Creamy Soup with Capeletti
Moroccan Chicken with Turkish Apricots
| By : |
Lorena Salinas is the chef and creator of the Cravings Journal blog, where she has been sharing recipes for more than 4 years.
| Servings |
3 Portions
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Ingredients
For the chicken:
- 3 pieces chicken I used skinless drumsticks
- 1 tsp paprika
- ½ tsp cumin powder
- 1 tsp turmeric powder
- Salt and pepper
- olive oil
For the rest of the preparation:
- 5 oz white onion finely chopped, 150 g
- 2 cloves garlic grated, finely minced or ground
- 10 g Ginger finely grated
- 17 oz chicken broth 500 ml
- 3.5 oz cooked chickpeas 100 g
- 4 oz couscous 120 g, pearl or not
- 4 oz dried Turkish apricots 120 g
- basil leaves chopped
Ingredients
For the chicken:
For the rest of the preparation:
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Instructions
- Place the stainless steel inner pot inside the Instant Pot®. Press Saute. While preheating, mix the chicken pieces with the spices, salt, and pepper.
- Add the olive oil to the pot and sear the chicken well on both sides, without moving it too much so that it browns. Remove and set aside.
- Add more oil if necessary and also onion, salt, and pepper. Stir constantly until it starts to brown. Add the garlic and ginger and mix for 1 minute to cook.
- Add the chicken broth, chicken, chick peas, couscous, and apricots. Mix.
- Close and lock the lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 10 Minutes. When done, press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, open the lid.
- Serve topped with chopped basil.
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