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One pot meal of chicken with a spicy tang of lemon. Filling and satisfying.


  • 2 tbls olive oil

  • 2 onions, halved and sliced

  • 8 chicken thigh fillets

  • 375ml chicken stock

  • grated rind and juice of 1 lemon

  • 2 tbls morrocan seasoning

  • 4 potatoes peeled and cut into small cubes

  • 150g baby green beans.


  • 1.

    Heat half the oil in a casserole or frying pan.

  • 2.

    Cook onion uncovered for 3 minutes until soft.

  • 3.

    Stir through the morrocan seasoning and cook for 1 minute.

  • 4.

    Remove onion from pan and set aside.

  • 5.

    Heat remaining oil and cook chicken thighs for 3 minutes each side until browned.

  • 6.

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

  • 7.

    Season to taste.

  • 8.

    Bring to the boil and then reduce heat to low.

  • 9.

    Scatter potatoes around the chicken, cover and simmer for 20 minutes.

  • 10.

    Add beans and simmer covered for another 10 minutes.

  • 11.


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