Harissa chicken and white bean bake
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 2 x 400g tins plum tomatoes
- 1 tbsp sherry vinegar
- 2 large cloves garlic
- 1 tsp fennel seeds
- 8 whole chicken thighs
- 2 tbsp Belazu rose harissa
- 1 tbsp olive oil
- 2 x 400g tins white beans, drained and rinsed
- 150g mixed olives, pitted
- small bunch basil leaves
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. Using a blender, blitz the plum tomatoes with the sherry vinegar, garlic and fennel seeds to make a smooth sauce. Season and set aside.
- STEP 2
Season the chicken thighs all over and rub the harissa underneath the skin. Heat the oil in a large shallow casserole over a medium-high heat. Fry the thighs in two batches, skin-side down, for 5 minutes or until the skins are golden. Remove to a plate.
- STEP 3
Lower the heat, then pour the tomato sauce into the pan. Tip in the beans and olives. Mix, then nestle the chicken thighs, skin-side up, into the sauce. Put into the oven for 35-40 minutes or until the chicken is cooked through and the bean stew has reduced. Scatter over basil leaves to serve.
