Harissa chicken with olives and chickpeas
Harissa chicken
800 g chicken thighs, skinless, boneless | |
2 cloves of garlic | |
150 g olives, taggiasca, pitted | |
2 tbsp harissa paste | |
1 tbsp cane sugar | |
Salt | |
Pepper | |
Put all the ingredients in a mixing bowl. Marinate and season the chicken. | |
(Pre-)heat cooking space to 160°C with Hot air humid | |
1 tin of chickpeas, about 400 g | |
2 lemons | |
400 g date cherry tomatoes | |
Put the chickpeas in the porcelain dish and sit the marinated chicken on top. | |
Cut the lemons in half and place in the porcelain dish as well. To finish, scatter the tomatoes over the top. Put the porcelain dish on the wire shelf in the preheated cooking space. Cook. | |
Put the food in | |
Hot air humid 160°C for 1 Hrs | |
Take the chicken out of the cooking space. Remove the caramelized lemon from the dish and squeeze over the chicken. |
Lemon gremolata
50 g parsley, flat-leaved | |
1 lemon | |
2 cloves of garlic | |
For the gremolata, zest and juice the lemon. Peel and crush the garlic. Pull the parsley leaves off the stalks and chop finely. Mix 1 tbsp of lemon zest, 1 tbsp of lemon juice, garlic and parsley together. | |
Serve the chicken with the lemon gremolata. |
- Porcelain dish ½ GN, depth 65 mm
- Wire shelf
Quantity | Ingredient |
---|---|
1 | lemon |
400 g | date cherry tomatoes |
1 tin of | chickpeas |
50 g | parsley |
Pepper | |
2 tbsp | harissa paste |
2 | lemons |
4 | cloves of garlic |
150 g | olives |
1 tbsp | cane sugar |
800 g | chicken thighs |
Salt |
Customer reviews (1)
-
Ruth P.
Customer review in German
Harissa-Poulet
March 10, 2020
Sehr gut gelungen, super Rezept zum vorbereiten. Habe es noch mit Sellerie und Frühlingszwiebeln und Kartoffeln ergänzt.
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