Moroccan Chicken

made this the other night - everyone liked it except for our 1 very American kid who really is only excited about burgers, grilled cheeses, and basically anything found on a kids' menu

moroccan chicken 
makes 4 servings

1 tsp paprika
1 tsp turmeric
1 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
3 tbsp vegetable oil, divided
1.5 lbs chicken thighs
2 cups chicken broth
2 garlic cloves, minced
1/2 cup onions, diced
1 tsp ginger, minced
1 cup uncooked quinoa
1 can chickpeas, drained
1/2 cup golden raisins
1/2 cup sliced almonds
cilantro, for garnish

In a small bowl, mix paprika, turmeric, cumin, salt and pepper.

Coat chicken with spice rub as evenly as possible on both sides. Set aside on a plate.

Add 2 tbsp oil to the bottom of the Instant Pot pan.

Press SAUTE mode on the Instant Pot.

Add chicken to the pot and cook until slightly brown. Then flip over each chicken and continue cooking until that side is slightly browned. Remove from Instant Pot and set aside on a plate.

Add remaining 1 tbsp oil to the bottom of the pot.

Add garlic, onions and ginger. Saute for 2 mins, stirring slowly.

Add quinoa, raisins, chickpeas, chicken broth and the browned chicken.

Close the Instant Pot lid and make sure the knob is turned to SEAL.

Press MANUAL and set for 16 mins.

When Instant Pot has come to pressure and cooked for 16 mins, wait 10 mins before opening to allow Pot pressure to slowly come back down. Turn the knob to VENT and remove the lid.

Chicken will be done if a thermometer registers it as 165 degrees F.

Serve and garnish with optional cilantro or parsley leaves.