Moroccan Harissa Chicken Tagine




  • 3 Tbsp extra virgin olive oil 
  • 4 free range chicken drumsticks 
  • 6 Mahy Farms free range chicken thighs 
  • Iblea sea salt and freshly ground black pepper 
  • 2 Tbsp Julie Le Clerc Harissa 
  • 2 Tbsp J. Friend & Co. Beechwood honey 
  • 530g jar Sabato cherry tomatoes in juice 
  • 4 whole quarters Julie Le Clerc preserved lemon, chopped
  • 1 cup green olives 
  • ¼ cup fresh coriander leaves 
  • ¼ cup torn fresh mint leaves


Season chicken with salt and pepper.

Heat base of a tagine (or a casserole dish), add olive oil and brown chicken pieces for 1-2 minutes on each side.

Spread harissa over chicken and drizzle with honey. Pour over cherry tomatoes and juice and scatter over preserved lemon. Cover and simmer very gently for 60-75 minutes, adding olives half way through, until chicken tests cooked when a sharp knife is inserted to the bone and the juices run clear.

Serve scattered with coriander and mint.