One-pot Moroccan chicken

One-pot Moroccan chicken

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(43 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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melanieg40
26th Nov, 2012
4.05
Enjoyed this as I love chick peas...never knowingly had Harrisa paste before and I expected more from it...not enough kick for me but a nice weekday meal...
pendle
16th Sep, 2012
5.05
Lovely recipe, we use 6 skinned thighs instead of breast, and chopped tomatoes rather than cherry once assembled pop it in the oven for an hour and 30 mins. Meltingly tender and no need to do anything to the courgettes. Has become a firm favourite.
calmisthestorm
2nd Sep, 2012
4.05
OM NOM NOM NOM NOM
kimberley57
14th Jul, 2012
So simple and quick to make and tastes great!
carlmarsh
2nd Jun, 2012
Really quick and simple, but an instant family hit and now on regular rotation. Great!
carolron
14th May, 2012
4.05
I have made this recipe twice now and have adapted it slightly with better results the second time around. Definitely fry off the courgettes before assembling the dish. Instead of using tinned tomatoes and water which did it make it watery, 2nd time I used a carton of tomato passata. This resulted in a nice thick sauce with no need to add water. Super recipe and with the addition of moroccan cous cous a lovely supper dish.
bethocallaghan
12th May, 2012
4.05
also halved recipe for 2, very easy to make.
AtoLongMan
10th May, 2012
5.05
Delicious. Halved the recipe, added in some leftover mushrooms and fried the courgette as per suggestions above. 1 teaspoon harissa was enough for the 2 of us. Served with some couscous mixed with sultanes and cardamom seeds, and chopped coriander. Yummy.
pineapplesquish
10th May, 2012
5.05
Lovely, tasty meal and easy to prepare. Quickly fried courgettes before adding to the pot and served with cous cous.
dawnames
1st May, 2012
5.05
Really enjoyed this recipe, had it with boiled rice. I used up a little of the leftover sauce with grilled sausages and mash the next night for supper. Enjoyed by the whole family.

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