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Crispy Harissa Baked Chicken with Preserved Lemons

Serves 6 - 8

  • 4 organic chicken marylands and 4 chicken wings 
  • 1/4 cup olive oil 
  • 2 cloves garlic, crushed and finely chopped  
  • 2 tablesoons lemon juice 
  • a good pinch salt and pepper
  • 2 tablespoons Harissa dry rub (Herbes make a nice brand) 
  • 1 teaspoon sweek paprika 
  • 3 preserved lemon skins, flesh and pith removed and sliced very thinely
  • 2 tablespoons apricot jam plus 100mls water
  • 2 tablesoons caster sugar  


Combine the minced garlic, salt, pepper, olive oil, lemon juice, harissa and paprika in a medium bowl. Mix well and coat the chicken in the marinade. Cover for at least 1 hour preferably in the fridge.

Preheat the oven to 210 degrees and place a drizzle of oil in the base of a large roasting pan (large enough to hold the chicken pieces). Heat a grill pan quite hot with a dash of oil and char the outside skin of each marryland and wing until golden. Bake the chicken marylands for 10 more minutes in the oven, before adding the winds. Bake for approximatly 30-35 miuntes.

Meanwhile, prpare the glaze of sliced preserved lemons, apricot jam, sugar and 100mls of water. Bring all this to a simmer in a saucepan, until it starts to thicken slightly and become jammy. Baste the chicken with the glaze every ten minutes (using a pastry brush) and drizzle any remainder glaze over chicken just before serving.

Serve chicken with a nice scatter of fresh corander and italian parsely!    

Crispy Harissa Chicken with Preserved Lemons

I like to serve this delicious family chicken dish right from the oven, with a side of crusty bread and a nice salad of breen beans, red onion, toasted pine nuts and pomergranage seeds.

 

 


 
Purchase Fiona Inglis' cookbook for more exciting ways to encourage both children and parents to explore their taste buds through growing and preparing healthy, seasonal recipes. It's sure to entice even the fussiest of eaters!