Instant Pot Moroccan Chicken
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
10 mins
-
Additional Time
10 mins
-
Total Time
35 mins
-
Servings
4 servings
-
Calories
559 kcal
-
Course
Main Course
-
Cuisine
Moroccan
Instant Pot Moroccan Chicken
Description
This recipe starts with seasoning chicken thighs in a blend of smoked paprika, turmeric, cumin, salt, and pepper, then searing them in olive oil for color and flavor. Sauteing garlic, onion, and ginger adds aromatic complexity.
Quinoa, chickpeas, and dried cherries absorb the savory juices during pressure cooking, resulting in tender chicken and flavorful grains accented by sweetness from the fruit. The Instant Pot expedites the cooking while layering the spices throughout.
After cooking under high pressure for 10 minutes with a quick release, the dish is ready to serve as a hearty meal. It pairs well as a main course offering balanced protein, wholesome grains, and fragrant spices.
Ingredients
- 1 1/2 lbs chicken thighs or boneless & skinless, skin-on & bone-in
- 1 teaspoon smoked paprika
- 1 teaspoon Turmeric
- 1/2 teaspoon cumin ground
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 tablespoons olive oil divided
- 3 cloves garlic minced
- 1 yellow onion finely diced
- 1 teaspoon ginger minced, fresh
- 1 cup quinoa or use couscous, uncooked
- 1 can chickpeas rinsed and drained, 14.5 ounce
- 1/2 cup dried cherries raisins or apricots
- 1 1/2 cups chicken broth
Instructions
- In a small bowl, mix the spices: smoked paprika, turmeric, cumin, salt, and pepper.
- Pat dry the meat and coat with the spice rub evenly on all sides. Set aside.
- Press SAUTE mode on the Instant Pot.
- Add 2 tablespoons of olive oil to the bottom of the Instant Pot inner pot.
- Sauté the chicken skin side down until golden and a bit browned. Flip over and continue cooking until again slightly browned. Remove from Instant Pot and set aside on a plate.
- Add remaining olive oil to the bottom of the pot.
- Next, add the garlic, diced onion, and ginger. Sauté for 2 minutes, stirring.
- Mix in the quinoa, dried fruits, chickpeas, chicken broth, and after that add the browned chicken on top.
- Close the Instant Pot lid and on older models make sure the pressure release valve is in the SEALING position.
- Press Manual and set the timer to 10 minutes on High Pressure.
- When the 10 minutes are up, carefully turn the knob to VENTING in order to Quick Release the pressure.
- Once the steam stops being released press CANCEL and carefully open the lid.
- Chicken is done when a thermometer inserted into the meat registers 165° F.
- Serve the chicken with the quinoa mix and garnish with fresh cilantro.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 559 kcal
% Daily Value*
| Calories | 559kcal | 28% |
| Carbohydrates | 42g | 14% |
| Protein | 41g | 82% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 163mg | 54% |
| Sodium | 776mg | 32% |
| Potassium | 745mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 837IU | 17% |
| Vitamin C | 2mg | 2% |
| Calcium | 64mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
