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Moroccan Chicken and Rice THM XO or S

Course Main Course
Cuisine Indian
Servings 6
Author Glenda Groff

Ingredients

  • 3 tablespoons olive oil or ghee
  • 1 cup diced onions
  • 1 cup diced plum tomatoes
  • 6 garlic cloves minced
  • 1 teaspoon cinnamon
  • 1 teaspoon Ginger
  • 1/2 teaspoon black pepper
  • 1 1/2 teaspoons salt
  • 3 tablespoons turmeric I use the juice but you can also use the powdered
  • 12 chicken drumsticks
  • water
  • 3 cups Basmati or brown rice or THM Rice

Instructions

  1. In an Insta-Pot saute oil, onion, tomatoes, garlic, spices, and turmeric for 10 minutes, stirring frequently. Add chicken drumsticks to the Insta-pot. Add enough water to almost cover the drumsticks. Put the lid on the Insta-pot and set the pressure for 9 minutes. Preheat your oven to 375 degrees. Rinse the rice under cold water. When the Insta-pot in finished release the pressure manually. Remove the chicken to baking tray. Place in preheated oven to crisp the skin. Basmatic Rice: Add rice to the liquid in the Instapot. Turn on lid and set timer for 10 minutes for Basmatic and 14 for brown rice. When the Instapot is finished release the pressure manually. Place the rice and chicken in a serving dish. Serves 6-8. THM Rice or Konjac Rice: Remove 1 cup liquid from Instapot, simmer until it is reduced to half. Darin and rinse 2 packs THM Rice. Add to the reduce broth. Simmer 2 minutes. Serve with chicken. This amount of THM rice on serves 2.