Rose Harissa Chicken & White Bean Stew with Chermoula Dressing - Ainsley Harriott

Ingredients

• 6 chicken thighs, skin on, bone-in
• 1 tbsp butter, plus a drizzle of olive oil
• 1 ½ heaped tbsp rose harissa
• 2 banana shallots, peeled, thinly sliced
• 3 cloves of garlic, minced
• ½ tsp ground cumin
• 4 cm fresh ginger, grated or ½ tsp ground ginger
• 3 medium ripe vine tomatoes, grated
• juice and zest of ½ orange
• 1 tbsp runny honey
• 2 x 400g tin of cannellini beans, rinsed and drained
• 275ml chicken stock
• 1 tbsp each of chopped coriander and flat-leaf parsley
• ½ tbsp red wine vinegar (optional)
• sea salt and freshly ground black pepper
• For the Chermoula Dressing
• large handful of coriander leaves
• handful of flat-leaf parsley leaves
• 2 cloves of garlic, peeled
• 1 small, preserved lemon, peel only, finely chopped (or juice and zest of ½ lemon)
• ¼ tsp sweet paprika
• ¼ tsp ground cumin
• approx. 4 tbsp extra-virgin olive oil