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Instant Pot Moroccan Chicken with Dates & Olives

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Hey guys! This easy recipe is one that I posted way back for Whole30 Recipes, and it quickly became a family favourite. It's super easy to make, especially in the Instant Pot! It can also be made in a dutch oven (I usually follow the same guideline below, cover and then put it in the oven on 325 Degrees for 2 hours). Serve this dish on its own, with cauliflower rice, or zucchini noodles! Also very good for breakfast with a fried egg on top! Delicious, Full of Flavour, Paleo Friendly & Whole30 Compliant. Enjoy!

Buck Naked Kitchen -  Instant Pot Moroccan Chicken with Dates & Olives

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Instant Pot Moroccan Chicken with Dates & Olives

Ingredients

  • 1/2 Tbsp Ground Cumin
  • 1/2 Tbsp Smoked Paprika
  • 1/2 Tbsp Ground Coriander
  • 1/4 tsp Sea Salt
  • 1/4 tsp Pepper
  • 6-8 boneless, skin-less chicken thighs
  • 1 Tbsp Olive Oil
  • 3 cloves Garlic, minced
  • 1 small Yellow Onion, diced
  • 2 large Carrots, chopped
  • 1-28oz can of Whole Tomatoes, excess liquid drained
  • 1/2 Cup Chicken Stock
  • 8 large Medjool Dates, chopped
  • 1/2 Cup pitted green olives
  • 1 Lemon, Quartered
  • 1/4 Cup toasted pinenuts (optional)
  • Fresh mint to garnish (optional)

Directions

  1. Mix spices & salt and pepper. Drizzle chicken thighs with olive oil, then pour over mixed spice blend and mix to evenly coat.
  2. Set Instant Pot to "sauté" function. 
  3. Once hot, add chicken thighs to the Instant Pot and brown on both sides. 
  4. add onion, garlic, and chopped carrots and stir to combine. 
  5. Add tomatoes, chicken stock, dates, and green olives. Stir together all the ingredients and add the lemon wedges ontop. 
  6. On Manual setting, Set Pressure Cooker to 20 minutes and let it do its thing!
  7. After releasing the pressure from the Instant pot, remove lid, take out the lemon wedges, and set to "sautee" mode & let the sauce reduce. (About 5-10 mins)
  8. Serve with toasted pine nuts and chopped mint.

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