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
