Michelle Lottering runs the kitchen at the incredible Dennehof Guesthouse in Prince Albert, a favourite hideaway for the Gouws family. Michelle previously spent seven years with the Carluccio’s group of restaurants in London and has shared this recipe as a perfect match for our Pinot Noir.
“This is a spicy fragrant dish that has become a staple in our households,” says Michelle. “I find chicken pieces work great for portioning and has better flavour than chicken breasts.”
8 chicken thighs and drums
5 tbsp harissa – see notes
Handful fresh coriander – roughly chopped
Salt and pepper
2 tbsp black olives
1 can whole peeled tomatoes
100 ml red wine
Harissa paste (can be stored in fridge for 2 weeks)
¼ cup sundried tomatoes
½ preserved lemon finely chopped
1 ½ tbsp coriander seeds
1 ½ tbsp fennel seeds
2 tbsp chilli flakes
¼ cup olive oil
1 glove garlic
- Dry roast the coriander and fennel seeds, until popping.
- Mix all ingredients for the paste together with handheld blender. It should be a paste consistency; add more olive oil should you require.
- Marinade the chicken pieces in the harissa paste for a 4-5 hours or overnight.
- Remove the marinated chicken from the fridge, allow to become room temperature, while the oven heats to 180oC .
- Season with salt and pepper and bake in the hot oven until juice runs clear.
- In the meantime, add the whole peeled tomatoes, red wine, black olives, and half the chopped coriander, season with salt and pepper generously allow to simmer in a pot slowly while the chicken cooks. The sauce needs to be reduced slightly and the tomatoes cooked through.
- Once the chicken is cooked, remove from the oven and serve hot together with basmati and lentil rice. Spoon sauce generously over the chicken and serve with roughly chopped coriander.