One Pan Harissa Chicken & Chickpeas

Ingredients

• 1kg chicken thighs

• 1 tsp cumin seasoning

• 2 tbsp Belazu rose harissa paste
  

For the Sauce:

• 1 onion, chopped

• 1 tbsp garlic

• 1 red pepper, sliced

• 1 can (400g) chickpeas, drained

• 1 can (400g) chopped tomatoes

• 1 tbsp smoked paprika

• 1 tbsp cumin seasoning

• Olive oil (for frying)
  

To Serve:

• Fresh parsley
• Lemon wedges
• Rice, potatoes, or crusty bread (optional)

Instructions

• Marinate the chicken.
  In a bowl, coat chicken thighs with 1 tsp cumin, 2 tbsp harissa paste, salt, and pepper. Let sit for at least 10 minutes (or overnight for maximum flavour).

• Sear the chicken.
  Heat a large non-stick pan over medium heat with a drizzle of olive oil. Cook the chicken for 15 minutes, turning occasionally, until the skin is golden, crisp, and cooked through. Remove and set aside.

• Build the sauce.
  In the same pan, add onion, garlic, and red pepper. Sauté for 5–10 minutes until soft and fragrant.

• Add the spices and base.
  Stir in chopped tomatoes, 1 tbsp smoked paprika, and 1 tbsp cumin seasoning. Season with salt and pepper, then simmer for 5 minutes.

• Add chickpeas & return chicken.
  Stir in chickpeas and cook for another 5 minutes, then return the chicken (plus any juices) to the pan. Simmer together for 5–10 minutes so the flavours combine.

• Garnish & serve.
  Finish with chopped parsley and a squeeze of lemon. Serve hot with rice, potatoes, or crusty bread — and enjoy!

CALORIES

520

PROTEIN

45g