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Moroccan Lemon Chicken Recipe

Moroccan Lemon Chicken

Moroccan Lemon Chicken

Graham Sharman
Course Main Course
Cuisine Mediterranean


  • Instant Pot Multi Pressure Cooker


  • 1 ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ¼ tsp freshly ground black pepper
  • ½ tsp salt
  • 8 boneless chicken thighs
  • 2 tbsp olive oil
  • 1 medium onion sliced
  • 3 garlic cloves crushed
  • 1 whole preserved lemon finely chopped
  • 100 g whole blanched almonds
  • 140 g green olives pitted
  • 180 ml chicken stock
  • Large handful chopped coriander
  • Salt and freshly ground black pepper to taste
  • 1 tbsp cornflour
  • 1 tbsp cold water


  • In a bowl, combine cumin, coriander, onion powder, garlic powder, paprika, freshly ground black pepper, and salt.
  • Coat the chicken thighs with the spices and set aside.
  • Press the sauté button on the Instant Pot, and once display says HOT, add 2 tbsp of olive oil.
  • Add the onion and garlic and sauté for 2 minutes stirring regularly.
  • Add the coated chicken, sauté for another 2 minutes, stirring regularly. Press cancel.
  • Add the whole lemon, almonds, olives and chicken stock, then deglaze the base of the inner pot.
  • Secure the lid, on the Instant Pot, and select Pressure Cook on high programming for 10 minutes.
  • When the cooking program finishes, allow for 10 minutes natural pressure release then quick release the remaining pressure.
  • When pin drops, open the lid. Press cancel.
  • Press sauté again, and mix the cornflour with the water and stir in to thicken. Press cancel.
  • Add the chopped coriander, season with salt and pepper then serve with vegetables, and rice or potatoes.
Keyword Chicken, Instant Pot, Official Recipe Contributor
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