On weeknights, I am all about the boneless, skinless chicken thighs. They’re easy to prepare and always end up juicy no matter how they’re cooked.

Elise makes a recipe for Moroccan chicken using the slow cooker that is absolutely fantastic, but I wanted to adapt it for the pressure cooker so I could make it at a moment’s notice on a busy weeknight.



In her slow cooker version of this recipe, Elise describes the spice blend used in her recipe as “more spices than you would ever think you could use at once.” She’s talking about Ras el Hanout, a typical blend of spices used in a lot of Moroccan cuisine—and she’s right!

Ras el hanout is a blend of sweet and savory spices including paprika, cumin, coriander, cinnamon, among others. You can buy pre-mixed ras el hanout spice blends, but in the recipe below, I’ve listed out the individual spices in case you can’t find it.