Harissa Chicken Stew

Low in fat, packed with veg and flavour, this one-pot dish is a great, healthy dinner either on it’s own or with rice/buttery potatoes. Good, easy comfort food – my favourite kind!!!

Ingredients (for 2);

  • 2 chicken breasts, diced.
  • 1 tsp ground cumin
  • 1 onion, finely diced
  • 400g cherry tomatoes
  • 1 tbsp harissa spice mix
  • 1 tsp honey
  • 1 medium courgette, thickly sliced
  • 400g kidney beans, drained and rinsed
  • 1 clove garlic, minced
  • 1 chilli, finely chopped (optional for a bit of spice)
  • 2 medium potatoes, chopped into large bitesize pieces
  • 1 tbsp of butter

Method (takes approx. 25-30 mins);

  1. Season the chicken all over with cumin and lots of ground black pepper.
  2. Put the potatoes in a pan covered well with water on a high heat and boil for 20-25 mins until soft enough to put a fork through.
  3. Heat some oil in a large non-stick frying pan and cook the chicken with the onion for 5 – 7 minutes until the chicken is browned and cooked through.
  4. Mix in the tomatoes, harissa, honey, courgettes and kidney beans.
  5. Bring to a simmer until the chicken is tender and the sauce has thickened, about 15 mins.
  6. Drain the potatoes and mix in the butter roughly so the potatoes are slightly “crushed”
  7. Serve the potatoes with the stew poured over them – nom nom!!!

A lovely, warming bowl of goodness with a bit of heat in the background. Please give this recipe a try and let me know what you think!

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Happy munching 🙂





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