Moroccan-Style Instant Pot Chicken Thighs
Ingredients
The sweet potatoes
-
2
large
sweet potatoes, cubed
-
½
tablespoon
olive oil
-
1
teaspoon
garlic powder
-
½
tablespoon
chili powder
The chicken
-
1.5
lbs
chicken thighs
-
1
tablespoon
cumin
-
1
teaspoon
turmeric
-
1
teaspoon
ginger powder
-
1.5
teaspoons
garlic powder
-
½
tablespoon
chili powder
-
½
teaspoon
cayenne
-
⅛
teaspoon
salt
-
⅓
cup
raisins
-
½
cup
green olives, chopped
-
½
cup
chicken broth
-
1
white onion, chopped
-
3
tablespoons
olive oil
The couscous
-
1
cup
water
-
1
cup
couscous, uncooked
-
1
zest
of one lemon
-
2
tablespoons
lemon juice
-
¼
cup
fresh parsley, chopped
-
¼
cup
fresh cilantro, chopped
Optional toppings
Instructions
- Preheat the oven to 400ºF and prepare the sweet potatoes with olive oil, garlic powder, and chili powder, then bake for 20-25 minutes.
- Mix the spices for the chicken and coat the chicken thighs with the spice mixture.
- Use the sauté function on the Instant Pot, add olive oil, and sear the chicken thighs for 2-3 minutes on each side.
- Add the remaining chicken ingredients to the Instant Pot, place the chicken on top, seal the pot, and set to cook for 10 minutes on high pressure.
- Prepare the couscous by boiling water, adding couscous, covering, and letting it sit for 5 minutes before fluffing.
- Mix the ingredients for the couscous in a bowl and set aside.
- Once the chicken is cooked, release the pressure, shred the chicken, and mix it back with the juices in the pot.
- Serve the chicken with sweet potatoes and couscous, optionally topping with feta cheese and pistachios.
Nutrition Facts (estimated)
Servings
6
Calories
346
Total fat
15g
Total carbohydrates
30g
Total protein
26g
Sodium
0mg
Cholesterol
0mg
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