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Moroccan Chicken Thighs Recipe

Instant Pot Moroccan Chicken Thigh is a flavorful and family-friendly dinner ready in 30 minutes. This easy recipe is packed with warm spices, juicy chicken, and protein-rich quinoa & chickpeas for a complete one-pot meal.

Prep Time
10 mins
Cook Time
10 mins
Time to reach pressure
10 mins
Total Time
30 mins
Servings: 4
Calories: 533 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 ½ pounds boneless skinless chicken thighs
  • 1 teaspoon paprika
  • 1 teaspoon Turmeric
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons olive oil
  • 1 teaspoon ginger minced
  • 3 cloves garlic minced
  • 1 medium onion diced
  • 1 cup uncooked quinoa rinsed
  • ½ cup golden raisins or dried cherries
  • 1 can chickpeas drained
  • 1 ½ cup chicken broth
  • 2 tablespoons Cilantro for garnish chopped

Instructions

    Cup of Yum
  1. Season chicken thighs with paprika, turmeric, cumin, salt, and black pepper in a large bowl.
  2. Turn the Instant Pot on and select the Sauté button. Add olive oil.
  3. Once the oil is hot, cook the chicken until brown on both sides.
  4. Remove the chicken and set aside for a few minutes.
  5. Add garlic, ginger, onions, and sauté in the same oil for 2 minutes.
  6. Next, add quinoa, golden raisins, chickpeas, and chicken stock and mix. Then, place the browned chicken on top.
  7. Cancel the Saute button. Put the lid on the Instant Pot. Select the pressure cook or manual button on high pressure for 10 minutes. (Make sure the valve is in a Sealing position). It will take about 10 minutes for the Instant Pot to reach pressure.
  8. Once the pressure-cooking cycle is over, the pressure is quickly released by manually moving the valve from the sealing to the venting position.
  9. Take the lid off carefully and select the CANCEL button.
  10. Serve hot, garnished with chopped cilantro.

Notes

  • Searing your chicken thighs isn't just for looks; it locks in those juices and sets the stage for flavor. So don't skip it.
  • Rinse the quinoa before adding it to the pressure cooker. This removes any bitterness and ensures that the quinoa is fluffy.
  • You can use chicken breasts instead of thighs. But I find chicken breasts harder to use in a pressure cooker because if you overcook them, they get rubbery. So I stick with thighs, which are juicy and cheaper too!

Nutrition Information

Calories 533kcal (27%) Carbohydrates 47g (16%) Protein 41g (82%) Fat 21g (32%) Saturated Fat 4g (20%) Polyunsaturated Fat 4g Monounsaturated Fat 11g Trans Fat 0.03g Cholesterol 163mg (54%) Sodium 777mg (32%) Potassium 897mg (26%) Fiber 5g (20%) Sugar 12g (24%) Vitamin A 317IU (6%) Vitamin C 4mg (4%) Calcium 67mg (7%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 533

% Daily Value*

Calories 533kcal 27%
Carbohydrates 47g 16%
Protein 41g 82%
Fat 21g 32%
Saturated Fat 4g 20%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 11g 55%
Trans Fat 0.03g 2%
Cholesterol 163mg 54%
Sodium 777mg 32%
Potassium 897mg 19%
Fiber 5g 20%
Sugar 12g 24%
Vitamin A 317IU 6%
Vitamin C 4mg 4%
Calcium 67mg 7%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.