Instant Pot Moroccan Citrus Chicken

Instant Pot Moroccan Citrus Chicken

A bold Mediterranean dish for your Instant Pot with turmeric, ginger, cinnamon and citrus infused olives. To make this recipe keto friendly, simply remove the raisins.

  • prep
  • cook
  • 4 servings


For Instant Pot

  • 3 Tablespoons olive oil

  • 1 1/2 lbs of boneless skinless chicken thighs – seasoned with salt & pepper

  • 1 medium onion – chopped

  • 3 garlic cloves – sliced

  • Juice from 1 medium lemon

  • 1 teaspoon paprika

  • 1 teaspoon ground cumin

  • ½ teaspoon turmeric

  • ½ teaspoon ground ginger

  • 2 pinches cinnamon

  • ½ teaspoon saffron threads softened in ¼ cup warm water

  • ¼ cup raisins

  • ½ cup Lindsay Seville Citrus olive liquid/marinade from the jar of olives

  • 1 cup Lindsay Seville Citrus olives

  • Peel from 1 medium lemon, coarsely chopped

  • 2 Tablespoons cornstarch + ¼ water


  • 3 Tablespoons of toasted almonds – coarsely chopped (optional)

  • 2 Tablespoons Italian parsley – chopped (optional)

Cooking Directions

  1. Heat the Instant Pot on sauté/manual setting. Add olive oil and brown the chicken thighs 3-4 minutes on each side. When the chicken is lightly browned, remove from the Instant Pot.

  2. Add the chopped onion & garlic to the pot and sauté about 5 minutes. Add lemon juice, all of the spices, raisins and ½ cup of Seville Citrus olive marinade to the Instant Pot stirring to loosen the browned bits at the bottom.

  3. Add the chicken back to the pot along with the Seville Citrus olives and chopped lemon peel. Cover and cook for 15 minutes on High pressure. Let the mixture rest 10 minutes then quick release remaining steam.

  4. Remove the chicken from the pot, set temperature to medium on sauté/manual. Mix cornstarch with water then add to the Instant Pot stirring to combine with the pan juices. Cook 5 minutes to thicken sauce. Combine chicken with sauce and serve over rice or couscous. Garnish with chopped toasted almonds & parsely.