Bring a taste of Morocco to your kitchen with this easy recipe! It only takes 28 minutes to make, so you can squeeze this easy chicken dinner in on even your busiest weeknights.

Source: Better Homes and Gardens


Recipe Summary

8 mins
28 mins
20 mins
8 chicken thighs or drumsticks + 7 cups vegetables


Ingredient Checklist


Instructions Checklist
  • In a small bowl combine the first five ingredients (through pepper). Sprinkle spice mixture over chicken; rub in with your fingers. Prepare as directed using desired cooker, below.

  • For an electric cooker, use the saute setting to heat 2 tsp. oil. Cook chicken, in batches, 6 to 8 minutes or until browned on all sides. For a stove-top cooker, cook chicken in the pot over medium heat. Add 1 tsp. olive oil to electric or stove-top cooker. Add onions and garlic; cook 2 minutes. Add squash; toss lightly. Add chicken and broth. Lock lid in place. Set electric cooker on high pressure to cook 8 minutes. For stove-top cooker, bring up to pressure over medium-high heat reduce heat enough to maintain steady (but not excessive) pressure. Cook 8 minutes. Remove from heat. For both models, let stand to release pressure naturally for 15 minutes. Open vent to release any remaining pressure. Open lid carefully.

  • Stir in apricots and olives. If desired, serve over hot cooked couscous or quinoa with lemon wedges, yogurt and/or parsley.

Nutrition Facts

212 calories; fat 9g; cholesterol 60mg; saturated fat 1g; carbohydrates 16g; mono fat 2g; poly fat 1g; insoluble fiber 2g; sugars 7g; protein 17g; vitamin a 5968.3IU; vitamin c 16.7mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 4.7mg; vitamin b6 0.4mg; folate 27.4mcg; vitamin b12 0.2mcg; sodium 619mg; potassium 492mg; calcium 53mg; iron 1.5mg.