Moroccan Chicken Tangine

You can either brown the chicken and veggies (steps 2 and 3 below) in the Instant Pot or in a large skillet, which is somewhat easier. We often serve this dish with brown rice. Time in the Instant Pot will be around 45 minutes (15 min warm up, 15 min cook, 15 min stand).

1. Prep the chicken: In a small bowl, combine the turmeric, cumin, coriander, salt and pepper. Mix well. Sprinkle chicken thighs evenly with spice mixture. 
2. Add the oil to the Instant Pot. Select Saute and adjust to Normal. Working two at a time, brown the thighs on both sides. Transfer the thighs to a plate; set aside. 
3. Add the onion to the oil remaining in the pot; cook and stir for 2 minutes. Add the garlic; cook and stir for 1 minute more. Add lentils, dates, olives, cinnamon sticks, wine, chicken broth, and chicken. Make sure the lentils are covered with liquid. Press Cancel and place cilantro bundle on top of chicken. 
4. Cook the chicken: Select Meat/Stew and adjust the cook time to Less, no heat. Cook for 15 min, let stand for 15 min, then depressurize.
5. When cooking is complete, use a natural release to depressurize.
6. Serve the chicken: Remove the cilantro bundle and discard. Transfer cooked chicken to a plate. Spoon lentil mixture into a shallow bowl or onto plates; arrange thighs on top of lentils. Sprinkle with snipped cilantro and serve with lemon wedges.