This chicken dish is easy to make and is warm and comforting.
3tbsp harissa paste
1tsp pureed garlic
100g fine cut marmalade
1tbsp lemon juice
1tbsp extra virgin olive oil
8 large bone-in chicken thighs
1tsp lightly crushed cumin seeds
1tsp dried thyme or mint
1/2tsp sea salt
- Preheat oven to 190o Warm marmalade in a small pan until melted, and add harissa, dried mint, cumin seeds, garlic and a tablespoon each of olive oil and lemon juice. Season with salt and pepper and cook to make a glaze.
- Lay chicken thighs in a shallow oven-proof dish and pour over marmalade glaze, turning to coat, and scatter with salt and cook for 50 minutes until chicken is cooked through and skin is crispy.
- Remove from oven and set thighs aside to keep warm. Pour cooking juices into a small pan and boil until slightly reduced.
- Serve chicken with couscous or grains and pour over the sticky sauce.