Rose Harissa Chicken & White Bean Stew with Chermoula Dressing

Name: Rose Harissa Chicken & White Bean Stew with Chermoula Dressing
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; freshly ground black pepper; 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

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Rose Harissa Chicken & White Bean Stew with Chermoula Dressing Tunisian cuisine tends to be spicier than neighbouring North African cuisines and one of its

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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
freshly ground black pepper
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