This article was written for Annabel & Grace, which is now part of Rest Less.
Servings
4
servingsPrep time
55
minutesThis very easy recipe for Sticky Marmalade and Harissa Chicken Thighs adds a piquancy and a sweetness to one of the world’s most popular foods.
Ingredients
8 chicken thighs, skin on
dried coriander leaf 1 tsp
dried thyme 1 tsp
rose harissa 2-3 tbsp
olive oil 1 tbsp
fine cut marmalade 100g
Directions
- 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.
- 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.
Notes
- Harissa is a chilli and spice paste used in Middle Eastern cooking. Rose harissa has added dried rose petals that give a subtle sweetness to balance out the chilli heat.
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