Recipes and Cooking Pressure Cooker Moroccan Apricot Chicken Be the first to rate & review! 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 24, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Cook Time: 8 mins Total Time: 28 mins Servings: 8 Yield: 8 chicken thighs or drumsticks + 7 cups vegetables Jump to Nutrition Facts Ingredients ½ teaspoon salt ½ teaspoon ground ginger ½ teaspoon ground turmeric ½ teaspoon crushed red pepper ¼ teaspoon ground allspice 8 bone-in chicken thighs and/or drumsticks (3 lb.), skin removed 1 tablespoon olive oil 3 cup 1-inch cubes peeled butternut squash 2 medium onions, cut into wedges 6 large cloves garlic, halved lengthwise ¼ cup reduced-sodium chicken broth 1 cup pitted Kalamata olives ½ cup snipped dried apricots or golden raisins Greek yogurt (optional) Snipped fresh Italian parsley (optional) Hot cooked couscous or quinoa (optional) Lemon wedges (optional) Directions 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. Rate it Print Nutrition Facts (per serving) 212 Calories 9g Fat 16g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 212 % Daily Value * Total Fat 9g 12% Saturated Fat 1g 5% Cholesterol 60mg 20% Sodium 619mg 27% Total Carbohydrate 16g 6% Total Sugars 7g Protein 17g Vitamin C 16.7mg 84% Calcium 53mg 4% Iron 1.5mg 8% Potassium 492mg 10% Folate, total 27.4mcg Vitamin B-12 0.2mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.