Savour the comfort of this smoky, slightly spiced harissa chicken bake. This delightful winter dish combines creamy El Navarrico chickpeas, sweet Opito honey, smoky paprika, and Julie Le Clerc's renowned harissa, creating a staple dish you'll return to again and again.
Serves 3-4
500g Mahy chicken thighs
1 red onion chopped into chunks
1 tsp La Chinata smoked paprika
1 tbsp Julie le Clerc harissa
220g El Navarrico sliced pimientos
325g El Navarrico chickpeas
1 tsp cumin
1 1/2 tbsp Opito Bay honey
Juice of half a lemon
3 garlic cloves crushed
Italian parsley, finely chopped
2 tbsp Pons traditional extra virgin olive oil
Sal de Añana Spring Salt
Preheat the oven to 200°C. In a medium-sized bowl, mix all ingredients with the chicken thighs. Transfer the mixture to the fridge and let it marinate for 30 minutes.
Place the marinated chicken in an oven-proof dish and bake for 35-40 minutes, or until browned and cooked through. Stir halfway through to prevent burning.
Remove from the oven and garnish with Italian parsley and crumbled feta, if desired.
