Harissa chicken with marrow jam

By Drum Digital
08 December 2014

Enjoy this coated North African chicken along with this outstanding jam.

Preparation: 10 min

Chilling: 30 min

Cooking: 30 min

Serves: 6

60 ml (¼ c) olive oil

30 ml (2 T) lemon juice

30 ml (2 T) harissa paste

2 cloves garlic, crushed

salt and pepper

6 chicken drumsticks

6 chicken wings

bean salad to serve

Marrow jam

4 lemons, zest and juice

800 g baby marrows, peeled, cubed

500 ml (2 c) sugar

8-cm fresh ginger, grated

1. Mix the olive oil, juice, paste, garlic, salt and pepper in a large mixing bowl. Add the chicken and coat well in the harissa mixture. Chill covered in the fridge for 30 minutes.

2. Heat a griddle pan on medium heat. Cook the chicken for 15 minutes, turning until fully cooked.

3 Marrow jam: Put the marrow in a pan with 30 ml (2 T) of the lemon juice. Then cook on medium heat, stirring often until the marrow turns translucent and soft but not mushy, about 10 minutes.

4. Stir in the sugar, remaining juice, zest and ginger. Stir until the sugar has dissolved.

5. Bring to the boil, then simmer for about 10 minutes or until the marrow has softened completely and the jam has thickened.

4. Place the chicken on a platter, scatter parsley over and serve with the marrow jam and bean salad.

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