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Harissa Vinegar Chicken with Chicory
Ingredients
  • 6 chicken thighs, skin-on and bone-in (1kg)
  • Fine sea salt and black pepper
  • 30g unsalted butter
  • 4 heads red chicory, all cut in half lengthways
  • 3 large banana shallots, peeled, halved, thinly sliced (300g)
  • 2 tbsp rose harissa
  • 130ml red wine vinegar
  • 150ml chicken stock
  • 2 tsp caster or granulated sugar
  • 75g soured cream
  • 10g coriander leaves, roughly chopped
Steps
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