Lemon & Harissa Chicken with Fregola
© Recipe by Julie Le Clerc
2 medium onions, chopped
each cut in halfSea salt and freshly ground black pepper
1 1/2 Tbsp , plus extra to serve
2 Tbsp fresh oregano, chopped
1 cup , drained
½ jar (4 wedges), flesh removed, skin rinsed and finely sliced
1 ¼ cups
Handful Italian parsley leaves, to garnish
Heat the EVO in a large flameproof casserole pan with a lid. Add the onions and cook for 10 minutes over a medium heat until soft but not brown. Remove the onions from the pan and set aside.
Season the chicken, add to the hot pan and cook until brown on both sides. Return onions to the pan, add in the harissa, passata, stock, honey, vinegar, oregano, olives and preserved lemon. Give everything a good stir, then bring to the boil. Turn down the heat, cover pan with a lid and simmer very gently for 10 minutes.
Stir in the fregola, cover and simmer for 15-20 minutes or until the fregola is al dente and the liquid mostly absorbed. Season again if necessary. Scatter with parsley, to garnish and serve with extra harissa on the side if desired.
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