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You are here: Home / Chicken & Turkey / Instant Pot Moroccan-Style Chicken Stew

Instant Pot Moroccan-Style Chicken Stew

February 20, 2019 by Kelli 14 Comments

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Having a wide range of spices and condiments on hand makes it easy to elevate almost any meal.  For example, a few pickled jalapeños can give a standard bowl of rice and beans a boost. Putting sriracha on scrambled eggs somehow makes it feel more like dinner. (Try it!)

For this dish, harissa does a lot of the heavy lifting. Harissa is a chili paste that originates in Tunisia, but is more often associated with Moroccan cuisine. It is made with dried and smoked chilis, as well as other flavors like garlic, cumin, and coriander. Think of it like a North African version of sriracha or a spicy ketchup.

Like any other hot sauce, different brands of harissa will have different flavors and levels of heat. I opted for the variety that came in a tube and appeared to be imported from overseas. (Bonus: it was a fraction of the price of the other options!) The tube makes it easy to add to dishes without dirtying a spoon, and it doesn’t take up too much space in the refrigerator.

I served this stew with some flaky Morrocan M’Smen bread from Hot Bread Kitchen. This bread is what dreams are made of – aka layers of buttery goodness that are perfect for dipping. If you can’t find m’smen, substitute another flatbread or serve with couscous.

I used my Instant Pot for this stew, but it can easily be converted for the stovetop.  Follow steps 1-5 in a large pot with a lid, then simmer until the chicken is shreddable and the flavors have melded.

Moroccan-Style Chicken Stew

My version of Moroccan-style Chicken Stew is slightly sweet, slightly spicy, and perfect for a night in on the couch. It’s not-so-secret ingredient is harissa, giving it a spicy kick and great depth of flavor. 
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4 servings

Ingredients

  • 1 pound boneless, skinless chicken thighs
  • 2 cups chickpeas cooked (or one can, drained and rinsed)
  • 2 red peppers seeded and diced
  • 1 medium yellow onion diced
  • 2 carrots diced
  • 3 cloves garlic minced
  • 1 cup chicken stock plus up to a half cup additional
  • 1 28 oz can crushed tomatoes
  • 2 tsp harissa paste (or more – depending on your preference)
  • 2 tablespoons olive oil
  • 2 tablespoons fresh oregano finely chopped
  • ¼ cup raisins or dried apricots
  • 1 tsp ras al hanout

Instructions

  • In an Instant Pot or other electric pressure cooker, turn on the “Saute” function. When the Instant pot reads “hot” on the display, add the olive oil.
  • Season the chicken thighs with salt and pepper, then add them to the hot Instant Pot in a single layer, working in batches if needed. Sear the chicken thighs until browned on each side, then remove from the pot.
  • Add the onion, carrot, red pepper, and garlic to the pot, adding more olive oil if the pot seems a little dry. Saute for 1-2 minutes, until slightly softened. Season with salt and pepper.
  • Add the harissa paste, stirring to coat. Saute for about 30 seconds.
  • Add the chicken stock to the pot, and scrape up any browned bits. Add the chickpeas, stir to combine.
  • Pour the crushed tomatoes over top of the chickpeas and vegetables. Place the seared chicken thighs on top of the tomatoes. Press the “Cancel/Keep Warm” button.
  • Press the “Manual” or “Pressure Cook” button, and set the timer to 10 minutes. Put the lid on, and make sure the valve is set to “sealing”. When the timer is done, manually release the pressure.
  • Use two forks to shred the chicken thighs. (I do this directly in the Instant Pot).
  • If the stew seems too thin, press the “Saute” button and bring to a simmer until it reaches your desired thickness. Stir in the oregano and raisins. Add the ras al hanout to the stew, and more harissa if you’d like more spice.
  • Serve immediately with flatbread or over couscous. 
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Filed Under: Chicken & Turkey, Soups & Stews Tagged With: chicken, chili, featured, gluten free, instant pot, stew

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Reader Interactions

Comments

  1. Steve

    January 29, 2018 at 9:12 pm

    5 stars
    Good on a cold night!

    Reply
  2. Sara

    September 30, 2018 at 7:59 pm

    5 stars
    I can’t wait to try this instant pot recipe. I love to serve stew in the fall on chilly days and this version will work on even the busiest day!

    Reply
  3. Amy | The Cook Report

    September 30, 2018 at 9:59 pm

    5 stars
    I love Moroccan flavours and this stew looks like the perfect way to use them!

    Reply
  4. Annemarie @ justalittlebitofbacon

    October 1, 2018 at 12:01 am

    5 stars
    Harissa is amazing stuff and I love adding it to dishes. And this stew sounds so comforting! I’m going to need to pull out my instant pot and give it a try.

    Reply
  5. Sandi

    October 1, 2018 at 12:27 am

    5 stars
    This is one of those soups we must try on those frigid and cold nights. Perfect to warm us up and experience new flavors.

    Reply
  6. Mirlene

    October 1, 2018 at 2:55 am

    5 stars
    I am so looking forward to trying this recipe! All of the wonderful flavors, I am sure to enjoy this! Thanks for sharing!

    Reply
  7. Brian Jones

    October 1, 2018 at 6:15 am

    5 stars
    I love harissa, it is such a great addition to a soup or stew, really versatile and adds a depth of flavour and complexity to so many recipes.

    Reply
  8. Jordan

    October 15, 2019 at 1:31 am

    5 stars
    Best instant pot meal I’ve ever made. Roommates moved it.

    Reply
    • Kelli

      October 15, 2019 at 2:37 pm

      Thanks, Jordan! Glad to hear it 🙂

      Reply
  9. Heba

    April 1, 2020 at 12:47 pm

    2 stars
    The recipe has potential, but needs some modification. I felt like it had way too much tomato and not enough seasoning/spices. But at least I had a chance to use my Instant Pot! 🙂

    Reply
    • Kelli

      April 3, 2020 at 7:44 pm

      Thanks for the feedback!

      Reply
  10. Sue

    October 14, 2020 at 10:14 pm

    5 stars
    This is terrific! My husband and I loved it. Just the right amount of spice and heat.

    Reply
    • Kelli

      November 9, 2020 at 4:37 pm

      Thank you!

      Reply

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