Medina chicken

April 12, 2013 (Last Updated: January 11, 2019)
Medina chicken recipe

TO DRINK: A well-pronounced chardonnay such as 2005 Rustenburg Five Soldiers will complement the spicy, honey character in this dish

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Medina chicken

Serves: 6
Cooking Time: 1 hour 25 mins plus extra for marinating

Ingredients

  • Marinade

  • 125ml olive tapenade
  • 60ml honey
  • 250ml olive oil
  • 30ml garlic, crushed
  • 30ml cumin
  • 60ml harissa paste (recipe below)
  • 50ml coriander, chopped
  • 15ml turmeric
  • juice of 4 lemons
  • 14 pieces of chicken, preferably thighs and legs
  • 100g radicchio
  • salt and freshly ground black pepper, to taste
  • paprika, to taste
  • 250ml kalamata olives, stoned
  • 160ml honey
  • 125ml lemon juice
  • 125ml water
  • 4 lemons, cut into 6 segments

Instructions

1

Combine the marinade ingredients and pour over the chicken. Leave to marinate overnight.

2

Preheat the oven to 180°C. Place the radicchio in the bottom of an ovenproof dish. Place the chicken pieces on top, spoon over the marinade and season.

3

Scatter the olives over and drizzle with the honey. Pour the lemon juice and water into the dish and place the lemon segments between the chicken pieces.

4

Bake for 1 hour 10 minutes and serve.

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April 12, 2013 (Last Updated: January 11, 2019) By
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