Description
This Easy Instant Pot Moroccan Chicken recipe combines fragrant spices like smoked paprika, turmeric, and cumin with tender chicken thighs, quinoa, chickpeas, and dried fruits to create a flavorful and hearty one-pot meal. Perfect for a busy weeknight, the Instant Pot cooks everything quickly while infusing the dish with rich Moroccan-inspired tastes.
Ingredients
Chicken and Spices
- 1 1/2 lbs chicken thighs (skin-on & bone-in or boneless & skinless)
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Other Ingredients
- 4 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 yellow onion, finely diced
- 1 teaspoon fresh ginger, minced
- 1 cup uncooked quinoa (or couscous as a substitute)
- 1 can (14.5 ounces) chickpeas, rinsed and drained
- 1/2 cup dried cherries, raisins, or apricots
- 1 1/2 cups chicken broth
Instructions
- Prepare the spice rub: In a small bowl, mix together smoked paprika, turmeric, ground cumin, kosher salt, and black pepper.
- Season the chicken: Pat the chicken thighs dry with paper towels and rub the spice mixture evenly over all sides. Set aside to let the flavors meld.
- Saute chicken: Press the SAUTE mode on your Instant Pot. Add 2 tablespoons of olive oil to the inner pot. Place the chicken skin side down and cook until golden and lightly browned, then flip and brown the other side. Remove the chicken from the pot and set it aside on a plate.
- Saute aromatics: Add the remaining 2 tablespoons of olive oil to the pot. Add minced garlic, diced onion, and minced ginger. Sauté for about 2 minutes, stirring frequently, until fragrant and softened.
- Combine ingredients in pot: Stir in the uncooked quinoa, dried fruits (such as cherries, raisins, or apricots), chickpeas, and chicken broth. Arrange the browned chicken thighs on top of the quinoa mixture.
- Pressure cook: Close the Instant Pot lid securely and ensure the pressure release valve is set to SEALING (on older models). Press Manual or Pressure Cook, and set the timer for 10 minutes on High Pressure.
- Release pressure: When the cooking time finishes, carefully turn the pressure valve to VENTING to perform a quick release of the steam.
- Finish and serve: Once the steam stops and it is safe to open the lid, press CANCEL to turn off the Instant Pot. Insert a meat thermometer into the thickest part of the chicken to ensure it reads 165°F for doneness. Serve the chicken alongside the flavorful quinoa mixture and garnish with fresh cilantro if desired.
Notes
- You can substitute couscous for quinoa if preferred, adjusting the cooking times accordingly.
- Use boneless, skinless chicken thighs for a leaner option or bone-in with skin for richer flavor.
- Be sure to quick release the pressure carefully to avoid burns from the steam.
- Garnish with fresh cilantro or parsley for added freshness and color.
- This recipe can be adapted by adding vegetables like bell peppers or zucchini for more nutrition.
