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
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
Instructions
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Press the saute button on your instant pot and add olive oil
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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
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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
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Add the wine and cook until the liquid is reduced for half
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Add the stock and the chicken. Close the lid and pressure cook on manual for 20 minutes
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When the 20 minutes has passed, release the pressure
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Open the lid and press the saute button
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Remove 1/2 cup of sauce into a bowl. Mix that sauce with the cornstarch
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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
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When the sauce thickens, add the lemon juice and apricot jam. Stir with a wooden spoon and check for seasoning
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Ladle the sauce on top of the chicken and sprinkle the almonds and pine nuts
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Enjoy!