Ingredients
- 1 tablespoon olive oil
- 1/2 cup onion diced
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 1/2 cups chicken broth (not sodium reduced)
- 2 medjool dates sliced
- 1/2 cup tahini
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 2 teaspoons za'atar
- 1 pound boneless skinless chicken breasts
- Cilantro chopped, for garnish
- Fresh mint chopped, for garnish
- Drizzle of honey optional
Instructions
- Heat your Instant Pot to sauté mode. Add the onion and cook until it begins to soften, about 2-3 minutes. Then, add the cumin, cinnamon, and nutmeg and cook until fragrant, about 1 minute.
- While the onions cook, place the broth and dates in a large microwave-safe bowl and microwave until the broth is very hot, about 1-1.5 minutes.
- Place the broth and dates into a food processor and process until the dates are mostly broken down (a few small pieces are okay). Then, add the tahini, lemon, and salt, and process until combined.
- Once the onion is softened, season the chicken with the za'atar. Place it into the bottom of the Instant Pot.
- Pour the sauce over the chicken. Cover and set the lid to sealing. Cook for 10 minutes on manual high pressure.
- Once cooked, do an instant steam release. Transfer the chicken to a cutting board.
- Turn the Instant Pot to sauté mode and cook, stirring frequently, until the sauce thickens. About 5-10 minutes.
- Shred the chicken and add it back to the pot. Stir thoroughly.
- Garnish and DEVOUR!
