This recipe is simple to prepare and requires few ingredients. Make your own if you can’t find any Moroccan seasoning, however be aware that the flavor can alter. The Savory Spice Shop® Tan Tan Moroccan seasoning is my favorite. I know that some Instant Pots® might provide a “burn notice,” but mine never did. Whenever you perceive a burn, add 2 tablespoons extra broth.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon Moroccan spice rub
- 1 pound chicken tenders
- 2 tablespoons olive oil
- 1 tablespoon butter
- ½ small red onion, chopped
- 1 carrot, chopped
- 2 cloves garlic, minced
- 1 cup pearl (Israeli) couscous
- ¾ cup chicken broth
- ½ cup chickpeas, rinsed and drained
- 2 tablespoons toasted almonds
Instructions
- Coat chicken with 1 tablespoon olive oil and Moroccan seasoning in a shallow dish.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon olive oil and butter once the pot is hot. Cook chicken until browned, 3 to 5 minutes per side. Remove chicken and keep warm. Add onion, carrot, and garlic and cook until softened, about 5 minutes. Add pearl couscous, broth, and chickpeas; stir to combine. Cancel Saute function. Add chicken back to the pot.
- Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Serve chicken with almonds sprinkled on top.
- Sliced boneless, skinless chicken breasts may be substituted for the chicken tenders, if desired.
Nutrition Facts
| Calories | 423 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 73 mg |
| Dietary Fiber | 4 g |
| Protein | 31 g |
| Saturated Fat | 4 g |
| Sodium | 400 mg |
| Sugars | 2 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |