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INGREDIENTS
• 3 tbsp olive oil
• 2 tbsp harissa paste
• 6 boneless, skinless chicken thighs
• 1 onion, sliced
• 2 sticks of celery, thinly sliced
• 3 cloves garlic, finely diced
• ¼ tsp salt
• ¼ tsp pepper
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 1 green pepper, sliced
• 3 tbsp Cognac
• 500g tomato passata
• 200g black pitted olives
• 1 tbsp capers
• 1 tin of chickpeas
• 2 tbsp fresh thyme, chopped
• 200ml chicken stock
• 2 tbsps parsley, chopped
Allergens are marked in bold
Step 1
Preheat the oven to CircoTherm® 170°C, with medium steam added.
Step 2
Heat two tablespoons of oil in a large frying pan. Fry the onion, garlic, celery and sliced peppers with the salt and pepper. Fry on a medium heat for 3-5 minutes, until softened.
Step 3
Add the Cognac and cook until most of the liquid has evaporated. Then add the passata, olives, capers, chickpeas and thyme. Pour in the stock, bring to the boil and then transfer to an oven proof dish.
Step 4
Brush the harissa paste onto the chicken thighs and place them on top of the tomato and olive sauce.
Step 5
Cook for 30 minutes, until the chicken is cooked.
