Dinners around here have to be quick and healthy. Between work, school, afternoon sports, and evening activities, I need meals that can be done when I’m in a hurry. The recipes I make most often are those that can be prepped quickly and help me get dinner to the table in under 40 minutes. Usually that insides a simple main dish with a large vegetable side or multiple sides.
Easy Instant Pot Meal
This recipe for Moroccan Spiced Pomegranate Molasses Chicken is perfect for anyone who likes international flavor in a quick, family friendly main entree. It used a combination of spices and pomegranate molasses. That last ingredient is popular in Middle Eastern dishes. It’s slightly tart syrup or sauce made with pomegranate juice, sugar, and citric acid. I can get it at a local Greek/Middle Eastern market, but I’ve also found it in the International section at Walmart and Target too.
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If you can’t find it, order on Amazon, or substitute with equal amounts honey. It’s not the same, but the flavor combination is still really good. Pair the chicken with a great kale vegetable salad and you’re all done for dinner.
Moroccan Spiced Pomegranate Molasses Chicken
Ingredients
- 2 pounds Chicken Legs or Thighs
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon Sumac
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground coriander
- 2 tablespoons avocado oil
- 1/3 cup Pomegranate Molasses
- 2 Tablespoons honey
- 2 tablespoons lemon juice
- Garnish: Furikaki (Japanese Rice Topping) or sesame seeds
Instructions
- In a medium bowl, combine spices, garlic powder through coriander.
- Roll chicken legs or thighs into the spice blend and coat evenly.
- Turn your Instant Pot to “Sauté" without the lid on.
- When it is hot, add avocado oil, followed by the chicken.
- Brown chicken on all sides, about 10-12 minutes.
- Once browned, turn Instant Pot to “Manual” and set timer to 10 minutes. Place 2 Tablespoons of water into Instant Pot and add the lid, locking it into place and setting the steam value to “sealing”.
- When timer is finished, do a steam quick release, being careful to avoid the escaping steam.
- Carefully remove the lid and with tongs move the chicken to a large bowl. Cover with a lid to keep warm.
- Turn the Instant Pot back on to "Sauté" again and keep the lid off.
- In a small bowl, whisk together the Pomegranate molasses, lemon juice, and honey.
- Pour it in with cooking liquid in the Instant Pot.
- Once it comes to a rolling boil, stir occasionally until the liquid has reduced by half into a thick sauce, about 8-10 minutes.
- Coat the chicken legs of thighs with the sauce. Sprinkle with Furikaki or sesame seeds if desired. small bowl, whisk together the Pomegranate molasses, lemon juice, and honey.
Nutrition Information:
Amount Per Serving: Calories: 41Carbohydrates: 10g
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Okay, that looks delicious! I’ll have to give that a try for sure.
We don’t like thighs or legs in my house can I use chicken breast with or without bone in
Yes, you can use chicken breast.