Easy Instant Pot Moroccan Chicken Recipe
Follow this Moroccan chicken recipe to treat your family to a healthy and delicious meal, all made simply with an Instant Pot.
Servings: 5
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.