instant pot moroccan chicken
instant pot moroccan chicken
instant pot moroccan chicken


Harissa Extra Virgin Olive Oil
8 boneless, skinless chicken thighs
2 Tbl Moroccan Blend
Fresh parsley and scallion for garnish
I small yellow onion, diced
1 14.5oz can petite diced tomatoes, drained
1/2 cup red wine
2 cups chicken stock
2 Tbl Honey Ginger Balsamic Vinegar

We love using the Insant Pot to create a big pot of protein to use throughout the week in grain bowls, on salads or to stuff into sandwiches. This Moroccan Chicken is one of our new favorites. The cinnamon-allspice-clove combo of our Moroccan Blend makes for a fragrant and spicy flavor profile that is perfect with creamy polenta as the backdrop.


1.Season the chicken thighs with the Moroccan Blend. Heat the Instant Pot to high on saute mode. Drizzle in Harissa Extra Virgin Olive Oil. Working in batches, saute the chicken thighs on both sides. Move to a plate.
2.Add the onions to the pot along with a little stock if needed to keep them from sticking. Scrape to remove all the fond from the pot. The Instant Pot does not understand fond (the good cooked on bits), so it's important to scrape them up completely before proceeding.
3.Add the red wine to the pot and simmer until almost completely evaporated. Add in the tomatoes and stock. Return the chicken to the pot.
4.Press cancel. Place the lid on the pot and set to Manual Cook on High for 8 minutes. Allow to naturally release for 10 minutes. Manually release any remaining pressure.
5.Remove the chicken from the pot and pull using two forks. Don't shred the chicken. Leave some larger pieces.
6.If the sauce is too thin, set the Instant Pot to saute and allow to reduce. Once the sauce is the consistency you like, taste it and adjust with salt and pepper. Drizzle in some Honey Ginger Balsamic Vinegar. Return the chicken to the pot and serve the chicken and sauce over polenta with scallions and parsley.

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