Harissa chicken with marrow jam

By Drum Digital
15 December 2014

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

Preparation time: 10 min

Chilling time: 30 min

Cooking time: 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, cubes

500 ml (2 c) sugar

8 cm fresh ginger, grated

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

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

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

4. Stir in sugar, remaining juice, zest and ginger. Stir until the sugar is 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 chicken on a platter, scatter with parsley and serve with marrow jam and bean salad.

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