Moroccan Apricot Chicken

Ingredients

1 TBSP solid cooking fat

2 onions, cut into large chunks

4 cloves garlic, minced

1" piece ginger, peeled and minced

2 TBSP water or Bone Broth

1 tsp sea salt

½ tsp turmeric

2 cups chopped parsnips or turnips

5 cups chopped butternut squash (about 1 small)

½ cup dried apricots, quartered

½ cup kalamata olives, pitted

½ lemon, juice and zest reserved

2 pounds boneless, skinless chicken thighs

Cilantro and cauliflower rice, for serving

1 TBSP (15 ml) solid cooking fat

2 onions, cut into large chunks

4 cloves garlic, minced

2.54 cm piece ginger, peeled and minced

2 TBSP (30 ml) water or Bone Broth

1 tsp (5 ml) sea salt

½ tsp (2.5 ml) turmeric

260 grams chopped parsnips or turnips

580 grams chopped butternut squash (about 1 small)

80 grams dried apricots, quartered

67 grams kalamata olives, pitted

½ lemon, juice and zest reserved

907 grams boneless, skinless chicken thighs

Cilantro and cauliflower rice, for serving

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Dietary Therapies

AIP

mSCD

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Egg Free

Nut Free

Soy Free

Recipe PDF

Instructions

Add the solid cooking fat to the bottom of your Instant Pot and press the sauté button.
When the fat has melted and the pan is hot, add the onions, and cook, stirring, for about 7 minutes, or until lightly browned. Add the garlic and ginger and cook, stirring, for 30 seconds, or until fragrant. Turn off the heat.
Add the water, salt, and turmeric to the pot and stir to combine. Add the root vegetables, squash, apricots, olives, lemon juice, and zest, and stir to combine. Add the chicken thighs, nestling in the vegetables. Close and lock the lid and cook on "manual - high pressure" for 9 minutes.
When the timer goes off, use the "quick release" method to depressurize with a damp towel.
Serve on a bed of cauliflower rice (or spiralized vegetables) topped with fresh cilantro.