Pressure Cooker Chicken Tagine With Butternut Squash Food

SLOW COOKER CHICKEN TAGINE WITH BUTTERNUT SQUASH

Steps:

• Put the squash and dates into a 6- to 8-quart slow cooker. Season generously with salt and pepper. In a small bowl, combine the cinnamon stick, sweet paprika, turmeric, cumin, hot smoked paprika, ground ginger, cloves and cayenne and set aside.
• Warm the oil in a large skillet over medium-high heat. Pat the chicken dry and season it generously with salt. Working in two batches, put the chicken in the skillet skin side down and cook without moving it until the skin is deeply golden, crisp, and releases fairly easily from the bottom of the pan, about 5 to 8 minutes per batch. (You need to brown only the skin side.) Transfer the chicken to the slow cooker, nestling the thighs skin side up and in one crowded layer on top of the squash.
• Decrease the stovetop heat to medium. If there is a lot of rendered fat in the pan, pour off all but a thin layer to cover the entire bottom of the skillet. Add the onion, season with salt, and cook, stirring to scrape up the browned bits on the bottom of the pan, until the onion is softened, about 5 minutes. Add the ginger and garlic, and cook, stirring, until fragrant, about 1 minute. Add the reserved spices and stir well for about 30 seconds, until the mixture is a uniform brick red. Add the lemon juice, stir well to incorporate the browned bits, then scrape the mixture over the top of the chicken, making sure to include any spice-stained oil that remains.
• Cook on low until the squash and chicken are very tender and the flavors are mellow, at least 4 hours and up to 6 hours. If it's more convenient, you can let the slow cooker switch to warm after 6 hours. The dish will hold on warm for another 2 hours before the chicken starts to dry out. Remove and discard the cinnamon stick. Add lemon juice and salt to taste and fold in the chopped parsley and scallions. Serve with couscous or pita, topped with yogurt and toasted almonds, if desired.

PRESSURE-COOKER CHICKPEA TAGINE

Steps:

• Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add garlic, paprika, ginger, cumin, salt, pepper and cinnamon; cook and stir until fragrant, about 1 minute. Press cancel., Add squash, zucchini, chickpeas, red pepper, onion, apricots, water, harissa and honey. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Press cancel. Gently stir in tomatoes and mint; heat through. , If desired, top with yogurt and additional mint, olive oil and honey.

PRESSURE COOKER CHICKEN TAGINE WITH BUTTERNUT SQUASH

Steps:

• Using the sauté setting, warm the oil in the pot of a 6- to 8-quart pressure cooker. Add the onion, season with salt, and cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Add the fresh ginger and garlic and cook, stirring, until fragrant and softened, about 2 minutes. Add the cinnamon stick, sweet paprika, turmeric, cumin, smoked paprika, ground ginger, cayenne and cloves. Season generously with black pepper. Stir well.
• Add the tomato paste and stir until fully combined, fragrant and brick-red in color, about 1 minute. Add the chicken stock and lemon juice, scraping any browned bits that have collected at the bottom of the pan. Turn off the heat. Add the chicken and the dates and stir to combine. Place the butternut squash wedges on top and season them generously with salt and pepper. Close the lid and cook on high pressure for 16 minutes.
• Let the pressure release naturally for 10 minutes, then release remaining pressure manually. Open the lid, add the parsley and scallions and gently fold everything together. (The butternut squash will fall apart slightly to thicken the sauce.) Taste and add lemon juice and salt, if necessary. Serve with couscous or pita and top with yogurt and toasted almonds, if desired.

EASY MOROCCAN CHICKEN TAGINE WITH BUTTERNUT SQUASH

Steps:

• Place a large casserole dish or hob proof tagine over a low heat.
• Heat the olive oil and sauté the onion and butternut squash together for 5 to 6 minutes until soft.
• Add the garlic and spices, stir and cook for 30 seconds before adding the tomatoes, tomato puree, chicken stock and honey. Bring to the boil, then turn down to simmer for 15 minutes until thickened.
• Add the chicken and apricots and cook for a further 10 minutes until the chicken is cooked.
• Season to taste, remove the cinnamon stick, scatter the chopped fresh coriander over. Serve over couscous.

INSTANT POT® CHICKEN TAGINE WITH BUTTERNUT SQUASH AND SPINACH

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.

INSTANT POT® MOROCCAN CHICKEN TAGINE

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.

ONE-POT CAJUN CHICKEN PASTA

Steps:

• Heat the oil in large wide pot over medium-high heat. Add the chicken and Cajun seasoning and cook, stirring occasionally, until the chicken just starts to change color and the spices are toasted, about 2 minutes.
• Add the peppers and onions and cook until they just begin to release some of their juices, 3 to 4 minutes. Stir in the garlic and cook until softened, 1 minute.
• Add the pasta, chicken broth and tomatoes and bring to a boil over medium-high heat. When it boils, continue to cook, stirring occasionally, until the pasta is al dente and the sauce is thickened and reduced by about half, about 15 minutes.
• Remove from the heat and add the cream cheese and 1 1/2 teaspoons kosher salt. Stir until the cream cheese is combined and melted. Don't worry if the sauce looks runny, it will thicken as it sits. Top with sliced scallions.

PRUNE AND OLIVE CHICKEN

Steps:

• In a medium bowl combine the garlic, prunes, olives, capers, olive oil, vinegar, bay leaves, oregano, salt and pepper. Mix well. Spread mixture in the bottom of a 10x15 inch baking dish. Add the chicken pieces, stir and turn to coat. Cover and refrigerate overnight.
• When ready to prepare, preheat oven to 350 degrees F (175 degrees C). Remove dish from refrigerator. Sprinkle brown sugar on top and pour white wine all around chicken.
• Bake in preheated oven for 1 hour, spooning juices over chicken several times as it is baking. Serve on a platter, pouring juices over the top, and garnish with fresh parsley.

PRESSURE-COOKER SUMMER SQUASH

Steps:

• Cut squash and zucchini into 1/4-inch-thick slices; place in a 6-qt. electric pressure cooker. Add tomatoes, broth, green onions, salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 1 minute. Quick-release pressure. Remove vegetables with a slotted spoon., To serve, top with croutons, cheese and bacon.

BUTTERNUT SQUASH BISQUE - PRESSURE COOKER

Steps:

• Sauté onions in the oil in the pressure cooker for approximately 3 minutes, or until they begin to soften, but not browned.
• Add remaining ingredients, except half & half, maple syrup and salt.
• Lock the lid in place and bring to pressure, then lower heat and cook for suggested time. Allow pressure to drop by the quick release method or automatic release method, remove the lid and allow to cool slightly.
• Place ingredients into a standard blender or food processor, or use a handheld immersion blender, along with half & half, maple syrup and salt, if desired.
• Puree until smooth. Serve medium hot. Top with a bit of grated cheddar cheese.
• Suggested time for fast 15 psi pressure cookers: Cook for 10 minutes on high pressure.

LENTIL & CHICKEN TAGINE

Steps:

• Place all the ingredients into the pressure cooker or regular pot.
• Cook for 8 minutes after the pressure cooker begins to hiss. Release the pressure, open the lid & stir. Add more water if needed then cover. Cook for an additional 5 minutes.
• Note: When using a regular pot the cook time should be around 25 minutes.
• In Morocco, this tagine is served with thick bread to scoop up the lentils & chicken.