Ingredients

The following ingredients have 8 Servings
  • 3 pounds boneless, skinless chicken thighs
  • 1 teaspoon kosher salt
  • 1 tablespoon extra-virgin olive oil
  • 3 large shallots, sliced
  • 4 cloves garlic, roughly chopped
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon cinnamon
  • 1 cup chicken stock
  • 2 tablespoons tomato paste
  • 1/2 cup halved dried apricots
  • 1/2 cup roughly chopped pistachios
  • 1 tablespoon brown sugar
  • 1 (14-ounce) can diced tomatoes
  • 1 (14-ounce) can chickpeas, drained and rinsed
  • Juice from ½ lemon, optional
  • Cooked couscous, for serving
  • 1/4 cup thinly sliced red onion, optional
  • 1/4 cup chopped fresh mint, optional

Instruction

  • Pat the chicken dry
  • Season all over with the salt
  • Add the olive oil to the Instant Pot, hit Sauté, and Adjust to select the More or High setting
  • After 3 minutes of the oil heating, working in batches as needed, add the chicken and cook until browned, about 5 minutes
  • Flip the chicken and repeat on the other side
  • Transfer the chicken to a plate.Add the shallots, garlic, ginger, cumin, turmeric, and cinnamon and stir to combine; cook until fragrant, 1-2 minutes
  • Use a little chicken stock to deglaze if necessary
  • Stir in the chicken stock, tomato paste, apricots, ⅓ cup of pistachios, brown sugar, and tomatoes until combined.Return the chicken to the pot and turn to coat
  • Secure the lid, moving the valve so it is in the sealed position
  • Hit Cancel and then hit Manual or Pressure Cook
  • Pressure cook for 8 minutes
  • Let the pressure release naturally for 10 minutes, then manually vent to release the remaining pressure.Transfer the chicken to a cutting board
  • Add the chickpeas to the pot and stir to submerge in the sauce
  • Using 2 forks, shred the chicken
  • Return the shredded chicken to the pot along with the lemon juice, if using, and stir to combine.Serve the chicken and sauce over cooked couscous
  • Top with onions, mint and remaining pistachios. To make on the stovetop: Pat the chicken dry
  • Season all over with the salt
  • Heat the oil in a large pot or Dutch oven over medium high
  • Once the oil is glistening, working in batches as needed, add the chicken and cook until browned, about 5 minutes
  • Flip the chicken and repeat on the other side
  • Transfer the chicken to a plate.Add the shallots and cook until they begin to soften, about 5 minutes
  • Stir in the garlic, ginger, cumin, turmeric, and cinnamon and cook until fragrant, another 1-2 minutes
  • Use a little chicken stock to deglaze if necessary.Stir in the chicken stock, tomato paste, apricots, 1/3 cup of pistachios, brown sugar, and tomatoes until combined
  • Return the chicken to the pot and turn to coat
  • Increase the heat to high and bring to a simmer
  • Stir, cover, reduce the heat to low, and cook until the chicken is very tender and can be pulled apart easily with a fork, about 1 hour
  • Transfer the chicken to a cutting board
  • Add the chickpeas to the pot and stir to submerge them in the sauce
  • Using 2 forks, shred the chicken
  • Return the shredded chicken back to the pot along with the lemon juice, if using, and stir to combine.Serve the chicken and sauce over couscous; top with onions, mint and remaining pistachios. To make in a Slow Cooker: Pat the chicken dry
  • Season all over with the salt
  • Heat the oil in a large pot or Dutch oven, heat the oil over medium high
  • until glistening
  • Once the oil is glistening, working in batches as needed, add the chicken and cook until browned, about 5 minutes
  • Flip the chicken and repeat on the other side
  • Transfer the chicken to a plate.Add the shallots and cook until they begin to soften, about 5 minutes
  • Stir in the garlic, ginger, cumin, turmeric, and cinnamon, stir to combine and cook until fragrant, another about 1-2 minutes
  • Use a little chicken stock to deglaze if necessary.Stir in the chicken stock, tomato paste, apricots, 1/3 cup of pistachios, brown sugar, and tomatoes, until combined.Transfer everything to the slow cooker and cover
  • Cook on High for 4 hours or Low for 8 hours
  • Transfer the chicken to a cutting board
  • Add the chickpeas to the slow cooker and stir to submerge them in the sauce
  • Using 2 forks, shred the chicken
  • Return the shredded chicken to the slow cooker along with the lemon juice, if using, and stir to combine.Serve the chicken and sauce over couscous; top with onions, mint and remaining pistachios.