This is another recipe from Persiana by Sabrina Ghayour. It takes about 5 minutes to prepare, 45 minutes to cook and tastes really good. The first time I made this dish I bought a well-known brand of harissa and was a bit disappointed as it had too much vinegar in it. That affected the overall flavour. The second time I used Tahsin’s harissa which is a balanced blend of hot chilli paste, herbs and spices and olive oil. It was perfect for this.
Ingredients (for 4)
4 whole free range chicken legs and thighs
2 preserved lemons, any seeds removed and roughly chopped (include the flesh)
2 tbsps Tahsin’s harissa blend
Preheat your oven to 180°C. Drizzle a little olive oil into an oven dish.
Blend the preserved lemons, harissa and 1-2 tbsps of olive oil in a food processor to make a thick paste. Add more oil if necessary.
Put a thick coating of the paste on both sides of each piece of chicken and place each in the oven dish.
Bake for about 45 minutes or until the chicken is cooked.
Serve with a bulgar wheat or couscous salad.
Chicken pieces – Wild Game
Harissa – Tahsin, Turkish Bazaar
Preserved lemons – La Cigale Kitchen Shop