Harissa chicken with olives and chickpeas

Harissa chicken with olives and chickpeas


Appliance used: V-Zug Combair HSE from 2015
Cooking time: 1 hour
Preparation: 45 minutes
Portions: 4




  • 800 g chicken thighs, skinless, boneless
  • 4 cloves of garlic
  • 150 g olives, taggiasca, pitted
  • 2 tbsp harissa paste
  • 1 tbsp cane sugar
  • Salt
  • Pepper
  • 1 tin of chickpeas, about 400 g
  • 3 lemons
  • 400 g date cherry tomatoes
  • 50 g parsley, flat-leaved



  1. Put all the ingredients in a mixing bowl. Marinate and season the chicken.
  2. (Pre-)heat cooking space to 160 °C with Hot air humid
  3. Put the chickpeas in the porcelain dish and sit the marinated chicken on top.
  4. Cut the lemons in half and place in the porcelain dish as well. To finish, scatter the tomatoes over the top. Put the porcelain dish on the wire shelf in the preheated cooking space. Cook.
    Put the food in
    Hot air humid 160 °C for 1 Hrs
  5. Take the chicken out of the cooking space. Remove the caramelized lemon from the dish and squeeze over the chicken.
  6. For the gremolata, zest and juice the lemon. Peel and crush the garlic. Pull the parsley leaves off the stalks and chop finely. Mix 1 tbsp of lemon zest, 1 tbsp of lemon juice, garlic and parsley together.
  7. Serve the chicken with the lemon gremolata.
Harissa chicken with olives and chickpeas

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