Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 200C/fan 180C/gas 6. Using a blender, blitz the plum tomatoes with the sherry vinegar, garlic and fennel seeds to make a smooth sauce. Season and set aside.
Season the chicken thighs all over and rub the harissa underneath the skin. Heat the oil in a large shallow casserole over a medium-high heat. Fry the thighs in two batches, skin-side down, for 5 minutes or until the skins are golden. Remove to a plate.
Lower the heat, then pour the tomato sauce into the pan. Tip in the beans and olives. Mix, then nestle the chicken thighs, skin-side up, into the sauce. Put into the oven for 35-40 minutes or until the chicken is cooked through and the bean stew has reduced. Scatter over basil leaves to serve.
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