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One-pot Moroccan chicken
Ingredients
3tbsp olive oil
2 onions, halved and sliced
2tbsp Moroccan spice mix
8 bone-in chicken thighs, skinned
375ml (12fl oz) chicken stock
finely grated zest and juice of 1 unwaxed lemon
4 potatoes, peeled and cut into chunks
150g (5oz) baby green beans, trimmed
2 onions, halved and sliced
2tbsp Moroccan spice mix
8 bone-in chicken thighs, skinned
375ml (12fl oz) chicken stock
finely grated zest and juice of 1 unwaxed lemon
4 potatoes, peeled and cut into chunks
150g (5oz) baby green beans, trimmed
A fabulous fuss-free dinner
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Method
1 Heat half of the olive oil in a flameproof casserole over a medium heat and cook the onions for 3 min, stirring occasionally, until soft and starting to brown. Stir in the spice mix and cook for a further minute until fragrant. Remove the onions and set aside.2 Heat the remaining oil in the pan and cook the chicken over a high heat for 5 min on each side until browned. Put the onions back in the pan and pour in the stock. Add the zest and juice, season to taste and bring to the boil.
3 Reduce the heat to low and scatter the potatoes around the chicken. Cover and simmer for 15 min. Then add the beans, cover and simmer for another 5 min, or until the chicken is cooked through and the vegetables are tender. Season to taste and serve straight away.
COOK’S NOTE
You can buy Moroccan spice mix at most supermarkets and delis. To make your own, combine 1tsp each of cumin seeds, ground ginger, cinnamon and paprika with 1tbsp coriander seeds. Dry-fry in a hot frying pan for a few minutes until fragrant, then grind to a powder. Use in tagines and pilafs, too.
Halve the spice mix for a milder flavour.
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