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Chicken with Mandarin, Harissa, Honey & Thyme

Chicken with Mandarin, Harissa, Honey & Thyme

Serves 6

The Zest and juice of 1 mandarin

1 mandarin, segmented (segments halved)

1 Tbsp Colonna Mandarin Infused Extra Virgin Olive Oil

1.5 Tbsp of your favourite Honey

1 tsp fresh thyme leaves

1 clove of garlic, crushed

1.5 Tbsp Julie Le Clerc Harissa

Sea salt and freshly ground black pepper

2 Tbsp Table Top Australian Sunmuscat Clusters , soaked in a little mandarin juice

2 Tbsp Salvagno Organic Extra Virgin Olive Oil

75g Marcona Almonds (Toasted)

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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