Harissa chicken with marrow jam

Preparation time: 10 min

Chilling time: 30 min

Cooking time: 30 min

Serves: 6

• 60 ml (¼ c) olive oil

• 30 ml (2 T) lemon juice

• 30 ml (2 T) harissa paste

• 2 cloves garlic, crushed

• Salt and pepper

• 6 chicken drumsticks

• 6 chicken wings

• Bean salad to serve

Marrow jam

• 4 lemons, zest and juice

• 800 g baby marrows, peeled, cubes

• 500 ml (2 c) sugar

• 8 cm fresh ginger, grated

1. Mix the olive oil, juice, paste, garlic, salt and pepper in a large mixing bowl. Add the chicken and coat well in the harissa mixture. Chill covered in the fridge for 30 minutes.

2. Heat a griddle pan on medium heat. Cook the chicken for 15 minutes, turning until fully cooked.

3 Marrow jam: Put the marrow in a pan with 30 ml (2 T) of the lemon juice. Then cook on medium heat, stirring often until the marrow turns translucent and soft but not mushy, about 10 minutes.

4. Stir in the sugar, remaining juice, zest and ginger. Stir until the sugar has dissolved.

5. Bring to the boil, then simmer for about 10 minutes or until the marrow has softened completely and the jam has thickened.

4. Place the chicken on a platter, scatter parsley over and serve with the marrow jam and bean salad.

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