Dinner

One-Pot Moroccan Chicken with Harissa, Chickpeas, and Courgettes Recipe

Name: One-Pot Moroccan Chicken with Harissa, Chickpeas, and Courgettes Recipe
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Cuisine: Moroccan
Ingredients: 4 skinless chicken breasts; 1 tsp ground cumin; Ground black pepper, to taste; 1 tbsp olive oil; 1 onion, finely sliced; 400g can cherry tomatoes; 2 tbsp harissa paste (e.g., Belazu Rose Harissa); 1 tbsp clear honey; 2 medium courgettes, thickly sliced; 400g can chickpeas, drained and rinsed

ByJake Silas January 17, 2026January 17, 2026

Jump to Recipe

Introduction

This one-pot Moroccan chicken is a vibrant and comforting dish that brings together tender chicken breasts, warming spices, and fresh vegetables. Perfect for a flavorful weeknight meal, it’s easy to prepare and full of hearty ingredients.

A silver metal pot filled with a rich reddish-brown tomato sauce topped with three light golden brown chicken breasts sprinkled with black pepper. Inside the sauce, there are yellowish chickpeas, light green sliced zucchini, and caramelized onions spread around the chicken. The pot sits on a gray cloth over a white marbled surface with a pale striped cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 skinless chicken breasts
1 tsp ground cumin
1 tbsp olive oil
1 onion, finely sliced
400g can cherry tomatoes
2 tbsp harissa paste (we used Belazu Rose Harissa)
1 tbsp clear honey
2 medium courgettes, thickly sliced
400g can chickpeas, drained and rinsed

Instructions

Step 1: Season the chicken breasts all over with the ground cumin and plenty of ground black pepper.
Step 2: Heat the olive oil in a large non-stick frying pan over medium heat. Add the chicken breasts and the sliced onion, cooking for 4 minutes without moving the chicken.
Step 3: Turn the chicken over and cook for another 3 minutes. Stir the onions around the chicken regularly as they cook to soften them and develop flavor.
Step 4: Add the canned cherry tomatoes and 250ml of water to the pan. Stir in the harissa paste and honey until well combined.
Step 5: Add the thickly sliced courgettes and drained chickpeas to the pan. Bring the mixture to a gentle simmer.
Step 6: Cover and cook for 15 minutes, or until the chicken is tender and cooked through and the sauce has thickened slightly.

Tips & Variations

For extra depth of flavor, marinate the chicken with cumin and pepper for 30 minutes before cooking.
Swap courgettes for diced sweet potatoes or bell peppers for a different texture and sweetness.
Add a handful of chopped fresh coriander or parsley just before serving to brighten the dish.
If you prefer less heat, reduce the harissa paste to 1 tablespoon or omit it entirely.

Storage

Store any leftover Moroccan chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of water if the sauce has thickened too much.

How to Serve

A large metal pot filled with a rich reddish-brown sauce forms the base layer. On top of the sauce, there are three pieces of cooked chicken breast, golden-brown with a slightly speckled texture of black pepper. Mixed within the sauce around the chicken are slices of light green zucchini, beige chickpeas, and caramelized onions, adding varied textures and colors. The pot sits on a light gray cloth on a white marbled surface, with a striped cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well in this recipe and may stay juicier during cooking. Adjust the cooking time slightly to ensure they are cooked through.

Is this dish spicy?

The heat level depends on the amount and type of harissa paste used. You can adjust the quantity to your taste or choose a milder harissa to reduce spiciness.