Moroccan chicken

AuthorGeo FoodsCategory

Ingredients

 4 skinless chicken breasts
 1 tsp ground cumin
 1 tbsp olive oil
 1 onion, finely sliced
 400 g cherry tomato
 2 tbsp harissa paste
 1 tbsp honey
 400 g can chickpea, drained and rinsed

Preparation

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 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.

Related Recipes

Ingredients

 4 skinless chicken breasts
 1 tsp ground cumin
 1 tbsp olive oil
 1 onion, finely sliced
 400 g cherry tomato
 2 tbsp harissa paste
 1 tbsp honey
 400 g can chickpea, drained and rinsed

Directions

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 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.

Moroccan chicken

Leave a Reply

Your email address will not be published.