Moroccan chicken

  • 31 Aug - 06 Sep, 2019
  • Mag The Weekly
  • Cookery


· 4 skinless chicken breasts

· 1 teaspoon ground cumin

· 1 tablespoon olive oil

· 1 onion, finely sliced

· 400g cherry tomato

· 2 tablespoon harissa paste

· 1 tablespoon honey

· 400g can chickpea, drained and rinsed


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 four minutes. Turn the chicken over and cook for a further three minutes. 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 and chickpeas. Bring to a gentle simmer and cook for 15 minutes until the chicken is tender and the sauce has thickened slightly.