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Harissa Chicken

Serves 4 very hungry appetites!
This is one of the easiest crowd-pleasers in my repertoire!  The lovely Label Anglais chickens are ideal for this dish, full of flavour and with beautifully tender flesh.   If I’ve got guests I often make two trays, with varying levels of harissa – I’ve never yet known anyone of any age turn their nose up at this! 

1 large chicken, jointed into 8 with the skin on
8 large, ripe tomatoes
2 onions, halved and sliced
4 cloves of garlic, crushed
About 4tsp harissa paste (I prefer “Le Phare du Cap Bon” brand)
A good glug of olive oil
250ml dry white wine
Salt and pepper

1) Preheat the oven to 190 centigrade, 170 fan.

2) Smear about half a teaspoon of harissa paste onto the skin of each chicken piece.  Heat the oil in a large saucepan and brown the chicken all over, then remove it to a large roasting tin.

3) Fry the onions in the pan which the chicken was in, over medium-high heat until they are softened and starting to colour.  Add the garlic and fry briefly, then add the wine and stir well.  Pour this mixture over the chicken joints.

4) Halve the tomatoes and cut out the cores, then cut each half into four wedges.  Add these to the roasting tin with a pinch of salt and a grind of pepper, then stir and bung in the oven.

5) Give this a stir every 20 minutes or so, and it should be ready in about an hour, when the tomatoes have started to char at the edges and a lovely tasty sauce has formed.

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