I’ve loved North African flavours ever since my 6 week stint in Morocco, way back in 2014.
I volunteered in schools, orphanages and homeless shelters with an organisation based in Marrakesh for the summer and not only was it my first lone adventure but it trigger my curiosity for food of other cultures.
I found my love for olives and lamb and was taught how to cook using a tagine – I would recommend a break in Morocco to anyone. So rich in culture and a bargain to visit.
So this week, I’ve felt nostalgic and knocked up another really simple yet incredibly vibrant North Africa inspired dish; Harissa Chicken and Chickpea Casserole.
Here’s the recipe for two people…
- 2 chicken breasts
- 2 red onion, roughly chopped
- 2 garlic cloves, finely sliced
- 1 400g tin of chopped tomatoes
- 1 400g tin of chickpeas, drained
- 0.5 chicken or vegetable stock cube to make 100ml of stock
- 1.5 tablespoons of harissa paste (less if you’re not a fan of spice)
- Juice of 1/2 lemonHandful of roughly chopped fresh parsley and a sprinkling of pomegranate seeds to garnish
- Chilli oil
How to make it:
You’ll need to preheat your oven to 180 degrees and drizzle a casserole dish with a generous amount of chilli oil.
If you like your spice more on the mild side, just use normal olive oil or even low calorie spray.
Add your chicken to the dish and add another drizzle of oil.
Once the oven is preheated, pop the casserole dish in for around 10 minutes, turning your chicken breasts half way through.
Whilst your chicken is cooking, add the chopped onions to a pan with oil (chilli or normal depending on your tastebuds) and cook on a medium heat.
Once soft and slightly brown (5ish minutes), add the garlic.
Cook for a further 2 minutes and then add the chickpeas, stock, tomatoes, lemon juice and harissa.
Give it all a good stir and leave up simmer gently until the chicken is ready.
Once your chicken has had its ten minutes, take it out and pour over your chickpea and harissa sauce.
Make sure the chicken is fully coated and pop it back into the oven for a further 20 to 25 minutes.
Once the chicken is completely cooked and the juices are running clear when you cut into it, garnish with your chopped parsley and pomegranate.
You can eat this number on it’s own or with a small side of rice, like we did.
Enjoy! And do let me know what you think in the comments!
Lots of love, LB x