Sticky marmalade and harissa chicken
Serves 4
Easy
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There couldn’t be a simpler weeknight dinner than this. There will be plenty of sauce, so serve with rice or grains to soak it up, and perhaps a bitter leaf salad
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- 8 whole chicken thighs
- 100g fine cut or shredless marmalade
- 1 tsp dried coriander leaf
- 1 tsp dried thyme
- 2-3 tbsp rose harissa(see notes below)
- 1 tbsp olive oil
Nutrition: per serving
- kcal325
- fat18.8g
- saturates4.5g
- carbs17.9g
- sugars16.7g
- fibre0.8g
- protein20.7g
- salt0.5g
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Heat the oven to 190C/fan 170C/gas 5. Put the chicken thighs into a roasting dish just large enough so they all fit snugly.
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In a small bowl, mix together the rest of the ingredients with some seasoning and pour over the chicken, making sure to coat each piece well. Bake in the middle of the oven for 50 minutes, until the skin is crispy and the meat cooked all the way through. Rest for a couple of minutes and then serve, with plenty of the sauce from the dish.
