Instant Pot Moroccan Chicken

This delicious & quick Instant Pot Moroccan Chicken is made with dried fruit and nuts and served with a refreshing glass of Passion Fruit Black Iced Tea

Course Main Course

Cuisine Moroccan

Keyword instant pot chicken quarters, instant pot drumsticks, instant pot recipes

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 497kcal

Author Tiffany bendayan

Ingredients

4 Chicken Quarters skin and bone on
1/2 cup dried apricots
1/2 cup Prunes
1/4 cup Golden Raisins
1 Onion chopped
3 Garlic Cloves minced
1/2 cup Red Wine optional
4 cups Beef Stock
Juice of 1 Lemon
2 tablespoons Apricot Jam more if you'd like
1/4 cup Pine Nuts toasted
1/4 cup Almonds sliced and toasted
2 tablespoons Cornstarch
3 tablespoons Olive Oil
Salt + Pepper to taste

US Customary - Metric

Instructions

Press the saute button on your instant pot and add olive oil
Season chicken liberally with salt and pepper. Brown the chicken on both sides working in batches. Remove the browned chicken from the instant pot and set aside
Add the onions and garlic. Cook for 3-4 minutes or until they soften. Add the prunes, raisins, and apricots. Cook for 1-2 minutes. Season with salt and pepper
Add the wine and cook until the liquid is reduced for half
Add the stock and the chicken. Close the lid and pressure cook on manual for 20 minutes
When the 20 minutes has passed, release the pressure
Open the lid and press the saute button
Remove 1/2 cup of sauce into a bowl. Mix that sauce with the cornstarch
Remove the chicken from the IP and place it on a rimmed serving platter. Add the sauce with the cornstarch back in the instant pot
When the sauce thickens, add the lemon juice and apricot jam. Stir with a wooden spoon and check for seasoning
Ladle the sauce on top of the chicken and sprinkle the almonds and pine nuts
Enjoy!

Nutrition