One-pot Moroccan chicken

What a simple yet very tasty dish. I agree with the comments about it not really needing the water and I too added extra harissa. I also simmered the chicken in the sauce for 30 minutes as opposed to 15. Will make this again.

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

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.

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 :)

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.

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!

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.

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

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.

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!