One-pot Moroccan chicken

One-pot Moroccan chicken

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(28 ratings)

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Cooking time

Prep: 5 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Freezable
  • Healthy
Nutrition info

Nutrition per serving

kcalories
293
protein
36g
carbs
22g
fat
6g
saturates
1g
fibre
4g
sugar
10g
salt
0.9g

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

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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.

Recipe from Good Food magazine, April 2012

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Comments

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kimberley57's picture

So simple and quick to make and tastes great!

carlmarsh's picture

Really quick and simple, but an instant family hit and now on regular rotation. Great!

carolron's picture
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I have made this recipe twice now and have adapted it slightly with better results the second time around. Definitely fry off the courgettes before assembling the dish. Instead of using tinned tomatoes and water which did it make it watery, 2nd time I used a carton of tomato passata. This resulted in a nice thick sauce with no need to add water. Super recipe and with the addition of moroccan cous cous a lovely supper dish.

bethocallaghan's picture
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also halved recipe for 2, very easy to make.

AtoLongMan's picture
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Delicious. Halved the recipe, added in some leftover mushrooms and fried the courgette as per suggestions above. 1 teaspoon harissa was enough for the 2 of us. Served with some couscous mixed with sultanes and cardamom seeds, and chopped coriander. Yummy.

pineapplesquish's picture
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Lovely, tasty meal and easy to prepare. Quickly fried courgettes before adding to the pot and served with cous cous.

dawnames's picture
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Really enjoyed this recipe, had it with boiled rice. I used up a little of the leftover sauce with grilled sausages and mash the next night for supper. Enjoyed by the whole family.

hifigary's picture
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very tasty and will do again

maryechappell's picture
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Good recipe, tasty & different, I just added a teaspoon of harissa which is quite enough for us, also didn't add any water as there was enough liquid without. Had it with boiled rice.

Frantic Flapjack's picture
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Good midweek meal - the family really liked it. Used above tip and cooked the courgettes separately first in a little olive oil. Go easy on the harissa if you don't want it too spicy. Served with couscous.

frecklet1's picture
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Loved this recipe. Halved the amount and it was delicious, nice and spicy but not too much. Will become a favourite supper dish I'm sure.

horrell's picture
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Yuk. Watery & pretty tasteless. Won't be making it again.

faypeacock's picture
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This was OK but I don't think I'll make it again. I think there are better recipes to try out there.

rachsweets's picture
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Really tasty recipe, my only change was adding some dried apricots and a few tablespoons of ground almonds along with the veg. Also served with cous cous and some crime fraiche as it had a bit of a kick! I'll definitely be making again :-)

kj2202's picture
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warming, tasty and wholesome, though I'd suggest roasting the courgettes separately in some olive oil, adding at the end. Delicious with cous cous

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