Morrocan one pot chicken

A delicious low fat one pot dinner filled with sweet peppers, smokey paprika, zatar and succulent chicken thighs. Topped off with fresh mango and coriander.

SERVES: 4 | COOK & PREP: 50 min

Ingredients

• 8 Chicken Thigh, Skinless, Boneless

• 1 tbsp Coconut oil

• 1 Onion, chopped

• 2 Red peppers, cored and thinly sliced

• 2 Garlic cloves, finely diced

• 1 tbsp zatar seasoning

• 1 tbsp of fresh copped coriander

• 1 tbsp of paprika

• 200g Brown Basmati Rice

• 300ml smooth fresh Orange Juice

• 1 chicken stock cube in 200ml water

• 1/2 Mango, peeled and thinly sliced

• Handful of fresh coriander, roughly chopped

• Salt and pepper

Method.

1. Melt the coconut oil in a large deep frying pan, over a medium to high heat. Add the chicken thighs and brown on all sides for 3 minutes. Remove from the pan and set aside.

2. Add the onion to the frying pan and cook until it starts to turn translucent. Add in the peppers and garlic and cook for a further 2 minutes. Sprinkle in the zatar and paprika and cook for 2 minutes more.

3. Add the rice, orange juice and chicken stock to the pan and bring to the boil. Place the chicken over the top of the rice and nestle in to the pan. Cover with a lid or tin foil and simmer for 25 minutes.

4. Devide between 4 bowls and top with the mango and fresh coriander.