Harrisa Sweet Potato Chicken

Serves: 2

Prep: 15 minutes

Cook: 35 minutes


  • 750ml chicken stock or bone broth
  • 1 onion, peeled and chopped
  • 2 cloves garlic, peeled and chopped
  • 1 red pepper, deseeded and chopped
  • 2 heaped tsp Harrisa spice
  • 1/2 tsp cumin
  • 400g chicken breast or thigh meat, chopped
  • 200g chickpeas, drained and rinsed
  • 1 large sweet potato, peeled and chopped
  • Juice of half a lemon
  • 1 tsp salt
  • Thicken with either arrowroot, cornflour or tapioca flour mixed with water.


  1. Place a small amount of broth or stock in a saucepan and sautee the onions, garlic, pepper, cumin and harissa spices for 5 minutes.
  2. Add the chicken pieces, chickpeas, sweet potatoe and cover with broth. Add the lemon juice and bring to the boil.
  3. Turn down the heat and allow to simmer for 35-40 minutes until the vegetables are soft.
  4. Before serving thicken with either tapioca, arrowroot or cornflour until the sauce reaches your desired consistency.