Moroccan Chicken Tagine with Green Olives, Peppers and Lemon

recipes.instantpot.com

Valerie Fedele

subheading: Moroccan Chicken Tagine:

2 lbs chicken breast cut into bite sized pieces

2 tbsp olive oil extra virgin

1 lemon peeled and sliced thin

2 cups olives green pitted

2 red peppers cut into long wide strips

2 orange peppers cut into long wide strips

2 onions cut into quarters

8 cloves garlic chopped

subheading: For the sauce:

2 tbsp tomato paste

1 tbsp honey

1 tbsp molasses

2 tbsp Dijon mustard

½ tsp salt

½ tsp pepper

1 tsp cumin

½ tsp Ginger

1 tsp turmeric

½ tsp cinnamon

Directions at recipes.instantpot.com

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