This guy sings when you give him a solid 45 minutes on the stovetop, so the flavours have time to amalgamate and get to know each other. I also have an addiction to smoked semi-dried tomatoes but realise they may not be readily available at the local supermarket.
1 tbsp olive oil
1 tbsp butter
4 chicken marylands, skin-on
1 cup small pasta (whatever you can find on the shelves, I used tiny soup pasta)
1¼ cup chicken stock (plus extra in case)
2 tsp rose harissa (or regular harissa)
¼-½ cup pitted Sicilian olives
½ cup smoked semi-dried tomatoes (or regular semi-dried tomatoes)
zest of 1 lemon
Persian-style feta and roughly chopped fresh herbs to scatter (parsley, coriander, basil), optional
1. Place a heavy casserole pot over medium heat. Add the olive oil and butter and once foaming add the chicken skin-side down. Cook for 15 minutes before gently turning over. You want the skin to be lightly browned.
2. Add the remaining ingredients and simmer for 30 minutes. Depending on which pasta shape you use, you may need to top up the amount of stock to prevent the dish from catching at the bottom.
3. Once the pasta has cooked through, season very generously with salt and pepper and serve. As an added extra, scatter over a few chunks of feta and some fresh herbs, if using.