I have a confession. I don't like it when recipe bloggers post a million words prior to posting the recipe. Just get to the recipe already! I'm sure there's a reason for posting such a long story - like for SEO purposes. But I honestly don't really worry about that. I'm just here to share stuff because it's a hobby of mine. If you see it, you see it. And if you do happen to see it, you should make it. So without further delay, here's a recipe for pressure cooker Moroccan chicken stew.
Ingredients:
1 lb chicken breast
1 sweet onion, roughly diced
3 carrots, diced
3 medjool dates, chopped into pieces
2 cloves garlic, minced
1 inch fresh ginger, grated
¼ pistachios
14 oz can fire roasted tomatoes
2 tbsp avocado oil or melted coconut oil
1 cup chicken stock
1 tbsp cumin powder
1 tbsp coriander powder
1 tsp turmeric powder
1 tsp ground cinnamon
½ tsp paprika
Salt and pepper to taste
Directions
Dice the chicken into bite sized pieces and toss with salt and pepper.
Set your pressure cooker to sauté mode and add the oil. Then add the chicken and sauté for about 3 minutes, or until chicken no longer looks pink.
Add in onions, carrots, dates, garlic, ginger, and pistachios and sauté for about 2 more minutes.
Once the onion slices have softened, turn off the pressure cooker and add in the broth, canned tomatoes, and spices. Mix well and then put the lid on the pressure cooker. Make sure the pressure cooker is sealed. Set on manual mode for 8 minutes.
Once done, quick release the pressure and stir the stew. Serve over cauliflower rice or any type of rice you prefer. Couscous would work well too with this dish.
Garnish the stew with chopped pistachios or anything else you'd like when you serve it.