One-pot Moroccan chicken

One-pot Moroccan chicken

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(49 ratings)

Prep: 5 mins Cook: 25 mins


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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  • 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



    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 spices and herbs is spicy and…

  • 1 tbsp clear honey
  • 2 medium courgettes, thickly sliced



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 400g can chickpea, drained and rinsed


  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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13th Jun, 2018
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.
30th Oct, 2015
This was a great dish and one that I will make again. Might try it on guests next time!
RosieVimes's picture
25th Sep, 2015
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.
22nd Aug, 2014
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 :)
11th Aug, 2014
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.
amethystannie's picture
12th Jun, 2014
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!
2nd Mar, 2014
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.
1st Mar, 2014
Lovely tasty dish, easy. Replaced cherries with dried apricots. Lemon rind makes it very fresh tasting.
3rd Feb, 2014
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.
markabowman's picture
5th Nov, 2013
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!


18th Nov, 2013
I'm thinking of cooking this dish, but would you serve this with a carb and if so, what would suit it, potatoes, rice?
16th Apr, 2014
I'd serve it with couscous mixed with Harissa paste or lemon juice
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