One-Pot Moroccan Chicken

Name: One-Pot Moroccan Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 2 tbsp olive oil; 2 onions; 2 tbsp moroccan seasoning; 8 chicken thigh fillets; 1.5 cup chicken stock; 1 grated lemon; 4 potatoes; 150 g baby green beans

Chicken, lemon and potatoes come together in this dish, simmered on the stove.

30 min · Serves 4 · Easy

Ingredients

2 tbspolive oil
2 onions, halved, sliced
2 tbspmoroccan seasoning, mix
8 chicken thigh fillets, zabiha; bone in, skinless
354.88 mlchicken stock, halal-certified
1 grated lemon, juice and rind of
4 potatoes, peeled, cut into small cubes
150 gbaby green beans, tailed

Method

Start cooking mode

Time: Prep 10 min · Cook 20 min · 30 min total
Difficulty: easy

1
Heat half of oil in a flameproof casserole or frying pan with a lid on medium. Cook onion, uncovered, for 3 minutes, stirring, 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 min
3
Scatter potato around chicken, cover and simmer for 12 minutes. Add beans and simmer, covered, for another 3 minutes, until chicken is cooked through and vegetables are tender. Serve chicken and vegetables with pan sauce spooned over.