Baharat Chicken
A delicious and super simple pressure cooked dish with Baharat spices. Tender, succulent chicken in the Instant Pot
Equipment
- Instant Pot
Ingredients
- 600 g boneless whole chicken thigh fillets Want to use chicken breasts? Dice them or slice them first and follow the different timings I provide
- 1 lemon zested and juiced
- 1 tablespoon of Baharat spices make your own with our easy Baharat Spice Mix recipe. You can also find it in Waitrose or Sainsbury's in the UK, the one by the Bart brand is good too
- 1 handful of fresh coriander stalks and leaves chopped separately
- 1 tablespoon of extra virgin olive oil
- Salt and pepper
To serve
- Juice of 1 more lemon
- Plain yoghurt optional
Serving Suggestion A
- Tortilla wraps or pita bread
- Salad leaves
- Tomatoes
Serving Suggestion B
- Plain rice
Instructions
- Add the chicken thigh fillets OR diced/sliced chicken breast to the inner pot with the lemon zest and juice, 1 tablespoon of Baharat spices, the chopped coriander stalks (save the leaves for later) and 1 tablespoon of extra virgin olive oil. Mix well.
- Lid on. Steam release handle pointing to Sealing (unless you have an Instant Pot with a self-sealing lid, in which case the lid will seal automatically).
- Pressure cook 5 minutes if using boneless chicken thigh fillets / Pressure cook 3 minutes if using diced or sliced chicken breasts. Natural Pressure Release at the end and it will do well on Keep Warm.
- At the end, remove the chicken after quickly seasoning with salt and black pepper to taste. Then press Sauté and set it to More (or High) to reduce the sauce with the lid off.
- Stir in some of the chopped coriander and the juice of half a lemon. Pour the reduced sauce over the chicken and add more coriander
Notes
I tried it without pouring the sauce over too. It’s good both ways.
And, with sauce or without, it’s really good with plain yoghurt stirred in!
It’s delicious in a wrap with lettuce and tomatoes. It would be great in pita bread too.
Or try serving it with plain rice or with a nice salad.
So many possibilities, let me know how YOU eat it over on my Feisty Tapas Facebook page or group, Instagram or Twitter
Can't find the Baharat spice mix?
Make your own with our easy recipe.
*Terminology
Quick pressure release (QPR, also called quick release or QR) means venting the steam as soon as the pressure cooking process finishes, i.e. moving the steam release handle from Sealing to Venting.
Natural pressure release (NPR, also called natural release or NR) means letting the float valve pop back down of its own accord, so basically you don’t need to do anything at the end and can keep your feet up. If it takes over 15 minutes, you're ok to release the rest of the steam (by turning the steam release handle to Venting) that may be left in order to unlock and open the lid.
Sometimes you'll see me talk of a combination of NPR followed by a QPR. For example a recipe may have a 4 minute NPR followed by a QPR. You wait for 4 minutes at the end of the pressure cooking time and then do a QPR by moving the steam release handle from Sealing to Venting.
Tried this recipe?Mention @feistytapas or tag #feistytapas!
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