TO DRINK: A well-pronounced chardonnay such as 2005 Rustenburg Five Soldiers will complement the spicy, honey character in this dish
Medina chicken
Ingredients
Marinade
- 125ml olive tapenade
- 60ml honey
- 250ml olive oil
- 30ml garlic, crushed
- 30ml cumin
- 60ml harissa paste (recipe below)
- 50ml coriander, chopped
- 15ml turmeric
- juice of 4 lemons
- 14 pieces of chicken, preferably thighs and legs
- 100g radicchio
- salt and freshly ground black pepper, to taste
- paprika, to taste
- 250ml kalamata olives, stoned
- 160ml honey
- 125ml lemon juice
- 125ml water
- 4 lemons, cut into 6 segments
Instructions
1
Combine the marinade ingredients and pour over the chicken. Leave to marinate overnight.
2
Preheat the oven to 180°C. Place the radicchio in the bottom of an ovenproof dish. Place the chicken pieces on top, spoon over the marinade and season.
3
Scatter the olives over and drizzle with the honey. Pour the lemon juice and water into the dish and place the lemon segments between the chicken pieces.
4
Bake for 1 hour 10 minutes and serve.
