(serves 6)
INGREDIENTS
4 tbsp olive oil
6 large chicken thighs, boneless (skin on optional)
2 large brown onions
4 garlic cloves
2-3 tbsp of ras el hanout
1 lemon
6 large tomatoes
1 chicken stock cube or gel pot
1 tbsp honey
1 tbsp red wine vinegar
A handful of good quality olives
1 pomegranate
100g feta
A small bunch of mint
Salt and pepper
Optional - serve with couscous.
METHOD
Drizzle the chicken with olive oil and 1 tbsp of ras el hanout. Season generously. Cover and put in the fridge to marinate for as long as you can. Min 60 mins, max overnight.
Preheat the oven to 200ºc fan. Put sliced onions and grated garlic into a large oven proof dish with the roughly chopped tomatoes. Top with the juice and zest of one lemon. Add the olives (removing the stones), stock cube, honey, 2 tbsp of ras el hanout and the vinegar. Drizzle with olive oil, season and mix well with your hands. Roast in the oven for 30 mins.
Remove from the oven and stir well. Return to the oven for 20 mins until it has all broken down and amalgamated into a sauce. Season to taste with lemon, more honey or salt/pepper if you think it needs it. Meanwhile deseed the pomegranate, crumble the feta and pick and tear the mint. Once the sauce is out of the oven turn the grill on to full (about 270ºc). Put the chicken thighs skin side up on a lined baking tray and grill for 12 mins on the top shelf. Leave to rest for 10 mins.
Plating up (either individual plates or large platter) – layer with couscous at the bottom, top with spoonfuls of the sauce, add the chicken thighs and scatter over pomegranate seeds, feta and mint.
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