Name: One-pot moroccan chicken
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 2 onions, peeled, halved, sliced; 2 tablespoon moroccan seasoning mix; 8 chicken thigh fillets, bone in, skinless; 1 1/2 cup (375ml) chicken stock; 1 lemon, rind grated, juiced; 4 potatoes, peeled, diced; 150 gram baby green beans, tailed

One-pot moroccan chicken

Serves 4

Prep

Cook

25M

Total

30M

Skip to Recipe

Ingredients

2 tablespoon olive oil

2 onions, peeled, halved, sliced

2 tablespoon moroccan seasoning mix

8 chicken thigh fillets, bone in, skinless

1 1/2 cup (375ml) chicken stock

1 lemon, rind grated, juiced

4 potatoes, peeled, diced

150 gram baby green beans, tailed

Method

1.Heat 1 tablespoon of the oil in a flameproof casserole dish or frying pan with a lid over medium heat. Cook onion, uncovered, stirring, for 3 minutes, until soft and starting to brown. Stir through Moroccan seasoning and cook for 1 minute, until fragrant. Remove from pan and set aside.

2.Heat remaining oil in same pan on high. Cook chicken for 3 minutes each side, until browned. Return onion to pan and pour over stock, lemon rind and juice. Season to taste. Bring to boil and reduce heat to low.

3.Scatter potato around chicken. Simmer, covered, for 12 minutes. Add beans and simmer, covered, for another 3 minutes, until chicken is cooked through and vegetables are tender. Spoon over the sauce from the pan.

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