Pressure Cooker Chicken Tagine with Butternut Squash

1. Sauté Onion

Warm 2 tablespoons of canola oil in your 6- to 8-quart pressure cooker. As the oil shimmers, add a finely chopped large red onion, seasoning it with a pinch of kosher salt. Sauté the onion for about 5 minutes, or until it softens and turns translucent, laying the foundation for our tagine's rich flavor profile.

2. Add Ginger and Garlic

Introduce a generous amount of minced fresh ginger—about a 1/4 cup—and 6 large chopped garlic cloves to the pot. These two ingredients will sauté quickly, in roughly 2 minutes, their fragrances mingling and intensifying, signaling it's time to proceed.

3. Toast Spices and Tomato Paste

Enliven the mix by incorporating a whole cinnamon stick, 2 teaspoons of sweet paprika, a teaspoon of ground turmeric, 3/4 teaspoon of cumin, half a teaspoon each of hot smoked paprika and ground ginger, a quarter teaspoon of ground cayenne, a pinch of ground cloves, and a twist of black pepper to taste. Add in 1 tablespoon of tomato paste, and stir this medley together for about 2 minutes. Watch as the colors deepen to a brick-red hue, an indication that your spices and tomato paste are perfectly toasted, enriching the dish's depth and complexity.

4. Add Stock and Lemon Juice

Pour in 1 cup of chicken stock along with 1/4 cup of fresh lemon juice, squeezing the juice from about 1 large lemon. The liquid will help you scrape up any browned bits from the bottom of the cooker, ensuring every bit of flavor is captured.

5. Add Chicken and Dates

Introduce 2 pounds of boneless, skinless chicken thighs to the pot, nestling them into the aromatic base. Dot around 8 pitted and halved dates, which will impart a subtle, natural sweetness as they meld with the chicken and spices.

6. Layer Butternut Squash and Cook

Layer the chicken and dates with wedges of butternut squash, peeled and cut into 1-by-3-inch pieces. Season the squash with a touch more salt and pepper, then secure the lid of your pressure cooker and set it to cook on high pressure for 16 minutes. This step is pivotal as it allows the squash to become tender and the chicken to infuse with the spices, creating a harmonious blend of flavors and textures.

7. Release Pressure and Add Herbs

After the cooking time has elapsed, allow a natural pressure release for 10 minutes before performing a manual release to dissipate any remaining steam. This gradual process ensures the chicken and squash retain their succulence. Gently fold in a small bunch of chopped flat-leaf parsley and 4 thinly sliced scallions. This adds a burst of freshness and color to the dish, rounding out the flavors beautifully.