One-pot Moroccan chicken

Method Season the chicken breasts all over with the cumin and lots of ground black pepper. Heat the oil in a large non-stick frying pan and cook the chicken with the onion for 4 mins. Turn the chicken over and cook for a further 3 mins. Stir the onions around the chicken regularly as they cook. Tip the tomatoes and 250ml water into the pan and stir in the harissa, honey, courgettes and chickpeas. Bring to a gentle simmer and cook for 15 mins until the chicken is tender and the sauce has thickened slightly. PER SERVING 293 kcalories, protein 36g, carbohydrate 22g, fat 6 g, saturated fat 1g, fibre 4g, sugar 10g, salt 0.9 g