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Lemon & Harissa Chicken with Fregola

Lemon & Harissa Chicken with Fregola

© Recipe by Julie Le Clerc

Lemon & Harissa Chicken with Fregola

Serves 6

2-3 Tbsp extra virgin olive oil (EVO)
2 medium onions, chopped
600g Mahy Farms skinless boneless chicken thighs, each cut in half
Sea salt and freshly ground black pepper
1½ Tbsp Julie Le Clerc harissa , plus extra to serve
½ cup Sabato tomato passata
2 cups Sabato chicken stock
1 Tbsp J. Friend
1 Tbsp Capirete 20 year sherry vinegar
2 Tbsp fresh oregano, chopped
1 cup Losada manzanilla olives , drained
4 wedges Julie Le Clerc preserved lemons , flesh removed, skin finely sliced
1¼ cups Quisardegna fregola
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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