Description
Indulge in a warm, flavorful bowl of Instant Pot Moroccan Chicken with Apricots & Almonds—a perfect blend of savory and sweet that brings the essence of Marrakech to your dinner table.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 3–4 cloves fresh garlic, minced
- 1 medium onion, diced
- 1 cup dried apricots, chopped
- 1/2 cup sliced almonds, toasted
- 1 cup low-sodium chicken broth
- 1 tsp cinnamon
- 1 tsp cumin
- 2 tbsp honey
Instructions
- 1. Gather all ingredients. Soak dried apricots in warm water for about 15 minutes to plump them up.
- 2. Mince garlic and dice onion.
- 3. Turn the Instant Pot to sauté mode. Add a drizzle of olive oil and sauté diced onions and minced garlic until soft and fragrant (about 3 minutes).
- 4. Add boneless chicken thighs to the pot and brown slightly on each side (about 5 minutes per side).
- 5. Sprinkle cinnamon, cumin, salt, pepper, and honey over the chicken. Pour in chicken broth and add soaked apricots.
- 6. Seal the lid tightly and set the Instant Pot to high pressure for 10 minutes. After cooking, let it naturally release pressure for 5 minutes before doing a quick release.
- 7. Once safe to open, stir in toasted sliced almonds.
- Serve hot over fluffy couscous or rice, drizzling with sauce for added flavor.
Nutrition
- Serving Size: About 1 cup (250g)
- Calories: 420
- Sugar: 18g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 120mg
Keywords: - For enhanced flavor, allow the dish to sit for a few minutes after cooking before serving. - Consider substituting apricots with dried figs or raisins for variety.