One-Pot Moroccan Chicken

• 2 tbsp olive oil
• 2 None onions, thinly sliced
• 2 tbsp Moroccan seasoning mix
• 8 None boneless skinless chicken thighs
• 1 1/2 cups chicken stock
• 1 None lemon, peel grated and lemon juiced
• 4 None potatoes, peeled and diced
• 8 oz baby green beans, trimmed

1. Heat 1 tbsp of the oil in a large skillet on medium heat. Cook onion, stirring, for 3 mins, until soft and starting to brown. Stir in Moroccan seasoning and cook for 1 min, until fragrant. Remove from pan and set aside.
2. Heat remaining oil in same pan on high heat. Cook chicken for 3 mins each side, until browned. Return onion to pan and add stock, lemon peel and juice. Season to taste. Bring to a boil. Reduce heat to low.
3. Scatter potato around chicken. Simmer, covered, for 12 mins. Add beans and simmer, covered, for another 3 mins, until chicken is cooked through and vegetables are tender. Spoon over the sauce from the pan.

olive oil, onions, seasoning mix, chicken thighs, chicken stock, lemon, potatoes, green beans

Taken from recipes-plus.com/api/v2.0/recipes/34428 (may not work)