Instant Pot Moroccan Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 teaspoon paprika1 teaspoon turmeric1 teaspoon ground cumin1/2 teaspoon salt1/4 teaspoon black pepper3 tablespoons olive oil divided1.5 lbs Foster FarmsŪ Simply Raised chicken thighs boneless, skinless1.5 cups chicken broth2 garlic cloves minced1/2 cup finely diced onions1 teaspoon ginger minced3/4 cup uncooked quinoa1 can chickpeas drained1/2 cup dried cherriesoptional: finely chopped cilantro leaves or parsley leaves
In a small bowl, mix together paprika, turmeric, cumin, salt, and pepper.
Coat chicken with spice rub as evenly as possible on both sides. Set aside on a plate.
Add 2 tablespoons olive oil to the bottom of the Instant Pot pan.
Press SAUTE mode on the Instant Pot.
Add chicken to Instant Pot and cook until slightly brown. Then flip over each piece of chicken and continue cooking until that side is slightly browned. Remove from Instant Pot and set aside on a plate.
Add remaining 1 tablespoon olive oil to the bottom of the pot.
Add garlic, onions, and ginger. Saute for 2 minutes, stirring slowly.
Add quinoa, dried cherries, chickpeas, chicken broth, and the browned chicken.
Close the Instant Pot lid and be sure the knob is in SEALING.
Press POULTRY (or manual) and set to 10 minutes.
Instant Pot will bring contents to pressure and the display will say ON during this time. Once the contents have reached pressure, the Instant Pot will beep and start counting down 10 minutes. At the end, using tongs, very carefully turn the knob to VENTING in order to Quick Release.
Once the float valve pin is down, and steam stops being released through the valve (this can take a few minutes; your time may vary), press CANCEL and carefully open the lid.
Chicken will be done if a thermometer registers 165 degrees F.
Plate, garnish with optional cilantro or parsley leaves, and serve immediately.
Serving Size: Makes 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user MDMAEDER.
Coat chicken with spice rub as evenly as possible on both sides. Set aside on a plate.
Add 2 tablespoons olive oil to the bottom of the Instant Pot pan.
Press SAUTE mode on the Instant Pot.
Add chicken to Instant Pot and cook until slightly brown. Then flip over each piece of chicken and continue cooking until that side is slightly browned. Remove from Instant Pot and set aside on a plate.
Add remaining 1 tablespoon olive oil to the bottom of the pot.
Add garlic, onions, and ginger. Saute for 2 minutes, stirring slowly.
Add quinoa, dried cherries, chickpeas, chicken broth, and the browned chicken.
Close the Instant Pot lid and be sure the knob is in SEALING.
Press POULTRY (or manual) and set to 10 minutes.
Instant Pot will bring contents to pressure and the display will say ON during this time. Once the contents have reached pressure, the Instant Pot will beep and start counting down 10 minutes. At the end, using tongs, very carefully turn the knob to VENTING in order to Quick Release.
Once the float valve pin is down, and steam stops being released through the valve (this can take a few minutes; your time may vary), press CANCEL and carefully open the lid.
Chicken will be done if a thermometer registers 165 degrees F.
Plate, garnish with optional cilantro or parsley leaves, and serve immediately.
Serving Size: Makes 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user MDMAEDER.
Nutritional Info Amount Per Serving
- Calories: 406.4
- Total Fat: 18.6 g
- Cholesterol: 108.0 mg
- Sodium: 734.1 mg
- Total Carbs: 33.5 g
- Dietary Fiber: 5.8 g
- Protein: 28.8 g
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