Ingredients
8x 220g chicken thigh fillets, bone in, trimmed
8 cloves garlic, unpeeled
1 cup mixed olives
1/4 cup tomato paste
1 tbsp harissa paste
1 tbsp brown sugar
1/2 cup chicken stock
Sea salt and cracked black pepper
400g truss Roma tomatoes
Gremolata
1/2 cup chopped flat-leaf parsley leaves
1/2 cup chopped coriander leaves
1 tbsp lemon juice
1 tbsp shredded lemon zest
2 cloves garlic, crushed
SERVES 4
Method
Preheat oven to 180c
To make the gremolata, place the parsley, coriander, lemon juice and zest and garlic in a bowl and mix to combine. Set aside
Place the chicken, garlic, olives, tomato and harissa pastes, sugar and stock in a large baking dish and sprinkle with salt and pepper
Cover tightly with aluminium foil and roast for 1 hour
Increase temperature to 200c
Remove the foil, add the tomatoes and roast for a further 30 minutes or until the chicken is cooked through
Serve with the gremolata
Recipe source: Donna Hay (2013) The New Classics