Page 54 - The Costco Connection - October 2018

SPECIAL SECTION // FOR YOUR HOME

Moroccan Chicken Tagine

2 tsp ground turmeric 1½ cups dried brown
2 tsp ground cumin lentils
1 tsp ground coriander ½ cup chopped,
Korean tacos pitted Medjool dates
with quick-pickled 1 tsp salt ½ cup halved, pitted
carrots is just one of ½ tsp black pepper green olives
the dishes that can 8 chicken thighs
be created with an (skinless and 2 cinnamon sticks
Instant Pot (see boneless, or with ¼ cup dry white wine
instantpot.com skin and bone, as 2 cups chicken broth
for recipes). pictured below) 1 bunch fresh cilantro,
2 Tbsp olive oil tied together with
1 medium red onion, kitchen string
peeled and thinly Snipped cilantro
sliced Lemon wedges
3 garlic cloves,
minced
Prep the chicken: In a small bowl, combine the turmeric,
cumin, coriander, salt and pepper. Mix well. Sprinkle
chicken thighs evenly with spice mixture.
INSTANT POT Add the oil to the Instant Pot. Select Sauté and adjust to
Normal. Working two at a time, brown the thighs on both
sides. Transfer the thighs to a plate; set aside.
Add the onion to the oil remaining in the pot; cook and
stir for 2 minutes. Add the garlic; cook and stir for 1 min-
ute more. Add lentils, dates, olives, cinnamon sticks,
wine, chicken broth and chicken. Place cilantro bundle on
top of chicken. Press Cancel.
Secure the lid on the pot. Close the pressure-release valve.
when I forked into a Moroccan chicken
tagine, which has since supplanted my Cook the chicken: Select Meat/Stew and adjust the cook
oft-braised version. Both were instantly time to Less. When cooking is complete, use a natural
added to our list of Instant (Pot) classics. release to depressurize.
Once I grew brave enough to wing it Serve the chicken: Remove the cilantro bundle and dis-
without an official Instant Pot (IP) recipe, card. Transfer cooked chicken to a plate. Spoon lentil
I modified my formula for steamed-then- mixture into a shallow bowl or onto plates; arrange thighs
fried Szechuan cumin ribs, resting a rack on top of lentils. Sprinkle with snipped cilantro and serve
with lemon wedges. Makes 6 to 8 servings.
of marinated baby back ribs, bone-heads
down, on my IP’s steamer trivet rather Recipe is excerpted from Instant Pot Miracle © 2017 by the editors at
than oven-steaming them flat, in foil. Houghton Mi in Harcourt. Reproduced by permission of Houghton Mi in
Harcourt. All rights reserved.
Instead of tossing out the soy -based mari-
nade, I employed it as a steaming liquid
that ka-POW!-erfully perfumed the ribs.
Nice work, Instant Pot!
As a technological doofus, I admit that
the IP, with its (literal) bells and whistles,
is not without an operational learning curve.
It’s a curve I continue to navigate, turning
to my million-plus friends in the Facebook
Instant Pot community for advice.
An avid cookbook collector, I also con-
sult a growing stack of IP-sanctioned cook-
books, whose guidance and inspiration
complements that of the slender recipe
booklet packed—gratis—with my new
NANCY LESON
favorite appliance.

OCTOBER 2018 Costco Connection 51

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