Instant Pot Chicken Tagine with Butternut Squash and Spinach

Recipesfull introduces to you: Mediterranean Diet Recipes. (Instant Pot Chicken Tagine with Butternut Squash and Spinach). 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.

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

Spanish Moroccan Fish

Diet and Healthy

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.