One-pot Moroccan chicken

One-pot Moroccan chicken

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(30 ratings)

Prep: 5 mins Cook: 25 mins

Easy

Serves 4
A North African chicken casserole that's low in fat, packed with veg and flavoured with harissa

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal293
  • fat6g
  • saturates1g
  • carbs22g
  • sugars10g
  • fibre4g
  • protein36g
  • salt0.9g
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Ingredients

  • 4 skinless chicken breast
  • 1 tsp ground cumin
  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, finely sliced

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 400g can cherry tomato
  • 2 tbsp harissa paste (we used Belazu Rose Harissa)

    Harissa

    ha-riss-ah

    This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…

  • 1 tbsp clear honey
  • 2 medium courgette, thickly sliced

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 400g can chickpea, 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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Comments, questions and tips

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Comments (37)

nandavies's picture

This was a great dish and one that I will make again. Might try it on guests next time!

rosievimes's picture
3.75

Quick & straightforward to make, with generous portion sizes. Next time I'd add slightly more Harissa than stated for a bit more heat. Served with some bulghar wheat to soak up the juices, couscous would also work well, or even just some crusty bread.

Chickapee90's picture
3.75

Just eaten this for tea. Lovely meal served with new potatoes. Just enough for a four adults. A little bit of spice and a very refreshing meal. No need to add water as the recipe suggests. Would eat again. Very easy to make - trying to get into the routine of making meals from scratch and this recipe was perfect to begin with and to get appropriate ingredients into the kitchen cupboard :)

patriciaf's picture
5

mmmm a really flavoursome dish. Used ras el hanout instead of cumin, passata instead of tinned tomatoes and no chickpeas so sliced a couple of carrots. Lovely.

amethystannie's picture
5

Absolutely loved this recipe! I agree that there is a lot of liquid, which I didn't mind, but it doesn't really need any adding to it. I used a whole jar of harissa because we love it, and a Moroccan spice mix in addition to cumin seeds.

Makes a huge batch, so there's plenty to go round. It's definitely going to become a regular fixture in our house!

REBECCAJAMES's picture
5

I love this recipe. Very simple - quick to prepare.Tasted great the next day. It was bait too spicy - i'll halve the amount of harissa paste next time.

jonesar's picture

Lovely tasty dish, easy. Replaced cherries with dried apricots. Lemon rind makes it very fresh tasting.

Ness999's picture

Made this last night. I'm vegetarian so made half with chicken (large dice rather than whole fillet) and half with butternut squash. Added a little mushroom and pepper to both and some aubergine to the veggie one. I added half strength stock instead of plain water. I didn't have time to stand over a stove so rubbbed the chicken/ butternut squash and onion with cumin and put in oven safe casserole dish. Mixed together remaining ingredients except oil (I used full 2tbspn Harrissa) and added to casserole dish. Covered and baked 1hr at 170º. Next time I would reduce to 50min at 160º. Perfect! I'd leave the water out for stove top but for oven there was just enough liquid to soak up with a slice of bread.

markabowman's picture

Made this as above except used dried chickpeas ( and far too many). Was nice but discovered my wife doesn't like courgette. Putting the left overs into pitta pockets for lunch.

Think I will make it with brocolli florets +/- peppers as suggested above next time. Perfect kick!

lovelyamanda's picture

Lovely dish. I tend to add more harissa and passata rather than tinned tomatoes as it creates a thicker sauce when reduced. The honey gives it a nice sweetness.

espargal's picture
5

Forgot to say only used 1 Teaspoon of harrisa in half quantity of recipe as I find that spicy enough, If you haven't used harrisa before the brands do differ try a little first, taste , you can always add more.

espargal's picture
5

Delicious, enjoyed by both of us, a very tasty low cal meal. Once it was ready I popped it into the oven( 160 degrees) for 1 hour also only added very little water and a little creme fraiche , Sauce was excellent .

thedavies2's picture

Absolutely wonderful, but 2 tablespoons of Harissa paste, was far to hot, so use half the amount.
I used small cherry tomatoes not tinned, but needs to thicken otherwise too watery. so no need to add water.
I also used two teaspoons of Raz Hanout, a Moroccan spice.
A favourite of mine, think chicken thighs would be a better cut of chicken though

ceebee3333's picture
5

My husband and I are doing the 5:2 way of eating and we used this on one of our "fasting" days. It had a nice spicy flavour, and was quick to prepare. And within our 300 calorie allowance too. Adapted slightly as I didnt have courgette, so used cauliflower florets.
Will definitely do it again.

amy_prima26's picture
4

I used six skinless chicken thighs and increased the quantities of spices after reading the reviews. Two tablespoons of Harissa was good and gave a bit of a kick. I used tinned chopped tomatoes and just a bit of stock and swapped courgette for peppers. I let it simmer for about half an hour and thought the end result was pretty nice.

clarkeyclarke's picture
3

It was a little bland. Having said that I had it the next day for lunch and it was a lot tastier so maybe that the way to cook it, the day before. Won't rush to make again but won't rule it out either.

clarkeyclarke's picture
3

It was a little bland. Having said that I had it the next day for lunch and it was a lot tastier so maybe that the way to cook it, the day before. Won't rush to make again but won't rule it out either.

elljaybee's picture

Very nice, not too spicy. It does not need any water.Would make again.

kpelly's picture
4

Enjoyed this very simple to prepare dish. The chicken was a little on the tough side and next time i will try either slow cooking in the oven after assembly or dicing the chicken first. I stirred some spinach in at the end which helped to thicken the sauce.

melanieg40's picture
4

Enjoyed this as I love chick peas...never knowingly had Harrisa paste before and I expected more from it...not enough kick for me but a nice weekday meal...

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Questions (2)

DOSirl's picture

I'm thinking of cooking this dish, but would you serve this with a carb and if so, what would suit it, potatoes, rice?

cmcd99's picture

I'd serve it with couscous mixed with Harissa paste or lemon juice

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