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One pot meal of chicken with a spicy tang of lemon. Filling and satisfying.
Heat half the oil in a casserole or frying pan.
Cook onion uncovered for 3 minutes until soft.
Stir through the morrocan seasoning and cook for 1 minute.
Remove onion from pan and set aside.
Heat remaining oil and cook chicken thighs for 3 minutes each side until browned.
Return onion to pan and pour over stock, lemon rind and juice.
Season to taste.
Bring to the boil and then reduce heat to low.
Scatter potatoes around the chicken, cover and simmer for 20 minutes.
Add beans and simmer covered for another 10 minutes.
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