• TO DRINK: A well-pronounced chardonnay such as 2005 Rustenburg Five Soldiers will complement the spicy, honey character in this dish

    Medina chicken

    Serves: 6
    Cooking Time: 1 hour 25 mins plus extra for marinating

    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.

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