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Recipe Of The Week - One Pot Moroccan Chicken


This North-African chicken dish is packed with veg and beautifully flavoured with harissa. Warm and satisfying and using only a single pan, it's perfect for the colder months and will be a definite winner for the whole family.

serves 4


  • 4 skinless chicken breasts
  • 1tsp ground cumin
  • 1tbsp olive oil
  • 1 onion, finely sliced
  • 400g can cherry tomatoes
  • 2tbsp harissa paste
  • 1/2tbsp honey
  • 2 medium courgettes, thickly sliced
  • 400g can chickpeas, drained and rinsed
  • 2 large bags baby spinach, washed
  • 300g brown rice to serve



  1. Season the chicken breasts all over with the cumin and plenty of freshly ground black pepper
  2. Heat the oil in a large frying pan and cooked the chicken with the onion for approximately 4 minutes. Turn the chicken over and continue to cook for a further 3 minutes, stirrying the onion around regularly as they cook
  3. Tip the tomatoes and 250ml water into the pan. Add the harissa paste, honey, courgettes and chickpeas. Bring to a gentle simmer and cook for 15 minutes, until the chicken is tender and the sauce has thickened slightly. Put rice onto boil.
  4. Add both bags of spinach and gently stir in until wilted
  5. Serve immediately with brown rice


To help energise, engage and motivate staff our Power Up & Motivate With Positive Nutrition Workplace Wellbeing Initiatives can be helpful. To find out more call Anna Mason on 07778 218009 for an obligation free conversation.

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