Instant Pot Moroccan Chicken Thighs

Ingredients:

1 ½ pounds boneless skinless chicken thighs
1 teaspoon paprika
1 teaspoon turmeric
1 teaspoon ground cumin
½ teaspoon salt
1/2 teaspoon black pepper
3 tablespoons olive oil
1 teaspoon ginger minced
3 cloves garlic minced
1 medium onion diced
1 cup uncooked quinoa rinsed
½ cup golden raisins or dried cherries
1 can chickpeas drained
1 ½ cup chicken broth
2 tablespoons cilantro for garnish chopped

Directions:

Season chicken thighs with paprika, turmeric, cumin, salt, and black pepper in a large bowl.

Turn the Instant Pot on and select the Sauté button. Add olive oil.

Once the oil is hot, cook the chicken until brown on both sides.

Remove the chicken and set aside for a few minutes.

Add garlic, ginger, onions, and sauté in the same oil for 2 minutes.

Next, add quinoa, golden raisins, chickpeas, and chicken stock and mix. Then, place the browned chicken on top.

Cancel the Saute button. Put the lid on the Instant Pot. Select the pressure cook or manual button on high pressure for 10 minutes. (Make sure the valve is in a Sealing position). It will take about 10 minutes for the Instant Pot to reach pressure.

Once the pressure-cooking cycle is over, the pressure is quickly released by manually moving the valve from the sealing to the venting position.

Take the lid off carefully and select the CANCEL button.

Serve hot, garnished with chopped cilantro.