• Leanne Fullwood

Moroccan Lemon Chicken


I live away from home a lot and have to be creative with my cooking if I want to eat healthy, nutritious meals and not rely on convenience foods. This recipe is simple, speedy and serves 3-4 people. Most importantly it’s done in one pot- minimises the washing up!


Loaded with nutrituous vegetables, beans and chickpeas, it was incredibly filling on its own but if you needed some extra carbs, this would be great with some simole cous cous on the side too.


Moroccan Lemon Chicken

Serves 3-4


Ingredients


1 Courgette, chopped to 1 Cm chunks

1 red pepper, chopped to 1cm chunks

1 onion peeled and chopped

6 large skinless, boneless chicken thigh fillets

Salt and Pepper

2 heaped tsp Moroccan seasoning

1 can butter beans

1 can chickpeas

1 concentrated chicken jelly stock

1 lemon

Small bag of Spinach

Greek Yoghurt


1- Fry the courgette, onion and red pepper in a little rapeseed oil on a medium heat until soft (5 mins).


2- Chop the chicken thigh meat into small chunks and add to the vegetables in the pan. Season with salt and pepper. Add the Moroccan spice seasoning. Fry until chicken is golden brown.


3- Add 1 can butter beans and 1 can chickpeas. Fill 1 can full of water and pour into then pan with the chicken stock.


4- Take 1 lemon- use juice of half and thinly slice remaining half and add to the pot (just place on top).


5- Simmer for 10 minutes.


6- Add the whole bag of spinach and leave to wilt.


7- Serve with Greek yoghurt.

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