Recipes & Serving Suggestions
Moroccan Chicken Tagine
Julie Le Clerc
3 tablespoons extra virgin olive oil
1 large free-range chicken, cut into 8 portions
Iblea sea salt and freshly ground black pepper
2 tbsp Julie Le Clerc Harissa
2 tbsp runny J. Friend & Co. honey
530g jar Sabato Cherry Tomatoes
1/2 Julie Le Clerc Preserved Lemons, chopped
1 cup large Gordal Olives
1/4 cup fresh coriander leaves
1/4 cup torn fresh mint leaves
Season chicken with salt and pepper. Heat base of a tagine (or a casserole dish), add oil and brown chicken pieces for 1-2 minutes on each side. Spread harissa over chicken and drizzle with honey. Pour over cherry tomatoes and juice and scatter over preserved lemon.
Cover and simmer very gently for 60-75 minutes, adding olives half way through, until chicken tests cooked when a sharp knife is inserted to the bone and the juices run clear. Serve scattered with coriander and mint.