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Chicken with Mandarin, Harissa, Honey & Thyme

Chicken with Mandarin, Harissa, Honey & Thyme

Chicken with Mandarin, Harissa, Honey & Thyme

Serves 6

2 mandarins, one zested and juiced, one segmented and segments then halved
1 Tbsp Colonna mandarin infused extra virgin olive oil
1.5 Tbsp of your favourite J. Friend & Co 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
6 Mahy Farms boneless chicken thighs  
2 Tbsp extra virgin olive oil (EVO)
2 Tbsp Sunmuscat clusters , soaked in a little mandarin juice
75g toasted Marcona almonds
Fresh coriander, to garnish 

Make the marinade by combining the mandarin zest and juice, mandarin oil, honey, thyme, garlic and harissa. 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 oven-proof 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. Serve alongside some cooked fregola if desired.

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