Special Diet - Created Date : 26.9.2019
This Instant Pot Citrus-Herb Basque Chicken is full of bold flavors from spicy chorizo, fragrant thyme, sweet orange juice and briny olives and sun-dried tomatoes. Enjoy with roasted vegetables or a bowl of rice.
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The Basques are indigenous to and primarily inhabit the Basque Country, tucked just between north of Spain and southwest of France. Being surrounded geographically by Western European countries and Spanish influences, the Basque cuisine is rich in bold flavors and delicious pairings.
Basque flavors make an awesome Basque Chicken
This appetizing dish is full of spicy chorizo, sun-dried tomatoes, sweet orange juice and briny olives. I was pleasantly surprised to see just how well these flavors go good together. It’s different than what I usually prepare and I’m so glad I stepped outside my comfort zone to try this Basque dish. It was such a successful hit! And by successful, I mean the husband is happy, the children are fed and the cleaning fairy comes to clean my house. Okay, maybe not that last part but the first two were spot on.
This Citrus-Herb Basque Chicken is all that and a bag of chips. The rich flavors from spicy chorizo and fragrant thyme are met with the homey classic chicken. Enjoy this on a bed of rice (kids) or spaghetti squash (me).
It’s full of nourishing recipes such as hearty meat dishes, tantalizing soups and stews, gourmet pasta dishes and comforting casseroles. There’s also a section on appetizing breakfasts and heavenly sweet treats! Something for everyone and every time of the day.
Some of my favorite recipes from The Art of Great Cooking with your Instant Pot are Braised Lemongrass Meatballs, Caramelized Mushroom & Onion Crustless Quiche, Bacon Kale & Mushroom Spaghetti, and Spiced Pumpkin Bundt Cake. And this is just a teeny-tiny sampling of what’s in this awesomely amazing cookbook.
Instant Pot Citrus-Herb Basque Chicken
This recipe, exactly as written, is out-of-this-world delicious but I did make a few modifications. For starters, my fresh thyme was all dried up when I went out to my garden for it. And have you seen fresh herbs at the supermarket lately? Major sticker-shock. My solution: I used 3 teaspoons of dried thyme instead.
Another thing I did differently in this recipe (not by choice but by necessity), I used water in place of bone broth. But that was only because I forgot to set the IP on the day before for some broth. Sigh. But just as tasty.
Finally, and this isn’t so much of a modification as simply a note: depending on your chorizo, sun-dried tomatoes and olives, you may need to adjust the salt. Don’t throw tomatoes at me, but I never purchased chorizo before. In fact, I had to google it to know exactly what I’m looking for (spoiler alert: it’s pork sausage). And of course when I got to the supermarket, there were like a gazillion varieties to choose from.
So what do I go with? The Spicy Pork Chorizo? No. The Sweet Pork Chorizo? No again.
I reach for Turkey Chorizo. TURKEY Chorizo. It’s like TURKEY bacon. They contradict each other. It’s a fraud. Turkey and chorizo simply should not be in the same sentence just like turkey and bacon should not be in the same sentence.
Instant Pot Citrus-Herb Basque Chicken
This delightful Basque dish is full of spicy chorizo, sun-dried tomatoes, sweet and tangy orange juice, floral thyme and salty olives. It is rich in flavor yet simple enough for a quick weeknight meal.
Add 2 tablespoons of healthy fat of choice to the Instant Pot and press “Sauté.” Once the fat has melted, add the chicken thighs, sprinkle with ½ teaspoon of sea salt and brown for about 2½ minutes per side.
Add the sun-dried tomatoes, olives, orange juice and bone broth. Give it a good stir.
Add the browned chicken, making sure it’s submerged and some of the liquid is ladled over it. Place the lid on the Instant Pot, making sure the steam release valve is sealed.
Press the “Poultry” setting, then increase the time using the “+” button until you reach 20 minutes.
When the Instant Pot is done and beeps, press “Keep Warm/Cancel.” Using an oven mitt, “quick release”/open the steam release valve. When the steam venting stops and the silver dial drops, carefully open the lid.
Serve immediately, topped with fresh cilantro.
Note: To achieve the browned crust on the skin, I slipped the thighs under broiler for a few minutes. But watch the chicken closely! This meal is delicious served alongside simple roasted vegetables. However for extra substance, I plated this over rice for my kids. Delicious!
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Anya is the founder and author behind Prepare & Nourish, a place where she shares her passion for traditional, healthy and delicious foods. She enjoys re-creating her deeply rooted Slavic recipes with nourishing ingredients all the while keeping her home and homeschooling their children. She and her husband love to share good food with good friends around their hand-crafted farmhouse table in Northern California. You can connect with Anya on Facebook, Instagram,Twitter, and Pinterest.
It looks amazing, Anya!! I LOVE those flavors together. And I love what you wrote about your cooking process, and that you now love those ingredients together, too! I’m so glad I have an Instant Pot. It seriously does make dinner so much easier.
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