This is one of many freezer-friendly recipes from Stacie’s cookbook, Winner! Winner! Chicken Dinner: 50 Winning Ways to Cook It Up! But of them all, it’s the most versatile. You can defrost this warmly spiced chicken to serve over quick-cooking couscous with a super fast chopped cucumber-tomato salad and some feta or tzatziki, or get creative! Use it to top a Middle-Eastern style flatbread “pitza,” mix it into a simple tomato soup to serve with with pita and hummus, or give taco night a Middle-Eastern twist.
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Instant Pot Shredded Harissa Chicken
- Yield: 4 1x
Description
This is one of many freezer-friendly recipes from Stacie’s cookbook, Winner! Winner! Chicken Dinner: 50 Winning Ways to Cook It Up! But of them all, it’s the most versatile. You can defrost this warmly spiced chicken to serve over quick-cooking couscous with a super fast chopped cucumber-tomato salad and some feta or tzatziki, or get creative! Use it to top a Middle-Eastern style flatbread “pitza,” mix it into a simple tomato soup to serve with with pita and hummus, or give taco night a Middle-Eastern twist.
Ingredients
2 tablespoons olive oil, plus more for serving
2 garlic cloves, roughly chopped
2 tablespoons ground coriander
1 tablespoon ground cumin
1 tablespoon smoked paprika
2 tablespoons tomato paste
1 (12-ounce) jar roasted red peppers, drained
2 tablespoons lemon juice (from about 1 juicy lemon), plus more for serving
3/4-1 teaspoon salt
2 lbs boneless, skinless chicken thighs
Instructions
- Heat the oil in a small pan set over medium heat. Once the oil begins to shimmer, add the garlic and saute until it just begins to turn golden brown, 1 to 2 minutes. Add the coriander, cumin, and paprika, and toast, stirring constantly until they turn one shade darker brown, 1 1/2 minutes. Add the tomato paste and, continuing to stir constantly, cook until the mixture comes together, about 30 seconds. Immediately remove the paste from the hot pan so that it does not burn.
- Add the paste to a high-powered blender or food processor along with the peppers, lemon juice, and 1/2 teaspoon of the salt, and blend to your desired consistency. (I like this sauce with a little bit of texture, so I either pulse it three times in a high-powered blender and then let it run for 30 seconds at low, or I let it run for 10 to 15 seconds in a food processor. Play with it until you get a consistency you like.)
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Add the chicken thighs to the insert of your electric pressure cooker and pour the sauce over them; toss to coat. Set the pressure cooker to high for 18 minutes and cover, remembering to set the valve on the lid to pressure. When done cooking, manually release the pressure valve. Once cool enough to handle, shred the chicken and season to taste with the remaining 1/4 to 1/2 teaspoon salt, adding more if desired.
