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.”

Ingredients

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

Method

Harissa paste

1. Dry roast the coriander and fennel seeds, until popping.  
2. Mix all ingredients for the paste together with handheld blender.  It should be a paste consistency; add more olive oil should you require.

The dish

• 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 180^oC .
• 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.