HARISSA AND LEMON ROASTED CHICKEN THIGHS (Serves 4-6)

INGREDIENTS:

1kg boneless, skinless chicken thighs; 2 heaped tbsp rose harissa; 150g Greek yoghurt; finely grated zest and juice of 1 unwaxed lemon; Maldon sea salt flakes and freshly ground black pepper

To serve (optional): Flatbreads; coriander leaves; thinly sliced spring onions; lemon wedges

METHOD:

1. Preheat the oven to 240˚C/ 220˚C fan/gas mark 9.

2. Line a baking tray with baking paper.

3. Put the chicken thighs into a mixing bowl, add the other ingredients with a generous amount of salt and pepper and turn the chicken to coat well in the mixture, preferably using your hands.

4. Lay the chicken thighs on the lined tray and roast for 40 minutes or until sticky and charred around the edges and cooked through.

5. To serve, slice the chicken and serve in warmed flatbreads with Greek yoghurt, coriander leaves, sliced spring onions with lemon wedges alongside to squeeze over to taste.