Total Time
30mins
Prep 10 mins
Cook 20 mins

something i want to try

Ingredients Nutrition

Directions

  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.
Most Helpful

5 5

So easy and so flavorful. I used a family size package of chicken tenders and my own Ras-El-Hanout (Moroccan Spice Blend). I couldn't find baby green beans so just cut the regulars into thirds. Made for Aussie RS#29.

5 5

Yum! I was working night shift for all of the weekend and I wanted something quick and easy to make before I headed off for a sleep, this was perfect. I had to make one change, I used chicken breast instead of chicken thigh fillets, because it was all I had at home. I would of preferred chicken thighs because it's a much more tender cut. Hubby re-heated it when it was time to eat and the flavours really enhanced. Next time I will try this in my Tagine. Thank you Sonya01