3 chicken breasts, each about 150 g (5 oz), sliced
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons harissa
400 g (13 oz) can chopped tomatoes
150 ml (1/4 pint) hot chicken stock
400 g (13 oz) can chickpeas, rinsed and drained
couscous, to serve (optional)
Heat the oil in a large, heavy-based wok or frying pan and cook the onion and chicken over a high heat for 5 minutes. Add the spices and cook, stirring, for 2 minutes.
Add the harissa and continue to cook for 2 further minutes before adding the chopped tomatoes and stock. Bring to the boil, reduce the heat, cover and gently simmer for 15 minutes, stirring occasionally.
Add the drained chickpeas and cook for a further 2 minutes until piping hot. Serve with couscous fluffed with a drizzle of olive oil, if liked.