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Moroccan Sticky Chicken (Instant Pot recipe)

I like my sticky chicken really sticky.

 

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by Angela Gallardo in Lunch & Dinner

sticky chicken

sticky chicken

sticky chicken

Prior to the Instant Pot, I always cooked my drumsticks in a cast iron.  Dark and crispy on the outside, finished with a lid on top for cooking through the center.

While this is still a favorite, pressure cooking has officially one-upped my beloved cast iron method.  If you know anything about how I feel about cast iron, you know this decision was not taken lightly.

Check out the images above!  The meat has pulled fully away from the bone, which indicates just how tender and juicy it is.

And as usual, I utilized one my favorite aspects of the Instant Pot here.  Browning, cooking, and making a sauce all in one pan.  So while there are a few shuffling steps to this recipe, it comes together easily with very few dirty dishes.

A couple of notes:

Carefully read through the instructions for the Instant Pot indicators and valve settings.

If you don’t have alllll the spices listed, either go to the bulk spices section of Sprouts, Whole Foods, etc and get a super small amount to try them out in this recipe OR just leave out what you don’t have.  It’s hard to mess up this blend.

If you don’t have an Instant Pot, a slow cooker should work (although I haven’t tried it).  Brown the meat over the stove, move the chicken to your slow cooker, and cook on high heat until done.  You may need to add a small amount of liquid to the slow cooker to help things along.  Then add the juices from cooking to a saucepan with the honey, molasses, and lemon juice/zest and simmer until thick and syrupy.



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Moroccan Sticky Chicken

Total Cook time: 50 minutes

Serves: 2

1 lb. chicken drumsticks (about 6)

1 tsp. paprika

1 tsp. garlic powder

1 tsp. ground cumin

½ tsp. ground ginger

½ tsp. ground cinnamon

¼ tsp. ground coriander

¼ tsp. packed saffron threads

1 tsp. sea salt

½ tsp. black pepper

½ c. bone broth or stock of choice

¼ c. honey

2 tsp. blackstrap molasses

1 medium lemon, zest & juice

Optional for garnish: sesame seeds, chopped scallions

Directions:

Pat the chicken dry with paper towels.  Make the spice rub by combining the paprika, garlic powder, cumin, ginger, cinnamon, coriander, saffron (crush it into small pieces between two hands or with a mortar & pestle), sea salt, and black pepper.  Coat the chicken with the rub well on all sides.

Set the Instant Pot to “Saute” with the lid off.  When it reads “Hot,” grease the bottom with a small amount of avo oil, ghee, or lard.  Brown the drumsticks on all sides, about 15 minutes in total.

Add the broth to the pot.  Turn the Instant Pot to “Keep Warm/Cancel” and put the lid on.  Set to “Manual” and move the time to 10 minutes.  Make sure the steam valve is set to “Sealing,” as we are using pressure to cook the drumsticks.

After the drumsticks have finished, press the “Keep Warm/Cancel” to turn it off.  Release the pressure by moving the steam valve to “Venting.”  Always use caution as the steam is hot.  Note: do not use the optional natural steam release here, as it can cause the chicken to continue to overcook and become dry.

Remove the lid and with tongs, carefully move the chicken (it may be falling off the bone) to a large bowl and cover it tightly with foil to keep warm.  Leave the juices rendered from the cooking process in the pan.  Turn the Instant Pot to “Saute” again and keep the lid off.

In a small bowl, whisk together the honey, molasses, lemon juice and zest.  Pour into the pot with the reserved cooking juices.  When the indicator hits “Hot,” you should have a rolling boil.  Whisk occasionally (being cautious of the steam) until the liquid has reduced to a thick sauce,  about 5-10 minutes.  If you accidentally let it go too long, it’ll get too thick and sticky to use.  Simply add a couple of tablespoons of water and whisk to smooth it out.

Coat the drumsticks with the sauce.  Serve garnished with sesame seeds and chopped scallions, as desired.

Coat the drumsticks with the sauce.  Serve garnished with sesame seeds and chopped scallions, as desired.

  • alldaydad

    I made this recently and it was delicious. Drawn to the awesome picture on pinterest! I’ve fixed quite a few drumstick recipes recently in my instant I’ve found 18-21 minutes on high works great with natural pressure release if I have the time. I’ll definitely make this again but either increase the amount of chicken or cut in half the other ingredients (accept broth).

    • I am surprised at the higher cooking time but I’m glad you enjoyed the recipe! I have yet to try it with more than 6 drumsticks, as I get a little paranoid (probably unnecessarily so) when not everything is touching the bottom. 🙂 Thank you for sharing your feedback!

      • alldaydad

        This rub and sauce mix was great with an instant pot chuck roast I made recently as well!

  • Pingback: 100+ Paleo Instant Pot Recipes - My Heart Beets()

  • Faith Michelle Tinnin Jones

    Skin on or off the chicken?

    • I prefer skin-on. I think it’s difficult to find skinless drumsticks anyhow.

      • Faith Michelle Tinnin Jones

        I pulled the skin off when I did it last night, but I’ll try skin on next time. 🙂

  • Lisa Johnson

    I need to double the recipe to have enough for my family. Do you double everything? I’ve read that for some IP recipes, you double everything except for the liquid. Time should stay the same I’ve read.

 

Your Perfect Paleo
Build-a-Meal Formula

Take your Paleo meals up a notch with my tried-and-true formula for balanced meals that will leave you satisfied & full for hours.

It's free!