Chicken and vegetable one pot

Prep: 5 mins

Cook: 25 mins

A chicken casserole low in fat, loaded with vegetables and flavour.

515g skinless chicken fillets

1 tsp ground cumin

1 tbsp olive oil

1 onion, finely sliced

400g tin cherry tomatoes

2 tbsp harissa paste

1 tbsp clear honey

2 medium courgettes, thickly sliced

75g black olives, drained

400g can chickpeas, drained and rinsed

Rub the chicken fillets all over with the cumin and a generous amount of ground black pepper.

Use a large non-stick frying pan and fry the chicken and onion, turning regularly until the chicken is lightly browned and the onions soft.

Tip the tomatoes and 250 ml of water into the pan and stir in the harissa, honey, courgettes, olives and chickpeas.

Bring to a gentle simmer and cook for 15 minutes until the sauce becomes thicker and the chicken cooks through then serve.

Serves
4

Preparation Time
5 minutes

Cooking Time
25 minutes

Main ingredients
Beans, Chicken, Vegetables, Oil, Honey

Recipe Type
Dinner, Family Dinners, Healthy

Cuisine
Moroccan

Level of Difficulty
Easy

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