A deliciously spicy, fragrant dish making use of fiery harissa paste and ras-al-hanout Moroccan spice blend. Gorgeously warming and filling, serve with rice, cous cous or nice warm pitta or flatbread straight from the oven!
Add all ingredients to a jar, mix well.
Store in an air tight jar for up to two months
Fry the onion and carrot in olive oil, when they are beginning to brown add the garlic and ginger, stir around and then add the harissa paste and Moroccan spice.
Add a splash of water and then add the chicken. Once the chicken is sealed, add the tin of tomatoes, tomato puree, salt, black pepper, sugar and stock cube. Add a splash of water to loosen the mix a bit so the chicken is mostly covered.
After 15 minutes, add the chickpeas, green beans, peppers and cook for around 45-60 mins.
Towards the end of cooking adjust the seasoning and add a good squirt of lemon juice.
Ingredients
Directions
Add all ingredients to a jar, mix well.
Store in an air tight jar for up to two months
Fry the onion and carrot in olive oil, when they are beginning to brown add the garlic and ginger, stir around and then add the harissa paste and Moroccan spice.
Add a splash of water and then add the chicken. Once the chicken is sealed, add the tin of tomatoes, tomato puree, salt, black pepper, sugar and stock cube. Add a splash of water to loosen the mix a bit so the chicken is mostly covered.
After 15 minutes, add the chickpeas, green beans, peppers and cook for around 45-60 mins.
Towards the end of cooking adjust the seasoning and add a good squirt of lemon juice.
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