosher salt

divided

2 teaspoons ground cinnamon

2 teaspoons ground cumin

2 teaspoons sweet paprika

1 teaspoon ground coriander

½ teaspoon ground black pepper

1 ½ pounds skinless

boneless chicken thighs

trimmed and cut into 1 1/2-inch pieces

1 large yellow onion

thinly sliced lengthwise

4 cloves garlic

smashed

4 teaspoons finely grated fresh ginger

2 ½ cups water

2 cups peeled and cubed (3/4-inch) butternut squash

1 (14.5 ounce) can diced tomatoes in juice

1 (5 ounce) package baby spinach leaves

3 tablespoons lemon juice

2 teaspoons lemon zest

salt and ground black pepper to taste

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Directions

Step 1

Stir 2 tablespoons oil 2 1/2 teaspoons kosher salt cinnamon cumin paprika coriander and 1/2 teaspoon black pepper together in a small bowl to form a paste. Toss 1 tablespoon paste with chicken in a medium bowl.

Step 2

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat remaining oil until shimmering about 1 minute. Add onion and 1 teaspoon kosher salt; cook stirring occasionally until softened about 6 minutes.

Step 3

Stir in remaining spice paste garlic and ginger. Cook stirring constantly until fragrant 30 seconds to 1 minute. Stir in water scraping up any browned bits from the bottom using a wooden spoon. Add butternut squash tomatoes with their juices and chicken; stir to combine then distribute mixture in an even layer. Close and lock the lid and move the pressure valve to sealing. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.

Step 4

Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions about 5 minutes. Unlock and remove the lid.

Step 5

Stir spinach into the pot and cover without locking the lid into place. Let stand until spinach wilts about 3 minutes. Stir in lemon juice and zest; taste and season with salt and pepper.

Nutritional Information

Instant Pot Chicken Tagine with Butternut Squash and Spinach

Servings Per Recipe:6

Calories: 296.1

% Daily Value *

Protein: 21.5g 43%

Carbohydrates: 13.1g 4%

Dietary Fiber: 3.3g 13%

Sugars: 4g

Fat: 17.4g 27%

Saturated Fat: 3.5g 18%

Cholesterol: 70mg 23%

Vitamin A Iu: 8184.2IU 164%

Niacin Equivalents: 9.7mg 75%

Vitamin B6: 0.4mg 27%

Vitamin C: 25mg 42%

Folate: 69.3mcg 17%

Calcium: 107.7mg 11%

Iron: 4.1mg 23%

Magnesium: 60.1mg 22%

Potassium: 624.4mg 18%

Sodium: 1343.3mg 54%

Thiamin: 0.1mg 14%

Calories From Fat: 156.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.