Moroccan Chicken Recipe Instant Pot
Description
If you are looking for a delicious and easy-to-make dinner, then look no further than this Moroccan chicken recipe. This one-pot meal is packed with flavor and will be ready to serve in under 30 minutes. The combination of herbs, spices, and vegetables makes it a great option for a weeknight dinner. The Instant Pot is the star of this recipe, as it creates a flavorful and juicy chicken dish in a fraction of the time that it would take in the oven or on the stovetop. Serve it up with some couscous or quinoa for a complete meal that the whole family will love!
Prep Time
This recipe takes about 10 minutes to prepare. You will need to gather all of the ingredients, give them a quick chop, and measure them out before you begin. It is also important to make sure that your Instant Pot is clean and prepared for use.
Cook Time
This recipe only takes a total of 20 minutes to cook. The Instant Pot will come to pressure and then the timer will start counting down. Once the timer is done, you will have a delicious meal ready to serve.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 can (14.5 ounces) diced tomatoes
- 1 cup chicken broth
- 1/2 cup pitted green olives
- 1/2 cup golden raisins
- 1/4 cup chopped fresh parsley
- 2 pounds boneless, skinless chicken thighs
Instructions
1. Heat the olive oil in the Instant Pot on the Saute setting. Add the onion and garlic and cook until soft and fragrant, about 5 minutes. Add the cumin, coriander, paprika, ginger, cinnamon, cardamom, salt, and pepper and stir to combine. Cook for an additional 2 minutes.
2. Add the diced tomatoes, chicken broth, olives, raisins, and parsley. Stir to combine.
3. Place the chicken thighs in the pot and press them down into the sauce. Secure the lid and turn the valve to the sealed position. Select the Manual setting and adjust the time to 10 minutes.
4. When the timer goes off, allow the pressure to naturally release for 10 minutes. Then turn the valve to the venting position to release any remaining pressure. Open the lid and remove the chicken from the pot.
5. Serve the chicken with some of the sauce from the pot. Enjoy!
Equipment
- Instant Pot
- Knife
- Cutting board
- Measuring spoons
Notes
This recipe can also be made in a slow cooker. Simply cook the onion and garlic and spices in a skillet, then transfer them to the slow cooker along with the remaining ingredients. Cook on low for 6-8 hours or on high for 4-6 hours.
Nutrition: Per Serving
- Calories: 335
- Fat: 13.6 g
- Carbohydrates: 21.2 g
- Protein: 32.9 g
Recipe Tips
This recipe can easily be adapted to suit your tastes. Feel free to add more or less of any of the herbs and spices to create a flavor that you love. You can also add some diced bell peppers or carrots to the pot for some additional color and nutrition. If you like a bit of heat, add a pinch of cayenne pepper or some diced jalapenos to the pot.
This recipe is also great for meal prep. Simply double the recipe and store the leftovers in the fridge for up to 4 days. The flavors will continue to deepen as it sits and it will be even better the next day! You can also freeze the leftovers for up to 3 months. Reheat in the microwave or on the stovetop for a quick and easy meal.
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