Moroccan Chicken Stew Pressure Cooker Recipe
This Moroccan Chicken Stew is a cozy one-pot pressure cooker meal made with chicken thighs, carrots, Medjool dates, fire-roasted tomatoes, and warm spices like cumin, cinnamon, and turmeric for a fast weeknight dinner packed with comforting depth.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 2 yellow or white onions 1 roughly chopped and 1 sliced
- 2 cans crushed tomatoes 14 oz each, fire-roasted preferred
- 1 tablespoon fresh ginger chopped fine
- 4 garlic cloves minced or crushed
- 6-8 boneless, skinless chicken thighs
- salt & black pepper for seasoning the 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 pitted and chopped
- fresh parsley optional, for garnish
Instructions
Instructions
- Season chicken thighs with salt and pepper generously.
- Heat olive oil in pressure cooker over medium heat. Add chopped onion and sauté for about 5 minutes until softened.
- Add garlic and ginger. Cook for 1-2 minutes until fragrant.
- Add sliced onion and diced carrots. Cook for 5 minutes until slightly caramelized.
- Stir in cumin and cinnamon, mixing well with vegetables.
- Sear chicken thighs on both sides for 2-3 minutes until lightly browned.
- Add crushed tomatoes and chicken stock. Stir everything to combine.
- Seal lid and cook on high pressure for 15 minutes. Let natural pressure release for 10 minutes, then quick release.
- Open lid, stir in brown sugar or honey and red wine vinegar.
- Stir in chopped dates and taste. Adjust salt and pepper as needed before serving.
Notes
Garnish with fresh parsley for color and brightness. Serve with couscous or flatbread.