Moroccan Chicken


  • Prep & Cook Time: 30 Minutes
  • Nutrition Per Serve: 
    • 30.8g total fat (8.6g saturated fat)
    • 1683kJ (402 cal)
    • 5.8g carbohydrate
    • 24.5g protein
    • 3.4g fibre


  • 1 tablespoon moroccan spice mix
  • 4 chicken thigh cutlets, skin on (800g)
  • 1 tablespoon olive oil
  • 1 large red onion (300g), cut into wedges
  • 1 cup (250ml) chicken stock
  • 200g green beans, halved
  • 1 tablespoon lemon juice
  • 1 tablespoon finely chopped preserved lemon rind


  1. Sprinkle seasoning over chicken.
  2. Heat oil in a large frying pan over medium heat; cook chicken, turning,for 5 minutes or until browned all over. Remove from pan.
  3. Cook onion in same pan, stirring,for 5 minutes or until softened and browned lightly.
  4. Return chicken to pan, skin-side up. Stir in stock; simmer, covered, for about 10 minutes. Add beans; simmer for5 minutes or until chicken is cooked through. Stir in juice.
  5. Serve chicken sprinkled with preserved lemon rind.

Serving Suggestion