Ingredients for One Pot Moroccan Chicken
- Olive Oil
- Onions
- 2 teaspoons Moroccan seasoning (or a blend of cumin, coriander, turmeric, paprika, ginger)
- Chicken Thigh Fillets
- Chicken Stock
- Lemon, Juice And Rind Of
- Potatoes
- Green Beans
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How to Make One Pot Moroccan Chicken
- Heat 1 tablespoon of olive oil in a flameproof casserole dish or large oven-safe skillet with a lid over medium heat.
- Add the chopped onion and cook, uncovered, for 3-5 minutes, stirring occasionally, until softened and lightly browned.
- Stir in 2 teaspoons of Moroccan seasoning and cook for 1 minute more, until fragrant.
- Remove the onion mixture from the pan and set aside.
- Add the remaining 1 tablespoon of olive oil to the pan and increase the heat to medium-high.
- Add the chicken thighs and cook for 3-4 minutes per side, until nicely browned.
- Return the onion mixture to the pan. Pour in the chicken stock, lemon zest, and lemon juice.
- Season generously with salt and pepper to taste.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 5 minutes.
- Add the cubed potatoes around the chicken. Cover and simmer for 10-12 minutes, or until the potatoes are tender.
- Stir in the drained chickpeas. Cover and simmer for another 3-5 minutes, or until the chicken is cooked through and heated thoroughly.
- Serve immediately, spooning the flavorful pan sauce over the chicken and vegetables.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
25g
Fat
13g
Carbs
16g
