Serves 4
chicken breasts 4, skinless
cumin powder 1 tsp
black pepper a pinch, ground
olive oil 1 tbsp
onion 1, finely sliced
cherry tomatoes 400g, halved
harissa paste 2 tbsp (try Al Fez available at gourmet stores)
honey 1 tbsp
zucchini 2 medium, thickly sliced
chickpeas 400g, boiled and drained
salt to season
Season the chicken breasts all over with the cumin and black pepper. Heat the oil in a 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 as they cook.
Tip the tomatoes and 250ml water into the pan and stir in the harissa, honey, zucchini and chickpeas. Bring to a gentle simmer and cook for about 7-8 minutes until the chicken is tender and the sauce has thickened slightly. Season to taste and serve immediately with pita bread or rice.