Description
A warm and aromatic Moroccan chicken dish cooked in the Instant Pot, featuring a delightful blend of spices and tender chicken thighs.
Ingredients
Scale
- 2 lbs chicken thighs
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 can (14 oz) diced tomatoes
- 1 cup chicken broth
- 1 cup chickpeas, drained and rinsed
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Sauté the aromatics by turning the Instant Pot to sauté mode and adding a splash of oil. Once heated, toss in the chopped onion and minced garlic, sautéing until fragrant, about 3-4 minutes.
- Add the ground cumin, coriander, cinnamon, paprika, and cayenne. Stir for about 1 minute until the spices are toasted.
- Nestle the chicken thighs into the pot, ensuring they’re coated with the aromatic mixture. Pour in the diced tomatoes and chicken broth, followed by the chickpeas.
- Season with salt and pepper to taste, giving everything a good stir to combine.
- Close the lid securely and set the Instant Pot to high pressure for 15 minutes.
- Release the pressure naturally for 10 minutes, then quick-release any remaining steam.
- Garnish with fresh cilantro, and serve your Moroccan chicken warm.
Notes
You can substitute chicken breasts for thighs and modify cooking time accordingly. For additional sweetness, consider adding raisins or apricots.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 70mg