Moroccan Chicken
Over a year ago
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Ingredients
- 1 Tsp Ground cumin
- 4 Chicken breasts. boneless and skinless
- 1 Tbsp Olive Oil
- 1 Onion. sliced
- 400gm Chopped Tomatoes
- 2 Tbsp Harissa Paste
- 1 Tbsp Clear Honey
- Medium Courgettes, thickly sliced
- 400gm chickpeas
Accompaniment
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Description
A North African chicken casserole that's low in fat, packed with veg and flavoured with harissa.
Method
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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.
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 in a preheated oven at 180c for 1 hour until the sauce is thick.
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