Try our harissa chicken then check out more harissa recipes.
Ingredients
- plum tomatoes 2 x 400g tins
- sherry vinegar 1 tbsp
- garlic 2 large cloves
- fennel seeds 1 tsp
- whole chicken thighs 8
- harissa 2 tbsp
- olive oil 1 tbsp
- white beans 2 x 400g tins, drained and rinsed
- mixed olives 150g, pitted
- basil leaves small bunch
Method
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Step 1
Heat the oven to 200C/fan 180C/gas 6. Using a blender, blitz the plum tomatoes with the sherry vinegar, garlic and fennel seeds to make a smooth sauce. Season and set aside.
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Step 2
Season the chicken thighs all over and rub the harissa underneath the skin. Heat the oil in a large shallow casserole over a medium-high heat. Fry the thighs in two batches, skin-side down, for 5 minutes or until the skins are golden. Remove to a plate.
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Step 3
Lower the heat, then pour the tomato sauce into the pan. Tip in the beans and olives. Mix, then nestle the chicken thighs, skin-side up, into the sauce. Put into the oven for 35-40 minutes or until the chicken is cooked through and the bean stew has reduced. Scatter over basil leaves to serve.
Nutritional Information
- Kcals 442
- Fat 22.8g
- Saturates 5.3g
- Carbs 18.7g
- Sugars 8.3g
- Fibre 11.4g
- Protein 34.8g
- Salt 1.7g
