Chicken and Olives, with Harissa Mash (serves 3)
1 tbsp vegetable oil
2 white onions, sliced
9 garlic cloves, roughly
1 large carrot, peeled and sliced
700ml chicken stock
20ml lemon juice
260g marinated green olives (no stones)
1 tbsp ground cumin
300g leftover roast chicken (mostly dark meat if possible)
1 tsp cornflour, mixed with a little water
Salt, pepper and sugar to taste
1.4kg potatoes, peeled and diced
25g Harissa paste
2 generous tbsp butter
Splash of milk
Salt and pepper to taste.
1. Fry the onion and garlic in the vegetable oil for 7 minutes. Add the carrot, chicken stock, lemon juice, olives and cumin, and cook on a medium heat for 15 minutes, stirring occasionally.
2. Add the chicken, and cook for a further 10 minutes. Add the cornflour mixture and cook for a further 1 or 2 minutes on a high heat until sauce has thickened.
3. Meanwhile, cook the potatoes in salted boiling water, until soft enough mash (takes about 20-25 minutes). Drain potatoes, mash with the Harissa, butter, milk and seasoning. Serve the chicken and olive stew with a big dollop of the Harissa mash.