Moroccan Chicken, Cranberries and Quinoa

Chicken with quinoa and dried cranberries cooked in an Instant Pot.  Quick prep and cook time. I am assuming you know how to use your Instant Pot and have skipped directions.

Ingredients

1 teaspoon paprika
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons olive oil divided
1.5 lbs chicken thighs boneless, skinless
1.5 cups chicken broth
1 coarsely chopped onions
1 teaspoon ginger minced
3 garlic cloves minced
3/4 cup uncooked quinoa
1/2 cup dried cranberries

Preparation: 

Coat both sides of the chicken pieces with the paprika, turmeric, cumin, salt and pepper.

Sauté the chicken in the Instant Pot, about 4 minutes on each side.

While the chicken is browning, chop onions. Mince garlic and ginger.

Remove chicken and set aside.

Add a bit of olive oil and sauté the garlic, ginger, and onions for 2 or 3 minutes, stirring occasionally.
Add chicken broth and deglaze pot.

Add quinoa, dried cranberries and the browned chicken.

Secure lid, Pressure cook on the Chicken/Poultry setting for 10 minutes with valve closed and Keep Warm set to OFF.

When chicken is done, carefully release pressure, open pot.

This recipe was inspired by a similar recipe I saw on urbanblisslife

Serve and enjoy!

Moroccan Chicken using Instant Pot

Chicken cooked in an Instant Pot, with olives, tomatoes and green zucchini.  Being that this dish has a quick prep and cook, we make it a lot. I am assuming you know how to use your Instant Pot and have skipped directions.

Ingredients:

1 lb Chicken thighs
1 Container cherry tomatoes
8 Pitted green olives
1 Cup chicken broth
1 Tablespoon dry basil leaves
1/2 Tablespoon Crushed red pepper
Couscous - optional

Preparation: 

Brown chicken (sauté) 4 minutes each side

While chicken browns, slice olives and tomatoes in half. Cut zucchini into 1/2 inch slices.

Remove chicken and set aside.

Add olives, tomatoes and zucchini and sauté for 2 or 3 minutes.

Add broth, scrape anything stuck to bottom.  Add basil and red pepper. Add chicken and any juice back to pot.

Secure lid, Pressure cook for 14 minutes with valve closed and Keep Warm set to off.

If you like, cook up some couscous while the chicken cooks.

When chicken is done, carefully release pressure, open pot.

Gently stir and sauté for 4 minutes.

Serve over couscous.

Steve's Rockin' Jambalaya

j a m b a l a y a

Serves: 8
Preparation time: 15 minutes
Cooking time: 60 minutes
Difficulty: Medium
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Ingredients
2 Lbs boneless Chicken
2 Lbs Andoule Sausage
2 Green Bell Peppers diced
2 Red Bell Peppers diced
4 medium onions diced
1 bulb garlic minced
5 stalks celery diced
4 cups rice
7 cups water
2 cans tomato sauce (8 oz cans)
2 bushels scallions
Creole Spice mixture
Crystal Hot Sauce (on table)
Tabasco Hot Sauce (cook with)
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Method

• Cut sausage into ½ in slices, cook in a pot large enough to prepare all food. Add some Tabasco. 
• Remove sausage, leave oil/grease in pan. 
• Cook chicken in remaining oil/grease, add Creole spices, Tabasco. 
• Remove chicken, leave oil/grease in pan. 
• Sautee vegetables in oil, add a bit more if necessary along with more Creole spices 
• Remove vegetables. 
• Add rice, tomato sauce and water, bring to a boil, reduce to simmer 
• Add sausage 
• Add chicken 
• Add vegetables 
• Do not stir! 

Cook about 40 minutes,

Stir, taste the rice, if crunchy, cook some more.