MAKE CURRY then DRY MARINATE chicken for 1 hour
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon ground coriander
1/2 teaspoon za'atar
¼ teaspoon cayenne pepper
1/4 t pepper
4 skinless, boneless chicken thighs (about 1 pound), trimmed
SEAR chicken in batches then ADD to INSTAPOT
2 tablespoons olive oil
SAUTE the onion, ginger and garlic about 3 minutes
1/2 cup vertically sliced yellow onions (from 1 onion)
2 cloves garlic, crushed
1 teaspoon minced fresh ginger
ADD and COOK 1 minute then ADD to INSTAPOT
1 cup low salt chicken stock
STIR IN and SLOW COOK for 5 hours on LOW
3/4 cups cubed, peeled sweet potato (from 1 sweet potato)
1 (14 ounce) can no-salt-added whole peeled tomatoes, chopped
1 (15 ounce) can no-salt-added chickpeas (garbanzo beans), drained and rinsed
1/4 cup golden raisins
3/4 teaspoons kosher salt
REMOVE chicken and SHRED then RETURN to pot
STIR IN
1/2 teaspoon lemon zest plus 2 teaspoons fresh juice (from 1 lemon)
2 T fresh cilantro sprigs (Optional)