Ingredients
Method
1.Sprinkle seasoning over chicken.
2.Heat oil in a large frying pan over medium heat; cook chicken, about 5 minutes or until browned all over. Remove from pan.
3.Cook onion in same pan, stirring, about 5 minutes or until softened and browned lightly.
4.Return chicken to pan, skin-side up. Stir in stock; simmer, covered, about 10 minutes. Add beans; simmer for 5 minutes or until chicken is cooked through. Stir in juice.
5.Serve chicken sprinkled with preserved lemon rind.
The warm colours and flavours of Moroccan food have their origin in an assortment of wonderful spices. Including harissa, paprika, ras el hanout, ginger, cumin, cinnamon and saffron, the spices are balanced to enhance the flavour of the food, while the aroma readies the appetite for what is to come. It’s important to use fresh spices that still retain their fragrant flavour and aroma. You could also use chicken thigh fillets. serving suggestion Preserved lemon and olive couscous.
Note
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