One-Pot Moroccan Chicken

This North-African chicken dish is packed with veg and beautifully flavoured with harissa. Warm and satisfying and using only a single pan, it's perfect for the colder months and will be a definite winner for the whole family.

serves 4

Ingredients

4 skinless chicken breasts
1tsp ground cumin
1tbsp olive oil
1 onion, finely sliced
400g can cherry tomatoes
2tbsp harissa paste
1/2tbsp honey
2 medium courgettes, thickly sliced
400g can chickpeas, drained and rinsed
2 large bags baby spinach, washed
300g brown rice to serve

Method

Season the chicken breasts all over with the cumin and plenty of freshly ground black pepper
Heat the oil in a large frying pan and cooked the chicken with the onion for approximately 4 minutes. Turn the chicken over and continue to cook for a further 3 minutes, stirrying the onion around regularly as they cook
Tip the tomatoes and 250ml water into the pan. Add the harissa paste, honey, courgettes and chickpeas. Bring to a gentle simmer and cook for 15 minutes, until the chicken is tender and the sauce has thickened slightly. Put rice onto boil.
Add both bags of spinach and gently stir in until wilted
Serve immediately with brown rice