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Chicken & Merguez stew
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Total Time:
1 hour
Tasty Tunisian-inspired casserole with bold flavors, reminiscent of French cassoulet. Add harissa for extra kick.
Ingredients:
  • 4 onions
  • 5 Merguez sausages (300g)
  • 1 x 1.2kg whole free-range chicken
  • 12 fresh bay leaves
  • 2 x 400g tins of mixed beans
Instructions:
  • Peel and roughly slice the onions, then cook in a large casserole pan with 1 tablespoon of olive oil. Add the meat from 1 sausage, breaking it up as it fries for 20 minutes. Cut the chicken into pieces and rub half of the bay leaf marinade on it. Brown the sausages and chicken in a frying pan, then transfer to the casserole pan. Drain & add beans, bay leaves, and cook covered for 30 mins. Serve with the remaining marinade drizzled on top.

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