Harissa Chicken

cook 30 mins
  • 3 tablespoons olive oil
  • 1 large onion, roughly chopped
  • 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.
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