One-Pot Moroccan Chicken

• 2 tablespoons olive oil
• 2 onions, halved, sliced
• 2 tablespoons moroccan seasoning, mix
• 8 chicken thigh fillets, bone in, skinless
• 1 12 cups chicken stock
• 1 grated lemon, juice and rind of
• 4 potatoes, peeled, cut into small cubes
• 150 g baby green beans, tailed

1. Heat half of oil in a flameproof casserole or frying pan with a lid on medium.
2. Cook onion, uncovered, for 3 minutes, stirring, until soft and starting to brown.
3. Stir through moroccan seasoning and cook for 1 minute, until fragrant.
4. Remove from pan and set aside.
5. Heat remaining oil in same pan on high.
6. Cook chicken for 3 minutes each side, until browned.
7. Return onion to pan and pour over stock, lemon rind and juice.
8. Season to taste.
9. Bring to boil and reduce heat to low.
10. Scatter potato around chicken, cover and simmer for 12 minutes.
11. Add beans and simmer, covered, for another 3 minutes, until chicken is cooked through and vegetables are tender.
12. Serve chicken and vegetables with pan sauce spooned over.

olive oil, onions, moroccan seasoning, thigh, chicken stock, lemon, potatoes, baby green beans

Taken from www.food.com/recipe/one-pot-moroccan-chicken-309976 (may not work)