Moroccan chicken


  1. 1.5 lbs boneless skinless chicken thighs
  2. 1 tbsp olive oil
  3. 1 med yellow onion, sliced thin
  4. 1 med carrot, chunked
  5. 1/2 c chicken stock
  6. 1 can chickpeas, drained & rinsed
  7. 1 can diced tomatoes with juice
  8. 3 tbsp chopped dates
  9. 4 cloves garlic minced
  10. 1 tsp ground (or 1 stick) cinnamon
  11. Dry rub
  12. 1/2 tsp salt
  13. 1 1/2 tsp ground ginger
  14. 1 1/2 tsp ground cumin
  15. 1 tsp turmeric
  16. 1 1/2 tsp ground black pepper


  1. Prepare dry rub by blending spices. Sprinkle half over chicken pieces. Set instant pot to Saute/High, add olive oil to pot. When oil is hot, place chicken pieces, seasoning side down, in oil. Sprinkle remaining spices over chicken pieces. Brown for three minutes, turn over, and brown for another three minutes. Remove chicken to a separate bowl.

  2. Set instant pot to Saute/Low. Add onion and carrot. Cook, stirring frequently, until onions are translucent. Deglaze pot with chicken stock.

  3. Return chicken pieces to pot and add remaining ingredients. Fasten lid and set instant pot to Pressure/High, set timer for 15 minutes. Release pressure and serve.

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