TO DRINK: A well-pronounced chardonnay such as 2005 Rustenburg Five Soldiers will complement the spicy, honey character in this dish
- 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
Combine the marinade ingredients and pour over the chicken. Leave to marinate overnight.
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.
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.
Bake for 1 hour 10 minutes and serve.