Yields4 Servings
 1 tbsp olive oil
 1 medium onion finely sliced
 2 tsp cumin seeds
 1 clove garlic, chopped
 1 tbsp grated, fresh ginger
 8 chicken thighs (bone-in) skin removed
 1 x 400g tin chopped tomatoes
 2 tbsp harissa paste
 1 tbsp honey
 1 x 400g tin chickpeas, drained and rinsed
 200 g spinach

Heat the oil in a large frying pan and add the onion, cumin seeds, garlic and ginger and fry gently for 4 minutes, until slightly softened, then add the chicken


Fry the chicken for about 3 minutes on each side, stirring the onion occasionally; add the tomatoes, harissa paste, honey and 150ml water; stir in the chickpeas, cover and simmer gently for 35-40 minutes or until the chicken is cooked through


Remove the lid, stir in the spinach and season to taste; increase the heat and simmer vigorously until the sauce has reduced slightly; serve with couscous

Shopping cart


No products in the cart.

Continue Shopping