Harissa chicken & chickpea casserole
Calorie controlled cooking spray
Chicken breast, skinless, raw
1 small, finely chopped
2 clove(s), finely sliced
1 can(s), large
1 can(s), large, drained, drained and rinsed
Chicken stock cube(s)
½ cube(s), to make 150ml
Bart Harissa Paste
1 zest(s) of 1
Lemon Juice, Fresh
3 tablespoons, flat-leaf, chopped
- Mist a heavy-bottomed pan with cooking spray and put over a medium heat. Add the chicken and cook for a couple of minutes on each side, until starting to colour. Remove from the pan and set aside.
- Add the onion to the pan, and cook over a low heat for 5-6 minutes until softened but not coloured. Add the garlic and cook for a further 1-2 minutes.
- Stir in the chickpeas, tomatoes, stock, harissa, and lemon zest and juice. Return the chicken thighs to the pan, making sure they’re nestled under the sauce. Season, bring to a simmer, then cover and cook on a medium-low heat for 20-25 minutes.
- Divide between bowls and serve seasoned to taste and garnished with the parsley.