One-Pot Moroccan Chicken

1. 1

   Heat half of oil in a flameproof casserole or frying pan with a lid on medium.

2. 2

   Cook onion, uncovered, for 3 minutes, stirring, until soft and starting to brown.

3. 3

   Stir through moroccan seasoning and cook for 1 minute, until fragrant.

4. 4

   Remove from pan and set aside.

5. 5

   Heat remaining oil in same pan on high.

6. 6

   Cook chicken for 3 minutes each side, until browned.

7. 7

   Return onion to pan and pour over stock, lemon rind and juice.

8. 8

   Season to taste.

9. 9

   Bring to boil and reduce heat to low.

10. 10

    Scatter potato around chicken, cover and simmer for 12 minutes.

11. 11

    Add beans and simmer, covered, for another 3 minutes, until chicken is cooked through and vegetables are tender.

12. 12

    Serve chicken and vegetables with pan sauce spooned over.

* Per serving · 4 servings · Values may vary.

No additional tips available.