Slow-Cooked Chicken Breast with harissa

Prep everything first: chop the aromatics, measure the harissa elements, and pat the chicken breast dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the chicken breast. Cover and cook low and slow, stirring now and then, until rich and spoonable.

Stir in the ras el hanout and the rest of the harissa flavours, letting them cook out for a minute until fragrant.

Add the green beans along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.