One Pan Moroccan Chicken - cooking recipe

Ingredients

2 boneless skinless chicken breasts
1/4 teaspoon black pepper, ground
1/2 large yellow onion, sliced
0.5 (14 ounce) can cherry tomatoes
4 ounces water or 4 ounces chicken broth
0.5 (15 ounce) can can chickpeas, drained
1 medium zucchini, sliced
1 tablespoon harissa
1/4 teaspoon ground cumin

Preparation

Season the chicken with black pepper and ground cumin.
In a large skillet sprayed with olive oil cooking over medium heat with sliced onion.
Cook until chicken breasts are lightly browned, about 3 minutes.
Add the cherry tomatoes, water or broth, chickpeas, harissa and zucchini.
Simmer for 20 minutes, stirring occasionally until chicken is done and sauce is thickened.
I serve this with steamed couscous.