One-pan Moroccan Style Chicken

Step 1
In a small bowl, soak the currants in the sherry vinegar and set aside.

Step 2
Start preparing your ingredients. Wash the green beans and remove the tops and set aside. Zest and juice the whole orange and put into a small bowl, then grate the ginger on a microplane or the fine side of a box grater directly into the juice. Drain and rinse the chickpeas.

Step 3
Heat butter and olive oil in a large fry pan over medium heat. Once the butter-oil mix starts to sizzle, add in the chicken pieces, skin side down, and cook for 7-10 minutes or until golden brown.

Step 4
Turn the chicken pieces over and add the chickpeas, the currants and soaking liquid, cinnamon stick, ginger, orange zest and juice, stock, salt, and pepper. Place the lid on, turn the heat to low, and cook for 20 minutes.

Step 5
Remove the lid and add the green beans on top of the chicken, spooning some of the juices from the pan over the beans. Put the lid back on and cook for another 5-10 minutes, until the green beans are bright and tender. Take off the lid and scatter with toasted almonds and torn parsley leaves.

Step 6
Serve directly from the pan, making sure to spoon the pan juices over each portion.