Harissa Chicken, Olives & Cannellini Beans

Photo © Anne-Marie Minhall

There's a week's holiday on the horizon. Timely as I'm a wee bit fatigued.

Some nice plans lie ahead.

Let's start with Saturday.

The June weather's weird. 30 Celsius on Wednesday. Then there was a monsoon in the evening. I once got caught in a proper mighty monsoon in Brunei with my cousin RM before we were due to meet the Sultan. This happened. I see Robert rolling his eyes.

Anyway .. Now the sun appears to have done a runner & hasn't been seen for days. I am in the mood for a spicy chicken, tomato & white bean one pot dish tonight.

This is good for two plus plenty of leftovers:

Tin 400g Plum Tomatoes

Tin 400g Cannellini beans drained & rinsed

4 Chicken Thighs (I went for boned and skinned)

4 Garlic Cloves peeled

1 tbsp Cider Vinegar

1 tsp Fennel Seeds

1 tbsp Rose Harissa

75g Olives (whichever ones you fancy, just make sure they're pitted)

Basil Leaves to garnish

Oven at 200C/180C/Gas 6

The blender is out & ready to combine the plum toms with the cider vinegar, garlic, fennel seeds plus seasoning until smooth

Keep the salt & pepper handy for the chicken thighs before rubbing the harissa paste over them

Into a heated ovenproof pan add some oil & fry the thighs for 5 minutes 

Add your tomato sauce to the pan along with the beans & olives

Stir before putting into the oven for 35-40 minutes

Torn basil leaves to finish

I had some Jersey Royals as plate companions & the week long break was underway

AMM