One-pot harissa chicken

• skinless chicken breasts↗4
• ground cumin↗1 tsp tsp
• olive oil↗1 tbsp tbsp
• onion↗1

  finely sliced

• can cherry tomato↗400g g
• harissa↗2 tbsp tbsp

  paste (we used Belazu Rose Harissa)

• clear honey↗1 tbsp tbsp
• medium courgettes↗2

  thickly sliced

• can chickpea↗400g g

  drained and rinsed

Step-by-step instructions

1. 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.

2. 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.