Sticky harissa and marmalade-baked chicken
Serves: 4
Prep time: 20 mins Total time: 
Recipe photograph by Ant Duncan
Sticky harissa and marmalade-baked chicken
This tasty recipe is a great way of using up harissa and marmalade that might be lurking at the back of your fridge
Serves: 4
Prep time: 20 mins Total time: 
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Nutritional information (For 2 chicken thighs)
Calories
346Kcal
Fat
17gr
Saturates
4gr
Carbs
17gr
Sugars
17gr
Fibre
0gr
Protein
31gr
Salt
1.1gr
Debbie Major
Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major
Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Ingredients
For the chicken
- 100g fine-cut marmalade
- 3 tbsp harissa paste
- 1 tsp dried mint or thyme
- 1 tsp cumin seeds, lightly crushed
- 1 tsp lazy garlic or garlic purée, or ½ tsp garlic granules
- 1 tbsp lemon juice (bottled is fine)
- 1 tbsp extra-virgin olive oil
- ½ tsp fine sea salt
- 8 large bone-in chicken thighs
To serve
- couscous, rice, bulgur wheat or grains depending on what’s in your cupboards (about 50g per person and use gluten-free grains or rice if required)
- a couple of preserved lemons, pips removed, chopped into small pieces, or add the zest and juice of ½ lemon
- a handful of toasted nuts, such as flaked almonds
- chopped herbs (frozen is fine)
Step by step
- Preheat the oven to 190°C, fan 170°C, gas 5.
- Warm the marmalade in a small pan until melted. Stir in the harissa paste, dried mint or thyme, cumin seeds, garlic, 1 tablespoon each of the lemon juice and olive oil, ½ teaspoon of salt and some pepper to make the glaze.
- Lay the chicken thighs side-by-side and skin-side down in a shallow ovenproof dish in which they fit quite snugly. Pour over half the marmalade mixture, turn to coat well, then turn skin-side up and pour over the remaining mixture. Scatter with a pinch of sea salt and bake for 50 minutes, until the skin is crispy and the chicken is cooked through.
- Remove the chicken from the oven, lift the thighs onto a plate and keep warm in a low oven. Pour the cooking juices into a small pan and skim away the excess fat from the surface. Boil the juices for a few minutes until slightly reduced and well-flavoured.
- While the chicken is in the oven, prepare the couscous, rice or grains following pack instructions. When ready, stir in the preserved lemon (or lemon zest and juice), nuts and herbs, plus seasoning to taste. Serve with the sticky baked chicken and the juices poured over.
