Dinner, Kid-Friendly

Moroccan-Inspired Chicken and Chickpeas with Quinoa

  • Prep 10 mins
  • Total 30 mins
  • Easy
  • Serves 6

This fragrant, flavorful dish is inspired by Moroccan tagine, a stew-like dish typically made with chicken or lamb and dried fruit and served over couscous. TheFoodi™ allows the aromatic spices to infuse the chicken quickly, resulting in a slow-cooked consistency and taste. You can use almost any dried fruit—I like the cherries in this recipe, but apricots and golden raisins are equally delicious. I use quinoa in my version to make this a nutritious one-dish meal.

VARIATION TIP: You can substitute Israeli couscous for the quinoa.

STORAGE: Store in airtight containers in the refrigerator for up to4 days or in the freezer for up to 3 months.

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 1 teaspoon paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 pounds boneless, skinless chicken thighs
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 garlic cloves, minced
  • 1 small yellow onion, diced
  • 1 teaspoon minced fresh ginger
  • 1 cup quinoa
  • 1/2 cup dried cherries or chopped dried apricots
  • 1 (14.5-ounce) can chickpeas, drained and rinsed
  • 1 (14.5-ounce) can can chicken broth
  • Finely chopped fresh cilantro or parsley, for serving (optional)


  • Step 1

    . Select SEAR/SAUTÉ on your Ninja® Foodi™ and set the temperature to HI. Select START/STOP to begin. Let preheat for 5 minutes.

  • Step 2

    Meanwhile, in a small bowl, stir together the paprika, turmeric, cumin, salt, and pepper.

  • Step 3

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

  • Step 4

    Pour 2 tablespoons of olive oil into the pot. Once the oil is hot, add the chicken and cook for 2 to 3 minutes on each side, just until slightly browned. Transfer the chicken to a plate and set aside.

  • Step 5

    Add the remaining 1 tablespoon of olive oil to the pot. Once the oil is hot, add the garlic, onion, and ginger and sauté for 2 minutes, just until the vegetables are soft and fragrant. Add the quinoa, dried cherries, chickpeas, chicken broth, and the browned chicken.

  • Step 6

    Assemble the pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set it to HI. Set the time to 5 minutes. Select START/STOP to begin.

  • Step 7

    When the pressure cooking is complete, quick release the pressure by turning the pressure release valve to the VENT position. Carefully remove the lid when the unit has finished releasing pressure. Cooking is complete when the internal temperature of the meat reads at least 165°F on a food thermometer.

  • Step 8

    Let the chicken cool to room temperature, then portion it into individual airtight containers for the week. Label and refrigerate or freeze. When ready to eat, serve with cilantro (if using).