Quick Moroccan Chicken Stew with Ginger-Turmeric Rice
This cozy Moroccan chicken stew comes together quickly in a pressure cooker with fragrant spices, juicy chicken thighs, and is paired with fluffy ginger-turmeric rice for a comforting dinner bowl.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 1 tablespoon Ghee for flavor base
- 1 ½ pounds Chicken thighs boneless, skinless, cut into bite-size pieces
- ½ Yellow onion diced
- ½ Red bell pepper chopped
- ½ Green or orange bell pepper chopped
- 1 Large carrot peeled and chopped
- 3 cloves Garlic minced
- 15 ounces Tomato sauce 1 can
- 2 tablespoons Honey
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground cumin
- ½ teaspoon Ground coriander
- ½ teaspoon Sea salt
- ½ cup Golden raisins stirred in at end
- ½ cup Slivered almonds toasted
- Ginger-Turmeric Rice for serving
Instructions
Instructions
- Heat the ghee in your pressure cooker pot over medium heat until melted and shimmering.
- Add chicken thighs and brown all over for about 5 minutes for extra flavor.
- Stir in diced onion, chopped peppers, and carrots. Cook for 5 minutes until softened.
- Add garlic and cook for 1 more minute until fragrant.
- Pour in tomato sauce, honey, cinnamon, cumin, coriander, and salt. Stir well.
- Seal the lid and pressure cook on high for 10 minutes. Use slow release when done.
- Open lid and stir in golden raisins and toasted almonds. Serve over ginger-turmeric rice.
Notes
Can substitute coconut oil for ghee. Leftovers keep 3–4 days refrigerated, or freeze individual portions. Add water or broth to loosen sauce when reheating.