INGREDIENTS
2 tablespoons extra virgin olive oil
800 grams boned chicken thighs, skin on
sea salt and freshly ground pepper
2 onions, thinly sliced
3 cloves garlic, thinly sliced
1 1⁄2 teaspoons cumin seeds
pinch saffron, toasted
1-2 tablespoons harissa
2 x 400 gram tins tomatoes, crushed
1 x 300 gram tin cooked chickpeas 1 preserved lemon
METHOD
Chicken: Heat the olive oil in a fry pan. Season the chicken thighs with sea salt and pepper and brown well on both sides. Remove and set aside. Add the onions, garlic and cumin and cook until soft. Add the saffron and harissa and cook for another minute. Add the tomatoes, chickpeas, the finely chopped rind of the preserved lemon and the chicken to the casserole, season well, cover and simmer for 25 minutes. The chicken should be quite soupy.
To serve: Serve the chicken on top of steamed rice or couscous, and a glass of Reserve Viognier
Serves 6
