One-pot Moroccan Chicken

Serving 4 people

30 min


  • canned chickpeas 400g can chickpeas, drained and rinsed
  • canned tomatoes 400g can cherry tomatoes
  • chicken breasts 4 skinless chicken breasts
  • clear honey 1 tbsp clear honey
  • courgettes 2 medium courgettes, thickly sliced
  • ground cumin 1 tsp ground cumin
  • harissa 2 tbsp harissa paste (we used Belazu Rose Harissa)
  • olive oil 1 tbsp olive oil
  • onion 1 onion, finely sliced
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How to make it

  1. Season the chicken breasts all overwith the cumin and lots of ground blackpepper.
  2. Heat the oil in a large non-stickfrying pan and cook the chicken withthe onion for 4 mins. Turn the chickenover and cook for a further 3 mins.Stir the onions around the chickenregularly as they cook.Tip the tomatoes and 250ml waterinto the pan and stir in the harissa,honey, courgettes and chickpeas.Bring to a gentle simmer and cookfor 15 mins until the chicken is tenderand the sauce has thickened slightly.