INGREDIENTS:
Chicken pieces
1 chicken stock cube
Salt and pepper for seasoning
2 Tbsp Butter
1 Tbsp Paprika
1 ½ Tbsp Morrocan Rub
2 Bay Leaves
1 Tbsp Tomato Paste
1 cup crushed Tomato with Basil
2 Tbsp Olive Oil
1 Tbsp dried Oregano, Parsley and Thyme
1 cup fresh cream
1 cup Harissa Sauce
INSTRUCTIONS:
Preheat oven to 180 heat
Drizzle chicken pieces with Olive Oil
Season with salt and pepper
Roast in the oven until cooked and lightly browned
Melt Butter in a saucepan
Add Bay Leaves, paste and chicken stock and stir
Add spices and stir
Pour purée and mix well
Add herbs
Pour sauce and continuously stir
Pour Cream, reduce heat until thickens
Pour creamy sauce over roasted chicken pieces and bake in the oven for 15 to 20 min or until golden
