One-Pan Harissa Chicken & Chickpeas
Spicy, rich and comforting – this is an easy stew of North African spiced chicken and chickpeas that’s great for a weeknight dinner. Full of flavour from our Ainsley Flavour Bomb (available from selected Morrisons) and delicious served with flatbreads or Ainsley Couscous.
Method
Preheat the oven to 180C/160Cfan
Put the chicken in a bowl and add 2 tsp of the Flavour Bomb and season with salt and pepper. Toss to coat. Cover and chill to marinate if you have the time.
Heat the oil over medium-high heat in a large oven proof shallow casserole or deep-sided pan. Add the chicken and cook for 6 minutes on each side or until golden brown. Remove from the pan.
Add the shallots and garlic to the pan and cook for 4 minutes. Stir in the remaining flavour bomb and add the passata, 100ml of water and the honey. Bring to the boil and then add the chickpeas, stirring until coated. Season with salt and pepper. Return the chicken and its juices to the pan, nestling into the sauce.
Transfer to the oven and cook for 15-20 minutes or until the chicken is cooked through (alternatively, you can simmer on the hob until cooked through).
Scatter with coriander and serve with a dollop of Greek yoghurt.
Ingredients
- 6-8 skinless, boneless chicken thighs
- 2 tbsp olive oil
- 4 shallots, thinly sliced
- 3 cloves of garlic, minced
- 1 x Ainsley North African Harissa Flavour Bomb
- 200ml of passata
- 1 tbsp honey
- 1 x 400g tin of chickpeas, rinsed, drained
- 2 tbsp chopped coriander
- Greek yoghurt, to serve