One-pot Moroccan chicken

One-pot Moroccan chicken

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(41 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 breasts
  • 1 tsp ground cumin
  • 1 tbsp olive oil
    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

    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

    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 courgettes, thickly sliced
    Courgette

    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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hifigary
22nd Apr, 2012
4.05
very tasty and will do again
maryechappell
18th Apr, 2012
5.05
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
17th Apr, 2012
3.05
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
5th Apr, 2012
5.05
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
5th Apr, 2012
2.05
Yuk. Watery & pretty tasteless. Won't be making it again.
faypeacock
5th Apr, 2012
3.05
This was OK but I don't think I'll make it again. I think there are better recipes to try out there.
rachsweets
3rd Apr, 2012
5.05
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
2nd Apr, 2012
3.05
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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