One-pot Moroccan Chicken
Spice up your dinner routine with this flavorful and vibrant Harissa Chicken with Chickpeas recipe. The tender chicken breasts are seasoned with cumin and simmered in a rich tomato and harissa sauce that's packed with aromatic spices. The addition of courgettes and chickpeas adds a delightful texture to this hearty and satisfying dish. Perfect for a weeknight dinner or when you want to impress with a fuss-free meal that's packed with bold flavors.
— Constant Cookbook
Ingredients
- 4 skinless chicken breasts
- 1 tsp ground cumin
- 1 tbsp olive oil
- 1 onion , finely sliced
- 400g can cherry tomatoes
- 2 tbsp harissa paste (we used Belazu Rose Harissa)
- 1 tbsp clear honey
- 2 medium courgettes , thickly sliced
- 400g can chickpeas , drained and rinsed
Instructions
- Season the chicken breasts all over with the cumin and lots of ground black pepper. Heat the oil in a large non-stick frying pan and cook the chicken with the onion for 4 mins. Turn the chicken over and cook for a further 3 mins. Stir the onions around the chicken regularly as they cook.
- Tip the tomatoes and 250ml water into the pan and stir in the harissa, honey, courgettes and chickpeas. Bring to a gentle simmer and cook for 15 mins until the chicken is tender and the sauce has thickened slightly.
Cook Time
25M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 293 calories
- Fat Content: 6 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 22 grams carbohydrates
- Sugar Content: 10 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 36 grams protein
- Sodium Content: 0.9 milligram of sodium
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