Chicken with Mandarin, Harissa, Honey & Thyme
The Zest and juice of 1 mandarin
1 mandarin, segmented (segments halved)
1.5 Tbsp of your favourite
1 tsp fresh thyme leaves
1 clove of garlic, crushed
Sea salt and freshly ground black pepper
2 Tbsp, soaked in a little mandarin juice
Fresh coriander, to garnish
Make the marinade by combining the mandarin zest and juice, thyme, honey, garlic, harissa and mandarin oil, Season with salt and pepper and add the chicken thighs. Marinate overnight in the fridge or at room temperature for one hour.
Pre-heat your oven to 180C. Heat the EVO in a large frying pan, add the chicken thighs and allow them to brown on one side. Turn the chicken over, add the remainder of the marinade and bake in your preheated oven for 10 minutes. Remove from the oven and set the chicken aside in a warm place. Add the Sunmuscat seedless grapes and mandarin segments to the pan juices and heat through. Serve the chicken with the juices from the pan and garnish with the fresh coriander and toasted almonds.
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