Ingredients

• 6 chicken thighs
• 1-2 tablespoons coconut oil
• 1 onion, thinly sliced
• 3 bell peppers (red, green, orange or any combination) - cut in 1-inch pieces
• 2 cloves garlic, minced
• 1 teaspoon garlic salt
• 1/2 teaspoon black pepper
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon cumin
• 1/4 to 1/2 teaspoon cayenne pepper
• 1 (6 oz.) can tomato paste
• 1 (15 oz.) can tomato sauce
• 1 cup chicken broth
• 2 cups water
• 1/2 to 3/4 cup raisins

Instructions

1. Season chicken with garlic salt and black pepper.
2. Brown chicken in Instant Pot on sauté setting.
3. Move chicken to side or put on plate and lightly brown onions.
4. Place chicken over onions and scatter bell peppers and garlic on top.
5. Sprinkle with cinnamon, ginger, cumin and cayenne.
6. Pour tomato paste, tomato sauce, chicken broth and water over chicken and vegetables.
7. Sprinkle raisins on top.
8. Cook for 4 hours on slow cooker setting of Instant Pot.
9. Serve over steamed rice.