Poached apricots with rosewater
This low-fat, simple dessert combines tender fruit and fragrant syrup
One-pot harissa chicken
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 skinless chicken breasts
- 1 tsp ground cumin
- 1 tbsp olive oil
- 1 onionfinely sliced
- 400g can cherry tomato
- 2 tbsp harissapaste (we used Belazu Rose Harissa)
- 1 tbsp clear honey
- 2 medium courgettesthickly sliced
- 400g can chickpeadrained and rinsed
Nutrition: per serving
- kcal293low
- fat6g
- saturates1g
- carbs22g
- sugars10g
- fibre4g
- protein36g
- salt0.9glow
Method
step 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.
step 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.
