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  • 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


  • 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.


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