This Instant Pot Baharat Chicken is one of those recipes that come from impulse purchases from the Waitrose Cooks’ Ingredients section.
You know, back when we wanted to hang around supermarkets delighting in new ingredients to try.
The day I bought it, I actually left it at the self-service checkout and a lovely Waitrose partner was waiting for me at the exit holding it up for me.
“I was told to look out for the lady with the hair clip”.
Yup, that was me. The lady with the hair clip which isn’t even a hair clip according to the little Tapita, it’s a scarf brooch apparently.
Anyway, this Instant Pot Baharat Chicken (for want of a better name) has been made several times now (by me and other lovely people who wanted to test it) and it’s delicious.
Big win, the little Tapita loves it.
Baharat spice blend
I used the Baharat spice mix in the photo above, by the brand Bart. Schwartz also does its own Baharat seasoning.
If you can’t find either, you might have the ingredients to make your own following a recipe like this one.
But Maria, no added liquid?
You may have noticed already that I like to push the limits when it comes to liquid in the Instant Pot.
Chicken releases liquid as it cooks so you can get away with very little liquid.
I like to write the Golden Rules of the Instant Pot Way of Cooking and then break them 😉
You do need a very well maintained Instant Pot though.
For example, the rim of the cooker needs to be super clean.
You also need to make sure the sealing ring is properly in place before you close the lid.
In fact, just read this post and watch the videos there before you start cooking 😊
Unsure? Add 100 ml of water or stock (cold).
Also, click the photo below to join my Pressure Cooking group for lots of tips.
How to serve this Baharat Chicken
With a salad, in a wrap, on its own, with plain rice. but definitely try it with plain yoghurt!
It would, in fact, be delicious with my Za’atar Flat Breads to dip in the sauce.
What else could you add?
I’ve also made it with mushrooms and onions and it was lovely. It’s perfect for anything vegetables that need using up.
Instant Pot Baharat Chicken
Nifty printable recipe card further down
Ingredients
600 g chicken thigh fillets
Zest and juice of 1 lemon
1 tablespoon of Baharat spices (I found mine in Waitrose, Bart brand)
Handful of fresh coriander, stalks and leaves chopped separately
1 tablespoon of extra virgin olive oil
Juice of 1 more lemon
Salt and pepper
To serve
Plain yoghurt
Serving Suggestion A
Tortilla wraps or pita breadSalad leaves (mine Tomatoes
Serving Suggestion B
Plain rice
Method
1.
Add the chicken thigh fillets to the inner pot with the lemon zest and juice, 1 tablespoon of Baharat spices, the chopped coriander stalks and 1 tablespoon of extra virgin olive oil. Mix well.
2.
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). 5 minutes on Poultry / Manual or Pressure Cook. Natural Pressure Release at the end at it will do well on Keep Warm.
3.
At the end, remove the chicken after quickly seasoning with salt and black pepper to taste. Then press Sauté and set it to More to reduce the sauce. Stir in some of the chopped coriander and the juice of half a lemon. Pour the sauce over the chicken and add more coriander. Then add more lemon juice.
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
Baharat Chicken
Equipment
- Instant Pot
Ingredients
- 600 g chicken thigh fillets
- Zest and juice of 1 lemon
- 1 tablespoon of Baharat spices I found mine in Waitrose, Bart brand but other brands are available (good old Schwartz does it too)
- Handful of fresh coriander stalks and leaves chopped separately
- 1 tablespoon of extra virgin olive oil
- Juice of 1 more lemon
- Salt and pepper
To serve
- Plain yoghurt
Serving Suggestion A
- Tortilla wraps or pita bread
- Salad leaves (mine
- Tomatoes
Serving Suggestion B
- Plain rice
Instructions
- Add the chicken thigh fillets to the inner pot with the lemon zest and juice, 1 tablespoon of Baharat spices, the chopped coriander stalks 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). 5 minutes on Poultry / Manual or Pressure Cook. Natural Pressure Release at the end at 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 to reduce the sauce. Stir in some of the chopped coriander and the juice of half a lemon. Pour the sauce over the chicken and add more coriander. Then add more lemon juice.
Mmmmm Maria I made it this evening with diced pork. I added some slice mushrooms and some chopped onion. I put in 125 ml of water, and I didn’t need it because the mushrooms produced enugh liquid. I boiled off the excess, and thickened with cornflour.
Served it with home made flour tortillas, absolutely delicious and will definitely be one of our frequent makes now. I can imagine using the Baharat seasoning on leftover roast chicken and serving that like fajitas too
I’ve had that Baharat seasoning in my spice cupboard for a very long time, and I’s so happy that you suggested a recipe for it.,
Thank you xxxxx
This is absolutely delicious and so quick and easy to make. A feast for the eyes as well as the stomach.. We had it last night for supper. Served it with a little wild rice and salad – perfect! I’m going to enjoy experimentIng with this as it seems to be a very versatile dish.
Made it exactly to the recipe and it was bloody gorgeous. My son had it with plain boiled rice and I had it with salad. Will definitely make it again and soon
Really nice, super easy, served as part of a summery lunch with cous cous salad and roasted veg. Even without water there was some sauce produced and tasted great. I used the spice mix in the recipe link (and to be honest didn’t even roast and grind whole spices just used the powdered versions which I had in the cupboard) and was still great.
Just made this for the second time and it was even better! Added couscous to the cooking liquid in the pot after removing the chicken rather than reducing it down for sauce and then left it on keep warm for five minutes and it made the easiest side dish in the world. Served it with broccoli and Greek yoghurt spiked with lemon and garlic. Rapidly becoming a family favourite.
Wow wow wow! I made this tonight exactly as per the recipe. Nervous about no water, but it works perfectly with the lemon, and all the juice from the thighs gives a good amount of liquid for cooking and then sauce! So many compliments from my OH, I will definitely be making this again, the flavour is amazing 😋 So little effort and ingredients for such a tasty dish, absolute staple for me now. Had it with rice, mushrooms and wraps, yum! 😋
Stunning. Was very nervous making this but I had faith in Maria and wow wow wow. It’s gone in the keeping it recipe book.
Thanks Maria
This makes me so happy Michele, thanks so much for your feedback
I have some chicken thighs taken out of the freezer and taken to many out! So I have marinated them in the first part of the recipe, in fridge until tomorrow.
Also going to add 1/2 courgette. Handful of mushrooms, 1 shall red onion.
Love this recipe. Family favourite, so easy and quick to make and so tasty. Thanks Maria.
Also I now have your page with all your lovely handy recipes on my HomePage on my phone
There is always a lovely recipe to try.🤭
That’s so lovely Cathy, thank you! It’s great for using up vegetables, isn’t it? Mushrooms and onions are definitely one of my favourite additions