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Sticky date & harissa chicken
The beauty of this dish by Emma Spitzer is that everything cooks together in one pan, where the potatoes take on the sweet, spicy and smoky notes of the chicken. Adding date syrup adds a depth of flavour that gives the skin a beautiful golden colour.
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12 chicken thighs
1.2kg Maris Piper potatoes
1 tsp sea salt
1 tbsp olive oil
1 tsp sweet smoked paprika
For the marinade
6 tbsp Date syrup
2 cm piece ginger, peeled and grated
4 clove/s garlic, crushed
1 lemon, juice
2 tbsp light soy sauce
1 tbsp rose harissa
1 tbsp sumac
Preheat the oven to 200ºC, gas mark 6. Mix the marinade ingredients together in a large bowl with 1/2 tsp cracked black pepper and 1 tsp sea salt. Add the chicken and mix well to coat. Set aside while you prepare the potatoes. This can be covered and left overnight in the fridge to marinade if you wish.
Peel and slice the potatoes into slices, around 0.5cm thick. Mix the potatoes with 1 tsp sea salt, the olive oil and paprika and spread out on a large baking tray. Place the chicken on top and roast for 35-40 minutes, turning the tray after 25 minutes if the chicken is browning too much, until cooked through, the juices run clear and there is no pink meat.
Remove the chicken and transfer to a shallow dish, covering loosely with foil. Turn the potatoes over in the cooking juices (if there is a lot of juice, drain some off into the bowl with the chicken), then turn the oven up to 220ºC, gas mark 7 and return the potatoes to the oven to cook for a further 20 minutes, until cooked through and slightly crisp round the edges.
Place the chicken back on top and serve at the table straight from the tray, or transfer to a large platter, drizzling with any extra pan juices from the chicken. Serve with greens or a crisp salad.
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