Instant Pot Moroccan Chicken with Couscous
Instant Pot Moroccan Chicken with Couscous is a vibrant dish that combines tender chicken thighs and aromatic spices, served over fluffy couscous. This quick and easy recipe captures the essence of Moroccan cuisine, making it perfect for busy weeknights or special gatherings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Pressure Cooking
- Cuisine: Moroccan
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground cinnamon
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup low-sodium chicken broth
- 1 cup couscous
- Fresh parsley or cilantro for garnish
Instructions
- Set your Instant Pot to 'Sauté' mode. Add olive oil, onion, and garlic; sauté for 3-4 minutes until fragrant.
- Stir in cumin, coriander, and cinnamon; sauté for another minute.
- Add chicken thighs (seasoned with salt and pepper), browning each side for about five minutes.
- Pour in chickpeas and chicken broth, scraping the bottom of the pot to deglaze.
- Seal the lid and set to 'Manual' or 'Pressure Cook' for 10 minutes. Allow a natural pressure release for 5 minutes before manually releasing any remaining steam.
- Prepare couscous according to package instructions while the chicken rests.
- Serve chicken over couscous, garnished with fresh herbs.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 120mg
Keywords: - For added sweetness, consider incorporating dried apricots. - Substitute chickpeas with lentils for a different protein source. - Store leftovers in an airtight container in the refrigerator for up to three days.