Stewed harissa chicken with cauliflower and mint
Stir the chicken together with cauliflower, tomato cubes, chickpeas and harissa in one pan. You'll finish it with a coin.
Clean the onion and cut into half rings. Cut the cauliflower florets into quarters.
Heat the oil in a frying pan and fry the onion, cauliflower and harissa for 5 minutes on low heat.
Meanwhile, cut the chicken into strips. Put the chickpeas in a colander and rinse. Add the chicken, chickpeas, tomato cubes, the water and the apricot pieces.
Bring to the boil, put the lid on the pan and simmer for 10 minutes on low heat.
Meanwhile, cut the fresh mint into strips and mix through the oven. Serve in deep plates.
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