Marmalade Chicken with Sticky Harissa

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


  1. 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.
  2. 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.
  3. Remove from oven and set thighs aside to keep warm. Pour cooking juices into a small pan and boil until slightly reduced.
  4. Serve chicken with couscous or grains and pour over the sticky sauce.

Serves 4