One-pot Moroccan chicken

One-pot Moroccan chicken

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(45 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 other 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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30th Aug, 2013
Lovely dish. I tend to add more harissa and passata rather than tinned tomatoes as it creates a thicker sauce when reduced. The honey gives it a nice sweetness.
15th May, 2013
Forgot to say only used 1 Teaspoon of harrisa in half quantity of recipe as I find that spicy enough, If you haven't used harrisa before the brands do differ try a little first, taste , you can always add more.
15th May, 2013
Delicious, enjoyed by both of us, a very tasty low cal meal. Once it was ready I popped it into the oven( 160 degrees) for 1 hour also only added very little water and a little creme fraiche , Sauce was excellent .
18th Apr, 2013
Absolutely wonderful, but 2 tablespoons of Harissa paste, was far to hot, so use half the amount. I used small cherry tomatoes not tinned, but needs to thicken otherwise too watery. so no need to add water. I also used two teaspoons of Raz Hanout, a Moroccan spice. A favourite of mine, think chicken thighs would be a better cut of chicken though
6th Mar, 2013
My husband and I are doing the 5:2 way of eating and we used this on one of our "fasting" days. It had a nice spicy flavour, and was quick to prepare. And within our 300 calorie allowance too. Adapted slightly as I didnt have courgette, so used cauliflower florets. Will definitely do it again.
26th Jan, 2013
I used six skinless chicken thighs and increased the quantities of spices after reading the reviews. Two tablespoons of Harissa was good and gave a bit of a kick. I used tinned chopped tomatoes and just a bit of stock and swapped courgette for peppers. I let it simmer for about half an hour and thought the end result was pretty nice.
23rd Jan, 2013
It was a little bland. Having said that I had it the next day for lunch and it was a lot tastier so maybe that the way to cook it, the day before. Won't rush to make again but won't rule it out either.
23rd Jan, 2013
It was a little bland. Having said that I had it the next day for lunch and it was a lot tastier so maybe that the way to cook it, the day before. Won't rush to make again but won't rule it out either.
20th Jan, 2013
Very nice, not too spicy. It does not need any water.Would make again.
16th Jan, 2013
Enjoyed this very simple to prepare dish. The chicken was a little on the tough side and next time i will try either slow cooking in the oven after assembly or dicing the chicken first. I stirred some spinach in at the end which helped to thicken the sauce.


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