Servings: 9

2.5 - 3 pounds boneless skinless chicken 2.5 to 3 pounds boneless skinless chicken
1 teaspoon cinnamon powder 1 teaspoon cinnamon powder
1 teaspoon turmeric powder 1 teaspoon turmeric powder
1 teaspoon cumin powder 1 teaspoon cumin powder
1 teaspoon ginger powder 1 teaspoon ginger powder
2 garlic cloves, crushed 2 garlic cloves, crushed
2 medium onions, roughly sliced 2 medium onions, roughly sliced
10 ounces (300 g) prunes, cut in halves or quarters, soaked (or a mix of dry apricots & raisins) 10 ounces (300 g) prunes, cut in halves or quarters, soaked (or a mix of dry apricots & raisins)
1 laurel leaf 1 laurel leaf
1 cup chicken stock or water 1 cup chicken stock or water
1 cinnamon stick 1 cinnamon stick
1 ½ teaspoon salt 1 ½ teaspoon salt
1 teaspoon pepper 1 teaspoon pepper
3 ½ ounces almonds, shelled, peeled, & toasted 3 ½ ounces almonds, shelled, peeled, & toasted
1 tablespoon sesame seeds 1 tablespoon sesame seeds
3 tablespoons olive oil, divided 3 tablespoons olive oil, divided

Mix the ground cinnamon, turmeric, cumin, ginger, and garlic with 2 tablespoons of olive oil to make a paste. Cover the chicken with this paste and set aside.
Put the dried prunes in a bowl, cover with boiling water and set aside.
Preheat pressure cooker in saute mode. With the lid off on medium heat, add a swirl of olive oil (about 1 tbsp) and onions and let them cook until softened (about 3 minutes - according to instructions, but we usually cook them a lot longer). Pour out the onions, and set aside. Add the chicken, and brown on all sides (about 10 minutes). Then deglaze the pressure cooker with the stock, scraping the bottom well and incorporating any brown bits into the rest of the sauce. Then add the onions, bay leaf and cinnamon stick.
Close and lock the lid of the Instant Pot Pressure cooker, making sure the valve is set for pressure cooking, not for venting.
Cook for 30 minutes at high pressure.
When the 30 minutes is up, use the natural release method to let the pressure come down on its own (about 10 minutes). Disengage the “keep warm” mode or unplug the cooker and open when the pressure indicator has gone down (20 to 30 minutes).
In the pressure cooker, with the lid off. on medium heat, add the salt, pepper, and the rinsed and drained prunes, and reduce the liquid (about 5 minutes). Fish out the bay leaf and cinnamon stick, and discard.
Sprinkle with toasted almonds and sesame seeds. Serve.

Moroccan Lamb Tagine  Moroccan Lamb Tagine
By Laura Pazzaglia  By Laura Pazzaglia
www.hippressurecooking.com,  www.hippressurecooking.com,
printed in recipe book included with Instant Pot Viva 6 quart  printed in recipe book included with Instant Pot Viva 6 quart
some instructions reworded, in effort to make them match IP more closely, but still need more rewording  some instructions reworded, in effort to make them match IP more closely, but still need more rewording