INGREDIENTS
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
METHOD
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.
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