Sticky Harissa and Orange Chicken
Sweet and spicy, the sticky citrus glaze is the key to this easy recipe. You might not think to use marmalade in a marinade, but it really works! Combined with the smoky heat of the harissa paste, it transforms this simple dish into something that tastes really special. We love to use chicken thighs for this recipe – they’re more succulent than chicken breast, and more budget friendly too! Prepare your chicken in advance and leave it to marinate in the fridge if you want an even deeper flavour.
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Once you've opened the harissa paste it can be kept in the fridge for up to 1 month ready for next time!
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