Wednesday, April 16, 2014

Recipe: Chicken and Olives, with Harissa Mash

This is absolutely delish, a slightly Morrocan-y flavoured chicken and olive stew, with sweetly spiced mash. Harissa is a middle eastern spice paste usually made with red peppers, chilli, oil, garlic and other spices- I tend to use Sainsburys own brand version. I also used Crespo's herb and garlic marinated olives for this recipe- very tasty. Think the recipe would also be nice with mixed olives, or kalamata too possibly.

Chicken and Olives, with Harissa Mash (serves 3)

Chicken
1 tbsp vegetable oil
2 white onions, sliced
9 garlic cloves, roughly
chopped
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

Mash
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. 

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