Easy ONE-POT SUPPERS: Moroccan Chicken with Chickpeas

A fragrant and spicy dish, influenced by the tagines of Morocco and Tunisia. Harissa is a blend of chilli, garlic, spices and oil. For this dish we have used a variety with rose, as we like the subtle flavour it adds.

preparation time: 10 minutes
cooking time: 50 min
nutrition facts: 350 calories (kcal), 15g fat and 18g carbohydrate per serving
serves: 6

Ingredients

• 12 chicken pieces, to include thighs, drumsticks and breasts
• 1 large onion, slices
• 2 garlic cloves, crushed
• 2 level tbsp Belazu rose harissa (Sainsbury's Special Selection)
• Good pinch of saffron
• 1 cinnamon stick
• 600 ml (1 pint) chicken stock
• 75g (3 oz) raisins
• 2x 410g cans chickpeas, drained and rinsed

Preparation

• Heat a large, wide, non-stick pan. Add the chicken pieces, skin-side down, and fry until well browned all over. Add the onion and garlic and stir together for 5 min.
• Add the harissa, saffron, 1 level tsp salt and the cinnamon stick and season well with freshly ground black pepper. Pour the stock over and bring to the boil, then reduce the heat, cover and simmer gently for 25-30 min.
• Add the raisins and chickpeas and bring to the boil. Simmer uncovered for 5-10 min.
• Serve the chicken with warm flatbreads, such as plain naans or pittas.

One-Pot Suppers

This article is part of the "One-Pot Suppers"-special; An ideal way of cooking for those who prefer spending more time outside the kitchen, but want a delicious and healthy meal anyway! If you're interested, you should take a look at the other articles in this category:

• Prawn and paksoi stir-fry
• Potato Pan-fry
• Curried Coconut Vegetable Rice
• Smoked Cod and Sweetcorn Chowder

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