One-Pot Harissa Chicken

This hearty chicken casserole is low in fat, packed with veg and flavoured with harissa for a satisfying supper.

Ingredients

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

Instructions

STEP 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.

STEP 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.