This is so quick to prepare you can put your feet up or better still do some exercise whilst it is in the oven cooking, better still crack open a bottle of your favourite tipple and phone your best friend for a good old chat.
The original recipe was inspired by one of Jamie’s 15 minute meals where he made a similar sauce with fresh mussels which I will try next time I just couldn’t find any in the shops that day.
This would be delicious with lamb, prawns, beef its a really simple and versatile sauce.
2 chicken breasts or 4 skinless thighs (bone in or out)
2 preserved lemons (salted ones in jars)
2 tins on plum tomatoes
½ bunch of fresh coriander
2 heaped teaspoons of harissa paste
1 teaspoon of rose water (optional)
3 or 4 chopped dried apricots or dates (optional I think this works well to balance the salty zing of the lemons)
2-3 cloves crushed garlic
Preheat the oven to 180°C fan.
Place the tomatoes, lemons, onion, garlic into a food processor and blitz until smooth. Add the harissa paste and coriander and blitz again.
Score the chicken breast and place into a casserole dish or even a tagine if preferred.
Pour over the sauce and then put in the oven for 25-30 minutes or until the chicken is deliciously moist cooked through.
Serve with cauliflower rice, brown rice, couscous or mashed potatoes/root veg