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scd compliant honey chicken in instant pot

Recipe by
Seattle, WA

This is adapted from barerootgirl ‘s Moroccan Sticky Chicken recipe. This is SCD compliant, easy to do & very tasty. (If you want cumin, feel free to follow her recipe for that: someone in my household has a sensitivity.) The first time we made it I didn’t have lemon & it was still delicious. My version has about half the amount of honey (among other changes), and it’s plenty sweet. Edited to add: I’ve since decided I *prefer* it without the lemon...which is counterintuitive since the lemon sounds delicious. In this recipe, it just tastes better without it, in my opinion!

yield 8 serving(s)
prep time 5 Min
cook time 35 Min
method Pressure Cooker/Instant Pot

Ingredients For scd compliant honey chicken in instant pot

  • 2-2.5 lb
    boneless, skinless chicken thighs
  • 2 tsp
    chili powder or paprika (smoked works)
  • 2 tsp
    garlic powder
  • 1 tsp
    onion powder
  • 2 tsp
    ground coriander
  • 1 tsp
  • 1 tsp
  • 3/4 tsp
    black pepper
  • 1 3/4 tsp
  • 1/2 c
  • 1/4 c
    (plus about a tbsp. extra) honey (tip: coat measuring cup in cooking oil & honey will pour out easily)
  • 1
    lemon, juice & zest (optional)

How To Make scd compliant honey chicken in instant pot

  • 1
    Place all ingredients except honey & lemon into Instant Pot. It is okay if chicken is frozen.
  • 2
    Pressure cook high for 24 minutes if chicken is frozen. If not frozen, may reduce time at least 4 minutes, maybe more. Manual pressure release as soon as time is up. Stir.
  • 3
    Remove chicken to a serving bowl & cover to keep warm. Simmer sauce on sauté function, until reduced some, then add honey (& lemon juice and zest if using) & simmer more until it is the thickness you want for your sauce. Pour over chicken.
  • Table with chicken dish, plate of roasted pineapple, and dish with green beans & zucchini “rice.”
    My kid was on week 2 of the Specific Carbohydrate Diet, with only limited ingredients added back in, when we served this. These are the sides I served it with: -Roasted fresh pineapple (450° F convection oven for 40 minutes.) -Green beans (very soft: pressure cooked for 9 minutes) -Zucchini “rice”: Peel & de-seed 6 small zucchinis (if needed for sensitivity/early stage of SCD), then grate. In a pan with light flavored olive oil/cooking oil, heat with several cloves crushed garlic, till just cooked, then add 2-3 Tbsp. lime juice.