- 4 skinless chicken breasts
- 1 tsp ground cumin
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, finely sliced
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)
This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…
- 1 tbsp clear honey
- 2 medium courgettes, thickly sliced
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 400g can chickpea, drained and rinsed
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.