COURSE:
British, Greek, Lunch, Main Course, Recipe Page, Recipes, Salad

Product:
Instant Pot Multi-Cooker

Ingredients

• 1.3 kg chicken thighs, bone-in skinless (about 8 thighs)
• 2 tbsp harissa paste
• 2 cups stock
• 2 brown onions, cut into wedges
• 2 cloves garlic, sliced
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp cinnamon
• 1 tsp oregano
• Oil, for browning

Serving Suggestions

• 4 flatbreads
• 250 ml tzatziki, shop-bought or homemade
• Herb & Red Onion Salad
• 1 large red onion
• Juice of 1 lime
• Large handful of fresh herbs (15 g) — mint and parsley are great, but coriander or dill also work
• 1 tsp sumac (optional)
• Salt and pepper

Instructions

1. Prepare the vegetables by cutting the 2 onions into wedges and slicing the 2 cloves garlic.
2. Set the Instant Pot to sauté on high, add a splash of oil, and brown the 1.3 kg chicken thighs in two batches. Remove and set aside.
3. Add the onions to the pot and deglaze with 1 tbsp of the stock, scraping up any browned bits. Cook until softened, 5–8 minutes, then add the garlic and cook for 1 minute. Reduce the sauté setting to medium-low so the onions don’t burn.
4. Stir in the 2 tbsp harissa paste, 1 tsp cumin, 1 tsp coriander, 1 tsp cinnamon, and 1 tsp oregano. Cook for 1 minute until fragrant, then pour in the remaining stock. Bring the liquid to a simmer then season to taste with salt and pepper. Return the chicken to the pot, secure the lid, and cook on low for 2 ½- 3 hours, or until the chicken is juicy, fork tender and falling off the bone.
5. Press cancel. Either store the chicken whole in its cooking liquid, or remove the thighs, take out the bones and cartilage, and shred the meat. Taste the seasoning and adjust as needed. Shredded chicken can be stored in a container in the fridge, ready for flatbreads, sandwiches, or baked potatoes. The stock can be saved and used in our Harissa Chicken Taco Bake!
6. To serve, warm the 4 flatbreads according to packet instructions. Halve and thinly slice the red onion, pick the herbs, and combine with the lime juice, sumac (if using), and a pinch of salt and pepper.
7. Build each flatbread with a smear of tzatziki, warm shredded chicken, and the herb and red onion salad. Roll up and enjoy. This serves 4 generously, with leftover chicken for another meal. Delicious alongside a simple green salad.

Notes

Tender chicken thighs braised in harissa, spices, and onions until they fall off the bone. Perfect for flatbreads with tzatziki and a bright herb and red onion salad.

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