One-Pot Moroccan Chicken - cooking recipe

Ingredients

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

Preparation

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.
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.
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.