Ingredients
- 2 lbs boneless skinless chicken thighs or breaths, cut into 1-inch pieces
- 1 lb. potatoes or sweet potatoes, peeled & chopped (I used white sweet potatoes)
- 1/2 cup low sodium chicken broth (use 1 cup for IP)
- 1/4 lb dates (or figs or prunes)
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, sliced
- 2 garlic cloves, minced
- 2–3 bay leaves
- 1–2 tbsp oil (for IP)
Ras el Hanout (use all)
1 tsp of the following:
Ginger
Cumin
Turmeric
Paprika
Red pepper flakes
1/2 tsp of the following:
Cinnamon
Coriander
Nutmeg
Cloves
Salt
Pepper
Instructions
Slow Cooker
- Add all ingredients to slow cooker. Stir to mix well.
- Cook HIGH 3-5 low 6-7 hours.
- Remove bay leaves before serving.
Instant Pot
- Set Instant Pot to the high saute setting. Once hot, add oil, onion, garlic, carrots, and celery and cook, stirring occasionally, until tender, about 3-5 minutes.
- Stir in 1 cup of broth. Deglaze the bottom by of the pressure cooker by scraping all the bits off off with a wooden spoon.
- Stir in remaining ingredients, close and seal vent. Select high pressure, 12 minutes. Quick release pressure.
- Remove bay leaves before serving.