One-pot Moroccan Chicken

Tonight it has to be spicy and simple!   

Ingredients

4 skinless chicken breasts

1 teasp ground cumin

1 tbsp olive oil

1 onion, finely sliced

1 jar of passata

1 - 2 tbsp harissa paste, depending on taste

1 tbsp clear honey

1 red pepper, deseeded and thickly sliced, or from a jar

400g can chickpeas, drained and rinsed

12 soft dried apricots, cut in half, optional

Freshly ground black pepper

Chopped parsley to serve.

Method

Season the chicken breasts all over with the cumin and lots of ground black pepper. Heat the oil in a large non-stick frying pan and cook the chicken with the onion for 4 minutes. Turn the chicken over and cook for a further 3 minutes. Stir the onions around the chicken regularly as they cook.

Tip the tomatoes and 150ml water into the pan and stir in the harissa, honey, courgettes and chickpeas. Bring to a gentle simmer and cook for 15 minutes until the chicken is tender and the sauce has thickened slightly.