Harissa Chicken Thighs with Marmalade & Moroccan Potatoes

Harissa Chicken Thighs with Marmalade

  • 4 Chicken thighs
  • 2 teaspooons rose harissa paste
  • 2 tablespoons marmalade
  • ½ teaspoon salt
  • 125ml orange juice

Mix the harissa and marmalade with a little of the orange juice and rub into the chicken thighs. Leave to marinade for at least ½ an hour – overnight if possible.
Line a tray just big enough to hold them with baking parchment – tuck them in nicely and pour the rest of the orange juice around them.
Cook for around ½ an hour at 180.

Moroccan Potatoes

  • 20 new potatoes or 4 old potatoes (or even cooked potatoes)
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon ground fennel
  • 2 teaspoons salt
  • 1 level tablespoon chopped garlic (please try to use the real thing – everything else does NOT taste the same!)
  • 1 tablespoon chopped fresh ginger or ginger pasted from a jar
  • 1 tablespoon olive oil
  • 1 onion
  • 1 red peppers
  • 1 green peppers
  • ½ yellow pepper
  • Juice of half a lemon
  • 1 tablespoon chopped fresh coriander
  • Heat the oven to 180 degrees C.
  • Cut the potatoes in half or until they are all a similar size.
  • Place in a metal baking tin and mix in spices plus salt, ginger, oil and garlic.
  • If using raw potatoes – place in the oven for 30 minutes.
  • Slice the pepper and onions and add them to the cooked potatoes and return the pan to the oven for around 15 more minutes.
  • Remove from oven and turn over then place back in the oven for a further 10 – 15 minutes.
  • Once tender remove from oven and stir through lemon and coriander..


Comments are disabled.