One-pot moroccan chicken
2 tablespoons olive oil
2 onions, halved, sliced
2 tablespoons moroccan seasoning mix
8 chicken thigh fillets, bone in, skinless
1½ cups (375ml) chicken stock
grated rind and juice of 1 lemon
4 potatoes, peeled, cut into small cubes
150g baby green beans, tailed
kJ 2840, fat 35g, sat fat 9g.
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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. 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.