Try this Indian-Style Apricot Chicken recipe, or contribute your own.
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 tablespoon vegetable oil
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground allspice
- 1 large onion (chopped)
- 2 cloves garlic (minced)
- 2 1/2 pounds chicken thighs (bone-in skinless)
- 1/2 cup chicken broth (divided)
- 1 tablespoon ginger (grated fresh)
- 1 can diced tomatoes (14-ounce can)
- 1 package dried apricots (8-ounce can)
- 1 pinch saffron threads (optional)
- italian parsley (chopped fresh optional)
- Carbohydrate 0.326342083333333 g
- Cholesterol 0 mg
- Fat 2.56496385526222 g
- Fiber 0.194233328600725 g
- Protein 0.0202334375 g
- Saturated Fat 0.191114713622354 g
- Serving Size 1 1 -6 serving (289g)
- Sodium 0.0928854166666667 mg
- Sugar 0.132108754732609 g
- Trans Fat 0.0348779635549994 g
- Calories 24 calories
Step-by-step
- Season both sides of chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Press Sauté; heat oil in Instant Pot. Add chicken in batches; cook about 8 minutes or until browned on both sides. Remove to plate.
- Add onion and 2 tablespoons broth to pot; cook and stir 5 minutes or until onion is translucent, scraping up browned bits from bottom of pot.
- Add ginger, garlic, cinnamon and allspice; cook and stir 30 seconds or until fragrant.
- Stir in tomatoes, apricots, remaining broth and saffron, if desired; mix well. Return chicken to pot, pressing into liquid.
- Secure lid and move pressure release valve to Sealing position. Press Manual; cook at high pressure 11 minutes.
- When cooking is complete, press Cancel and use quick release. Season with additional salt and pepper.
- Garnish with parsley and serve.
How much liquid does this actually need to reach pressure without triggering a burn warning? Modern electric pressure cookers require at least one cup of thin liquid to generate steam safely. Here, the combination of canned diced tomatoes and chicken broth provides sufficient moisture without thinning the sauce excessively.
Removing the skin from bone-in chicken thighs alters the fat contribution significantly. Skinless dark meat tends to dry out faster under high pressure than bone-in cuts with skin intact. Brown the meat thoroughly for eight minutes to render surface lipids and build foundational umami through the Maillard reaction. Crowding the inner pot prevents proper browning, so work in batches.
Natural fruit sugars from dried apricots soften during the eleven-minute pressure cycle, dissolving into the tomato base to create a thick glaze. Overcooking the dried fruit turns the sauce into paste. Release pressure immediately after the timer sounds to halt the softening process.
