Ainsley Harriott served up tasty rose harissa chicken thighs with white bean stew and a chermoula dressing on Ainsley’s Fantastic Flavours.

The ingredients are: 6 chicken thighs, skin on, bone-in, 1 tbsp butter, plus a drizzle of olive oil, 1 ½ heaped tbsp rose harissa, 2 banana shallots, peeled, thinly sliced, 3 cloves of garlic, minced, ½ tsp ground cumin, 4 cm fresh ginger, grated or ½ tsp ground ginger, 3 medium ripe vine tomatoes, grated, juice and zest of ½ orange, 1 tbsp runny honey, 2 x 400g tin of cannellini beans, rinsed and drained, 275ml chicken stock, 1 tbsp each of chopped coriander and flat-leaf parsley, ½ tbsp red wine vinegar (optional), sea salt and freshly ground black pepper.

For the Chermoula Dressing: large handful of coriander leaves, handful of flat-leaf parsley leaves, 2 cloves of garlic, peeled, 1 small, preserved lemon, peel only, finely chopped (or juice and zest of ½ lemon), ¼ tsp sweet paprika, ¼ tsp ground cumin and approx. 4 tbsp extra-virgin olive oil.

See recipes by Ainsley in his book titled: Ainsley’s Mediterranean Cookbook available from Amazon now.