Moroccan chicken is a great way to treat your family to a healthy and delicious meal. Flavourful chicken thighs with chickpeas and quinoa all brought together, making it a nourishing, flavorful, and comforting meal.
It’s an easy and perfect one-pot recipe for busy weekday dinners as with Instant Pot you can make it within 30 minutes.
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Why You Will Love Easy Instant Pot Moroccan Chicken
If you’re looking for a delicious and easy-to-make meal, then look no further than this easy Instant Pot Moroccan chicken. This flavorful dish is packed with protein, vegetables, and fragrant spices that will tantalize your taste buds.
It’s also incredibly simple to make – just throw all the ingredients into your Instant Pot and let it do the work! Plus, the leftovers make great lunch or dinner options for busy weekdays.
Can Moroccan Chicken be Milder or Spicer
Absolutely! This recipe is very versatile, allowing you to customize the amount of spices used based on your taste preferences. If you prefer a spicier dish, you can increase the amount of spices like paprika and turmeric powder. On the other hand, if you prefer a milder flavor, you can reduce the amount of spices used.
Ingredients Needed
- 1 ½ lbs skinless boneless chicken thighs
- ½ teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1/2 teaspoon black pepper powder
- 3 tablespoons olive oil
- 1 teaspoon ginger minced.
- 3 garlic cloves minced.
- 1 medium size onion diced.
- 1 cup uncooked quinoa
- ½ cup golden raisins or dried cherries
- 1 can chickpeas
- 1 ½ cup chicken stock
- 2 tablespoons chopped cilantro for garnish.
How to Make Instant Pot Moroccan Chicken
In a large bowl season chicken thighs with salt, paprika, turmeric powder, cumin powder, and black pepper.
Turn the Instant pot on and select the Sauté button. Add olive oil.
Once the oil is hot, add chicken and cook it until brown and crusty on both sides.
Once done remove the chicken and set aside.
In the same oil add garlic, ginger, and onions and sauté for 2 minutes.
Next add quinoa, golden raisins, chickpeas, and chicken stock and mix.
Place the browned chicken on top.
CANCEL the SAUTE button. Select the PRESSURE COOK button on HIGH PRESSURE for 10 minutes. (Make sure the valve is in SEALING position).
Once the pressure-cooking cycle is over, quick release pressure by manually moving the valve from SEALING to VENTING position.
Take the lid off carefully and select the CANCEL button.
Serve hot garnished with chopped cilantro.
You can store Moroccan chicken in an airtight container for 4 days in the refrigerator.
Tips
- For the best flavor, use skin-on, bone-in chicken thighs or breasts.
- To reduce the cook time, cut vegetables into small pieces so they cook faster.
- To make the dish more nutritious, add zucchini, bell peppers, and carrots.
- Adjust the cooking time depending on the size and thickness of your chicken pieces.
- Allow the pressure to release naturally for best results – this will ensure that your chicken is cooked through and juicy.
More Instant Pot Recipes
If you’re looking for more Instant Pot meal ideas and desserts, check out these other easy recipes:
- Ham and Vegetables
- Instant Pot Bean Soup
- Rice Pudding
- Double Berry and Pepper Jam
- Apple Bread Pudding
Easy Instant Pot Moroccan Chicken Recipe
Ingredients
- 1 ½ lbs skinless boneless chicken thighs
- ½ teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1/2 teaspoon black pepper powder
- 3 tablespoons olive oil
- 1 teaspoon ginger minced.
- 3 garlic cloves minced.
- 1 medium size onion diced.
- 1 cup uncooked quinoa
- ½ cup golden raisins or dried cherries
- 1 can chickpeas
- 1 ½ cup chicken stock
- 2 tablespoons chopped cilantro for garnish.
Instructions
- In a large bowl season chicken thighs with salt, paprika, turmeric powder, cumin powder, and black pepper.
- Turn the Instant pot on and select the Sauté button. Add olive oil.
- Once the oil is hot, add chicken and cook it until brown and crusty on both sides.
- Once done remove the chicken and set aside.
- In the same oil add garlic, ginger, and onions and sauté for 2 minutes.
- Next add quinoa, golden raisins, chickpeas, and chicken stock and mix. Place the browned chicken on top.
- CANCEL the SAUTE button. Select the PRESSURE COOK button on HIGH PRESSURE for 10 minutes. (Make sure the valve is in SEALING position).
- Once the pressure-cooking cycle is over, quick release pressure by manually moving the valve from SEALING to VENTING position.
- Take the lid off carefully and select the CANCEL button.
- Serve hot garnished with chopped cilantro.
Other Chicken Hindquarter Recipes
If you have chicken hindquarter cuts of meat to cook, then you’ll appreciate this full round up of 13 delicious hindquarter chicken recipes.
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