Best 2 Instant Pot Moroccan Chicken Recipes
Tantalize your taste buds with the exotic flavors of Morocco in this culinary journey. Our collection of Instant Pot Moroccan chicken recipes promises an explosion of aromatic spices, tender chicken, and heartwarming stews. From the classic chicken tagine to the vibrant one-pot meals, each dish captures the essence of Moroccan cuisine. Discover the magic of chermoula, a fragrant marinade that infuses chicken with a symphony of flavors, or embark on a taste adventure with our chicken and dried fruit tagine, where sweet and savory notes dance in perfect harmony. Indulge in the richness of chicken bastilla, a savory pie boasting layers of flaky filo pastry and a delectable chicken filling, or savor the simplicity of our Moroccan chicken and potato stew, where succulent chicken and tender potatoes come together in a flavorful broth. Embark on this culinary expedition and let the vibrant flavors of Morocco transport you to a world of culinary delight.
Here are our top 2 tried and tested recipes!
INSTANT POT® MOROCCAN CHICKEN TAGINE
Your Instant Pot® replaces the traditional clay or ceramic cone-shaped cooking pot used in Moroccan cuisine (the tagine). The word 'tagine' also refers to the slow-cooked, stew-like dish that is prepared in it. This chicken tagine features the authentic flavors of preserved lemons and olives, with a delicious combination of spices typically used in Moroccan cooking.
Provided by Kim's Cooking Now
Categories World Cuisine Recipes African North African Moroccan
Time 4h10m
Yield 6
Number Of Ingredients 15
Steps:
- Combine garlic, paprika, ginger, turmeric, and saffron in a large bowl. Add chicken pieces and mix until coated with spices. Cover and refrigerate, 3 to 4 hours or overnight.
- Cut preserved lemon into quarters. Remove pulp from the peel and remove seeds from pulp. Mince pulp and set aside. Cut lemon peel into strips and set aside.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and butter in the cooker; add chicken. Cook chicken until browned, about 3 minutes per side. Transfer chicken to a plate, reserving drippings in the pot.
- Place onions and lemon pulp into the hot pot and cook, stirring occasionally, until onions have softened, about 5 minutes. Add cinnamon stick, place chicken on top, and scatter olives and lemon peel over the chicken. Pour in chicken broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid carefully, turning it away from you. Transfer contents to a large serving bowl. Sprinkle with parsley and cilantro and serve immediately.
Nutrition Facts : Calories 257.2 calories, Carbohydrate 8.7 g, Cholesterol 75.8 mg, Fat 13.8 g, Fiber 2.4 g, Protein 24.6 g, SaturatedFat 4.2 g, Sodium 2538.4 mg, Sugar 2.3 g
INSTANT POT MOROCCAN CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 8 servings
Number Of Ingredients 23
Steps:
- Season the chicken thighs generously with salt and pepper. Set an Instant Pot to sauté on high. When the pot registers hot, add the vegetable oil. Working in two batches, add the chicken skin-side down and cook until well browned, about 10 minutes. Remove to a plate.
- Add the onion, garlic, carrots, paprika, coriander, cumin, turmeric, ginger and cayenne to the pot. Cook, stirring, until the onion softens, about 5 minutes. Stir in the tomato paste to coat the vegetables, scraping up the bottom of the pot. Stir in the cinnamon stick, preserved lemon, prunes and apricots, then turn off the pot.
- Add 2/3 cup water and the olive brine to the pot and stir well, scraping up the bottom of the pot. Return the chicken skin-side up to the pot in a single layer. Put on and lock the lid; make sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 8 minutes. When the time is up, let the pressure release naturally for 10 minutes, then carefully turn the steam valve to the venting position to manually release the remaining pressure. Turn off the pot and remove the lid.
- Transfer the chicken to a platter, leaving the liquid in the pot; discard the cinnamon stick. Stir the olives, cilantro, parsley and vinegar into the pot. Season with salt and pepper. Serve the chicken and sauce over couscous; top with more parsley and serve with harissa.
Tips:
- If you don't have an Instant Pot, you can still make this recipe in a slow cooker on low for 6-8 hours.
- If you want a thicker sauce, you can add 1 tablespoon of cornstarch or flour to the pot before cooking.
- This recipe is easily doubled or tripled if you are cooking for a crowd.
- Serve with your favorite sides, such as rice, couscous, or vegetables.
Conclusion:
This Instant Pot Moroccan Chicken is a flavorful and easy-to-make dish that is perfect for a busy weeknight meal. The chicken is cooked to perfection in a flavorful sauce made with tomatoes, spices, and dried fruit. Serve with your favorite sides, such as rice, couscous, or vegetables, for a complete meal. You can also use this recipe to make a delicious Moroccan chicken soup by adding some vegetable broth to the pot.
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