LYNTON'S HARISSA BAKED CHICKEN THIGHS
8 skin on, bone in chicken thighs
1/4 cup good quality harissa
1 tsp salt
2 cups white rice
1 tin black beans, thoroughly rinsed
1/2 bunch coriander, roughly chopped
3 springs onions, thinly sliced
1/4 cup currants
1/4 cup aioli
1 tbsp harissa
2 tsp lime juice
Pinch of salt
Marinate the chicken thighs in harissa for at least three hours before cooking.
Preheat oven to 160C. Cook thighs covered for 2hours. Uncover and cook on 200C for 30 minutes.
Cook rice, and then allow to cool. Add herbs, beans, herbs and currants and mix well.
Combine the aioli, harissa, salt and lime juice.
Place rice salad on serving tray, arrange chicken on top. Drizzle over aioli and scattering of herbs.
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