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One-pot Moroccan chicken

A North African chicken casserole that's low in fat, packed with veg and flavoured with harissa

  • Prep: 5 mins
    Cook: 25 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 293
  • Carbohydrates 22
  • Saturated Fat 1
  • Sugar 10
  • Protein 36
  • Fat 6
  • Fibre 4
  • Salt 0.9

Nutrition per serving

  • Calories 293
  • Carbohydrates 22
  • Saturated Fat 1
  • Sugar 10
  • Protein 36
  • Fat 6
  • Fibre 4
  • Salt 0.9

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

Method

  1. 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.

  2. 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.

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