Savory Easy Moroccan Style Chicken Recipe – Perfect Family Meal!
Discover how to make Easy Moroccan Style Chicken just like Gordon Ramsay! This heartwarming dish blends spices, fruit, and tender chicken, crafted to impress at any family dinner. Dive into an aromatic, flavor-packed culinary adventure!
Easy Moroccan Style Chicken
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20
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minutes450
kcal10
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minutesDiscover how to make Easy Moroccan Style Chicken just like Gordon Ramsay! This heartwarming dish blends spices, fruit, and tender chicken, crafted to impress at any family dinner. Dive into an aromatic, flavor-packed culinary adventure!
Ingredients
4 chicken thighs skin on, bone-in (about 1.5 pounds)
1/2 tsp of coarse sea salt
1/2 tsp of freshly cracked black pepper
1 tbsp canola oil
Two garlic cloves crushed
3 medium-sized carrots sliced into half-inch pieces
1/2 tsp of smoked paprika
1/2 tsp ground coriander seed
1/2 tsp ground cumin
1/4 tsp ground turmeric
1/4 tsp powdered ginger
A pinch of red chili flakes
1/2 tbsp concentrated tomato paste
One-half of a small preserved lemon finely chopped
1/8 cup dried prunes quartered
1/8 cup dried apricots quartered
1/4 cup stuffed green olives halved
A few sprigs of fresh cilantro finely chopped
A few sprigs of fresh parsley finely chopped, additional for garnish
1/2 tsp distilled white vinegar
Optional: harissa paste for serving
- Alternative Ingredients
Substitute chicken thighs with duck legs for a richer flavor.
Olive oil can replace canola oil for a fruitier aroma.
Use lemon zest mixed with a pinch of salt instead of preserved lemon.
Raisins or cranberries can substitute for prunes or apricots if preferred.
Directions
- Preparation – Season the chicken thighs thoroughly with sea salt and pepper. Heat your Instant Pot on the sauté mode until hot, then add canola oil for frying.
- Frying – Place the chicken, skin side down, into the pot. Cook until the skin turns golden-brown and crispy, about 8-10 minutes. Transfer the chicken to a plate and keep warm.
- Vegetables – In the same pot, add onions, garlic, and carrots. Sauté them until the onions are soft and translucent, around 5 minutes, allowing the flavors to mingle.
- Spice Infusion – Stir in smoked paprika, coriander, cumin, turmeric, ginger, and chili flakes. Add tomato paste and mix well to combine all the flavors, about 2 minutes.
- Adding Fruits – Mix in the chopped preserved lemon, prunes, and apricots, and stir to combine. Then, add 2/3 cup of water to deglaze the pot, ensuring to scrape any bits off the bottom.
- Pressure Cooking – Return the chicken to the pot, skin side up. Lock the lid in place, set the valve to sealing, and set for high pressure cooking for 20 minutes. After cooking, allow natural pressure release for 10 minutes, followed by manual release.
- Final Assembly – Once pressure is released, remove the chicken. Stir in halved olives, freshly chopped cilantro, parsley, and a splash of white vinegar into the sauce for extra zest. Adjust seasoning to taste.
- Serving – Serve the chicken garnished with additional parsley over prepared couscous. Offer harissa on the side for those who prefer a spicy kick.
Equipment
- instant pot
Nutrition Facts
- Calories: 450kcal
- Carbohydrates: 35g
- Protein: 25g
- Fat: 20g
- Saturated Fat: 4g
- Cholesterol: 115mg
- Sodium: 500mg
- Potassium: 559mg
- Fiber: 5g
- Sugar: 15g
- Vitamin A: 5250IU
- Vitamin C: 16mg
- Calcium: 49mg
- Iron: 3mg
