Pheasant with harissa, chicory & orange

This dish has a real North African feel to it – the smell of caramelising harissa paste cooking over the flames of a barbecue sends you off to Marrakesh or Fez, but you are as likely to find this in the markets and streets of Cadiz, Cordoba and Granada. Marinating the pheasant in harissa not only adds its fiery, smoky delicious flavor, but also helps to moisten and tenderise the meat. You can do this with partridge, pigeon or even chicken.