As a working mom, one pan meals are life savers for me. This Moroccan chicken and veggies is quick, easy and delicious! It is packed with flavor but only calls for a handful of ingredients. This is a great option for busy school nights and makes wonderful leftovers for lunches.
The key to making this dish both flavorful and easy is the harissa sauce. I use the brand Mina for this recipe because it is Whole30 compliant. I make sure to use the mild flavor because of my kids. My husband and I just add pepper flakes or chili sauce on top if we want it spicier. You can use other brands of harissa sauce, just check the labels if you are doing a round of Whole30. I order Mina online or it is in the condiment section of most grocery stores.
I used chicken thighs for this recipe. They add extra flavor and stay nice and tender. I cube the thighs with my sharp kitchen shears to make my life easier. This also helps the chicken cook faster.
With the carrots and potatoes, this is a nice hearty stew-like meal. The lemon and the mint brighten it up and add another layer of flavor. I snuck the kale in for a little extra nutrients and it was delicious. The heartiness of the kale holds up well in this dish.
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One Pan Moroccan Chicken and Veggies
- 1 Tbls Avocado Oil
- 4 Chicken Thighs cubed
- 1 tsp Salt
- 1 tsp Pepper
- 1 Russet Potato cubed
- 3 Carrots sliced into rounds
- 3/4 cup Chicken Broth
- 1/2 cup Kale chopped
- 2 cloves Garlic minced
- 1/2 cup Onion sliced
- 10 oz Jar of Harissa Sauce I use Mina
- 2 Tbls Mint Fresh
- 1 Lemon
- In a large skillet, heat oil over medium heat. Season the cubed chicken thighs with salt and pepper and cook until mostly cooked through (5-7 minutes) and remove from pan
- Add in more oil if needed and then add in the potatoes, carrots and onions. Cook until veggies are slightly tender (about 3-5 minutes) then add in the kale, garlic, broth and harissa sauce. Bring to a boil and then reduce to a simmer. Cover the pan for 5 minutes to help cook the potaotes and carrots (add more broth if needed)
- Add the chicken back into the pan and let simmer the remaining 5 minutes. Chicken should be cooked through and potatoes should be fork tender. Turn off the heat and add the juice of 1 lemon and the fresh mint. Serve and enjoy!