Instant Pot Moroccan Chicken

• Instant Pot

• 600g dark meat chicken ~6 drumsticks or thighs
• 1 can chickpeas
• 1 cup uncooked quinoa rinsed; or couscous
• 1 small onion, diced white or yellow
• 1 1/2 cup broth chicken or vegetable
• 1/2 cup dried cherries or raisins or any small dried fruit
• 3 tbsp oil
• 3 tbsp minced garlic
• 1 tbsp minced ginger
• 1 tbsp paprika
• 1 tbsp tumeric
• 1 tbsp cumin
• 1 tbsp salt
• 1 tsp black pepper

1. Mix spices 1 tbsp paprika, tumeric, cumin, salt; 1 tsp pepper and coat chicken
2. (Optional): Saute chicken in IP until browned; put aside
3. Saute aromatics oil, 3 tbsp garlic, 1 tbsp ginger, 1 chopped onion in instant pot, ~1 minute or until onion softens
4. Add other ingredients 1 1/2 cup broth, 1 cup chickpeas, 1 cup grain, 1/2 cup dried fruit, stir, and replace browned chicken
5. Seal instant pot; cook 8 min on high and natural release

Note: in place of the spices listed here, Ras-al-hanout would be really nice. It's difficult to get but usually includes cinnamon, cumin, coriander, allspice, black pepper, and ginger.