Pressure Cooker Moroccan Chicken Stew
This flavorful Moroccan chicken stew is loaded with warm spices, dates, ginger, garlic, and tender chicken thighs cooked quickly in a pressure cooker for a hearty comfort meal packed with aromatic depth and sweet-savory notes.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 2 Yellow or white onions one chopped, one sliced
- 2 cans Crushed tomatoes 14 oz each, fire-roasted preferred
- 1 tablespoon Fresh ginger chopped
- 4 cloves Garlic
- 6-8 Boneless, skinless chicken thighs
- Salt & black pepper for seasoning chicken
- 2 tablespoon Extra-virgin olive oil
- 2 Large carrots peeled and diced
- 1 tablespoon Ground cumin
- 1.5 teaspoon Cinnamon
- 1 teaspoon Paprika
- 1 teaspoon Coriander
- 1 teaspoon Turmeric
- 2.5 cups Chicken stock
- 2 tablespoon Light brown sugar or 1 tablespoon honey
- 1 tablespoon Red wine vinegar
- 8 Medjool dates seeds removed, finely chopped
- Fresh parsley optional garnish
Instructions
Instructions
- Season chicken thighs with salt and black pepper.
- In the pressure cooker, heat olive oil and sauté chopped onions for about 5 minutes until softened.
- Add garlic and ginger, cook for 1-2 minutes until fragrant.
- Add carrots, cumin, and cinnamon. Stir to coat vegetables with spices.
- Place seasoned chicken thighs in pot and sear both sides for 4-5 minutes until lightly browned.
- Add crushed tomatoes and sliced onions. Stir to combine.
- Pour in chicken stock, brown sugar (or honey), red wine vinegar, and chopped dates. Stir to incorporate.
- Seal lid, bring to pressure, and cook for 25 minutes. Let natural pressure release before opening.
Notes
Garnish with parsley before serving. Leftovers keep well in the fridge for 4 days or freeze up to 3 months. Reheat gently to retain moisture.