Instant Pot Traditional Moroccan Chicken


This is an easy and incredibly flavorful way to prepare boneless skinless chicken breasts.

Instant Pot Traditional Moroccan Chicken
5 from 1 vote
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Course: Main Course
Cuisine: Moroccan
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 3
  • 1 tsp olive oil
  • 1 pound grass-fed bone-in chicken leg quarters
  • 1/4 pound cherry tomatoes crushed slightly
  • 1 tsp garlic cloves crushed
  • 1 tsp dried oregano crushed
  • 1/4 tsp red pepper flakes crushed
  • to taste salt
  • 1/4 cup homemade chicken broth
  • 1/4 cup green olives pitted
  • 1/2 tbsp fresh basil leaves torn
  • Place the oil in the Instant Pot and select “Sauté”. Then add the chicken leg quarters and cook for about 4-5 minutes.
  • With a slotted spoon, transfer the chicken leg quarters into a plate.
  • In the Instant Pot, add crushed cherry tomatoes with all juice, garlic, oregano, red pepper flakes and salt and cook for about 1 minute, scraping up the brown bits from bottom.
  • Select “Cancel” and stir in the cooked chicken and broth.
  • Secure the lid and cook under “Manual” and “High Pressure” for about 13-14 minutes.
  • Select “Cancel” and carefully do a Quick release.
  • Remove the lid and select “Sauté”.
  • Stir in olives and basil and cook for about 5 minutes.
  • Select “Cancel” and serve hot over bed of couscous.
Calories: 39kcal Carbohydrates: 3g Protein: 1g Fat: 3g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Sodium: 182mg Potassium: 104mg Fiber: 1g Sugar: 1g Vitamin A: 307IU Vitamin C: 9mg Calcium: 24mg Iron: 1mg
This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

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