The Mandal / Hsu Family family loves this recipe because it is flavorful, warms from inside, and is quick and simple to prepare with ingredients they usually have on hand. It’s always a crowd-pleaser. Read more recipes from the Wildwood Family Cookbook here. Bon Appetit!
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The Mandal & Hsu Family’s Instant Pot Moroccan Chicken
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
The Mandal / Hsu Family family loves this recipe because it is flavorful, warms from inside, and is…
Ingredients
- 1 tsp paprika
- 1 1/2 tsp ground cumin
- 1 tsp ground ginger
- 1 tsp coriander
- salt and ground black pepper
- 3 tbsp (45 ml) olive oil
- 1 1/2 -2 lb (680-900 g) bonesless skinless chicken thighs
- 1 large onion halved and sliced thinly
- 2 tbsp water
- 4 medium garlic cloves, minced
- 2 dried bay leaves
- 1 can garbanzo beans, rinsed and drained
- 2 cups (480 ml) low sodium chicken broth
Instructions
- Suggested accompaniment: long grain rice
- Combine paprika, cumin, ginger, coriander, 1 tsp salt, 1/4 tsp black pepper and 2 tbsp olive oil in a large bowl. Pat the chicken thighs dry with paper towels, then place in the bowl with the spices. Coat chicken with the spices.
- Plug in the Instant Pot (IP) with insert in place and set to SAUTE.
- Heat the remaining tbsp of olive oil in the IP. Add half of the seasoned chicken thighs, skin side down, and cook without moving until lightly browned. Flip chicken and continue to cook until the second side is golden. Transfer browned chicken to a plate and set aside. Repeat with remaining chicken thighs. Place all browned chicken back into the IP.
- Add onion and water to the IP. Cook, scraping the brown bits on the bottom until the onion has softened and begins to brown.
- Add the minced garlic, garbanzo beans, bay leaves, and chicken broth to the IP.
- Secure the lid of the IP and make sure the valve is set to SEALING.
- Press MANUAL and set the cook time to 20 minutes on HIGH pressure.
- When the IP beeps after pressure cooking for 20 minutes, allow your IP to naturally release pressure for 5 minutes.
- When the display reflects 5 (which is 5 minutes since the IP has beeped) all pressure should have naturally released. If not, turn the setting on top of your IP to VENTING to quickly release any remaining pressure.
- Open up your IP when the pin has dropped (allow a few minutes for this to happen).
- Stir, and season with salt and pepper to taste.
- To serve: scoop chicken and sauce over rice, and sprinkle with cilantro.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Courses
- Cuisine: African
Nutrition
- Serving Size: 1 serving
- Calories: 350
Photo Credit: MasterCook 
Frequently Asked Questions
Can I use bone-in chicken thighs instead of boneless?
Yes, you can use bone-in chicken thighs, but you may need to adjust the cooking time slightly to ensure the chicken is fully cooked.
What can I serve with this Moroccan chicken?
The recipe suggests serving the chicken and sauce over long grain rice, which complements the flavors well.
How do I ensure the chicken is well-seasoned?
Make sure to coat the chicken thighs thoroughly with the spice mixture before browning them in the Instant Pot.
