Recipe of the week – 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
- 1 tsp ground cumin
- 1 tbsp olive oil
- 1 onion, finely sliced
- 400g can cherry tomatoes
- 2 tbsp harissa paste
- ½ tbsp honey
- 2 medium courgettes, thickly sliced
- 400g can chickpeas, drained and rinsed
- 2 large bags baby spinach, washed
- 300g brown rice to serve
Steps
- 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
