Making a mouthwatering Moroccan-inspired meal doesn’t have to be difficult – this no-fuss one-pot dinner is full of flavour
Prep:10 mins
Serves 4
800g skinless boneless chicken thighs, cut into large chunks1 tbsp harissa1 tbsp vegetable oil1 large onion, finely sliced1 tsp ground cinnamon1 tsp ground cumin1 tsp ground turmeric500ml chicken stock400g can chopped tomatoes100g raisins400g can chickpeas, drained and rinsed250g couscous, to servesmall handful mint, leaves only, to serve
STEP 1Mix the chicken thighs with the harissa in a large bowl and chill, covered, for 20-30 mins.STEP 2Heat the oil in a large flameproof casserole or tagine dish and fry the chicken for 2-3 mins until browned. Remove from the dish and set aside.STEP 3Fry the onion for 8-10 mins until soft, then stir in the spices. Return the chicken to the dish, together with the stock, tomatoes and raisins. Season, bring to the boil, then reduce the heat to low. Simmer, covered, for 45 mins.STEP 4Add the chickpeas to the dish, and simmer, uncovered, for 15 mins until the sauce reduces slightly and thickens. Serve with couscous and a handful of mint leaves on top.
