My husband calls this Arabian Chicken because it uses Harissa, but it is actually just a fairly simple chicken bake with tomatoes, Harissa and cheese. Very tasty, slightly spicy and I do hope you'll enjoy it!
400g chicken breast in cubes or strips
400g tinned tomatoes
2 tbsp Harissa paste (e.g. Fnare or Le Phare Du Cap Bon Tunisie)
1 large onion, sliced
2 tbsp extra thick double cream (or thick yoghurt)
3 garlic gloves, crushed
2 medium tomatoes, sliced
50g grated cheese
2 tsp Schwartz Reduced Salt Season-All (not the standard one as this has a different recipe)
0,5 tsp Schwartz Moroccan Spice Mix
Salt & Pepper
Fry of the chicken in some coconut oil, or any other oil that you prefer.
Set aside, and fry off the onions and garlic. Add the tinned tomatoes, the Harissa paste, the spices and cream (yoghurt). Simmer at a low temperature for about 5 minutes before adding the chicken again. Simmer for another 5 minutes.
Add the mixture to casserole dish and evenly distribute the tomatoes on the mixture. Add the cheese and bake in the oven at 200C for about 15 mins.
© Cook, Little Pot, Cook - 2017