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One-pot Moroccan Chicken

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  • Author: Rachel Wilcock
  • Total Time: 30 minutes
  • Yield: 4 1x


Taste Africa with this one pot wonder dish



4 skinless chicken breasts
1 tsp ground cumin
1 tbsp olive oil
1 onion, finely sliced
400g can cherry tomato
2 tbsp harissa paste (we used Belazu Rose Harissa)
1 tbsp clear honey
2 medium courgettes, thickly sliced
400g can chickpea, drained and rinsed


  1. Season the chicken breasts all over with the cumin and lots of ground black pepper.
  2. Heat the oil in a large non-stick frying pan and cook the chicken with the onion for 4 mins.
  3. Turn the chicken over and cook for a further 3 mins. Stir the onions around the chicken regularly as they cook.
  4. Tip the tomatoes and 250ml water into the pan and stir in the harissa, honey, courgettes and chickpeas.
  5. Bring to a gentle simmer and cook for 15 mins until the chicken is tender and the sauce has thickened slightly.
  • Prep Time: 5
  • Cook Time: 25


  • Calories: 293