Healthy 30-Minute Instant Pot Moroccan Chicken
Ingredients
- 1 tsppaprika
- 1 tspturmeric
- 1 tspground cumin
- ½ tspkosher salt
- ¼ tspblack pepper
- 1 ½ lbchicken thighs
6 thighs
- 3 tbspolive oil
divided
- 2garlic cloves
minced
- 1 smallyellow onion
finely diced
- 1 tspginger
minced
- 1 cuncooked quinoa
- 1 canchickpeas
rinsed and drained
- ½ cdried cherries
- 1 ½ cchicken broth
- optional: finely chopped cilantro leaves or parsley leaves
Directions
- 1
In a small bowl, mix together paprika, turmeric, cumin, salt, and pepper.
- 2
Coat chicken with spice rub as evenly as possible on all sides. Set aside on a plate.
- 3
Add 2 tablespoons olive oil to the bottom of the Instant Pot pan.
- 4
Press SAUTE mode on the Instant Pot.
- 5
Add chicken to Instant Pot and sauté 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.
- 6
Add remaining 1 tablespoon olive oil to the bottom of the pot.
- 7
Stir in garlic, onions, and ginger. Sauté for 2 minutes, stirring slowly.
- 8
Mix in the quinoa (or couscous), dried cherries (or dried apricots), chickpeas, chicken broth, and the browned chicken.
- 9
Close the Instant Pot lid and be sure the pressure release valve is in SEALING.
- 10
Press POULTRY (or Manual) and set time to 10 minutes.
- 11
Instant Pot will bring contents to pressure and the display will say ON during this time. Once the contents have reached pressure (this can take up to 10 minutes), the Instant Pot will beep and start counting down 10 minutes. At the end (when those 10 minutes are up), use tongs to very carefully turn the knob to VENTING in order to Quick Release.
- 12
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.
- 13
Chicken is done when a thermometer inserted into the meat registers 165° F.
- 14
Plate, garnish with optional cilantro or parsley leaves, and serve immediately.
Healthy 30-Minute Instant Pot Moroccan Chicken
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About this Recipe
Looking for a truly satisfying and healthy dinner that’s on the table fast? This Healthy 30-Minute Instant Pot Moroccan Chicken is your answer, making busy weeknights feel like a culinary adventure without the fuss.
Why This Recipe Works
This recipe shines by harnessing the efficiency of the Instant Pot to create a deeply flavorful meal. It allows the chicken thighs to become incredibly tender while absorbing the aromatic spices—paprika, turmeric, and cumin—alongside hearty chickpeas and fluffy quinoa, all in one pot. This smart pressure cooking approach means complex flavors develop quickly, turning simple ingredients into a sophisticated dish.
What to Expect
You'll be greeted by a warm, fragrant aroma as this Moroccan chicken comes together. The dish boasts tender, succulent chicken thighs, whether you opt for boneless and skinless or the richer bone-in, skin-on variety. It's perfectly complemented by the nutty texture of quinoa and the earthiness of chickpeas, all brightened by sweet-tart dried cherries. Each bite offers a harmonious blend of spices that are both comforting and exotic, resulting in a wholesome, complete meal that is incredibly satisfying and clocks in at 425 calories per serving.
Customization & Variations
The recipe is versatile with chicken thighs; choose boneless and skinless for speed or skin-on and bone-in for added depth of flavor. For a touch of freshness and vibrant color, consider stirring in or garnishing with the optional finely chopped cilantro leaves or parsley leaves right before serving. While the recipe calls for dried cherries, you could explore other dried fruits if you have them on hand for a similar sweet note.
Serving & Context
This robust Healthy 30-Minute Instant Pot Moroccan Chicken makes an excellent standalone meal perfect for a relaxed weeknight dinner or even a casual gathering. Serve it warm, perhaps with an extra sprinkle of fresh herbs for a pop of color and herbaceous note.