Ingredients
- 3 tbsp of olive oil
- 6 chicken thighs, with bones (use boneless if preferred but they won't have as much flavour)
- 2 tbsp of harissa spice
- 175 ml of water
- 1 pinch of salt
- 2 red onions, thinly sliced
- 1 tsp of bart infusions garlic paste
- 1 tsp of bart infusions ginger paste
- 1 pinch of freshly ground pepper
- 100 g of pitted green olives
- 0.5 preserved lemon, cut the peel into strips
- 1 tbsp of chopped fresh parsley
- 1 handful of fresh coriander, chopped, to garnish
Method
Step 1
In a heavy-based casserole dish with a well-fitting lid, heat the oil. Add the onion cook gently for 15-20 minutes, until very soft. Remove the onion and add the chicken. Cook until browned all over.Step 2
Stir in the Harissa and cook for 1 minute then return the onions to the pan. Add the garlic, ginger and water and season with salt and pepper. Bring to the boil then reduce the heat, cover the pan and simmer very gently for 45 minutes.Step 3
Stir in the olives, preserved lemon, and parsley and cook for a further 10-15 minutes.Step 4
Scatter over the chopped coriander and serve with couscous or rice.