HARISSA VINEGAR CHICKEN WITH CHICORY

Harissa vinegar chicken with chicory

Chicken and vinegar is a timeless classic. As this recipe by Yotam Ottolenghi is proof. The addition of harissa takes it down a north African route.

He suggests making it a day ahead, “the flavours only improve” It is then ready to reheat and serve with the soured cream and coriander on top.

INGREDIENTS Serves 6

6 chicken thighs, skin-on and bone-in (1kg)
Fine sea salt and black pepper
30g unsalted butter
4 heads red chicory, all cut in half lengthways
3 large shallots, halved, thinly sliced (300g)
2 tablespoons rose harissa
130ml red wine vinegar
150ml chicken stock
2 teaspoons caster sugar
75g soured cream
10g coriander leaves, roughly chopped

METHOD

Season the chicken with a teaspoon of salt and a good grind of pepper.

Put the butter in a shallow 28cm casserole dish or saute pan on a medium-high heat. Once it’s melted and hot, lay in the thighs skin side down and leave to cook for eight to 10 minutes, until deeply golden underneath.

Turn over the chicken pieces and cook on the other side for two to four minutes more, until that, too, is golden.

Transfer the browned thighs to a plate, then lay in the chicory halves cut side down.

Leave to cook for two minutes, until deeply golden, then turn and cook for another minute. Lift the chicory on to the chicken plate, add the shallots and a quarter-teaspoon of salt to the hot pan and cook, stirring occasionally, for two minutes, until lightly browned and softened.

Add the harissa, cook, stirring constantly, for 20 seconds, then, the moment it starts to stick to the pan, add the vinegar and cook for 30 seconds – it’ll bubble away quickly and reduce.

Return the chicken and chicory to the pan, pour in the stock, stir in the sugar, and bring to a boil. Leave to bubble away for three minutes, then turn down the heat to a gentle simmer and cook for 45-50 minutes, until the chicken is cooked through and tender, and the sauce reduced by half.

Serve straight from the pan with the soured cream and coriander spooned and scattered on top.

Original Recipe Yotam Ottolenghi writing in the Guardian