What’s for dinner?

Bring spicy Middle Eastern flavours to a weekend supper

Tasty harissa pulled chicken

SERVES 8 READY IN 2HRS

● 1TBSP OLIVE OIL, PLUS EXTRA TO DRIZZLE ● 3TBSP ROSE HARISSA PASTE (WE USED BELAZU) ● 640G CHICKEN THIGHS ● 227G CAN CHOPPED TOMATOES FOR THE FETA YOGURT SLAW ● 100G FETA ● 100G GREEK YOGURT ● JUICE OF ½ LEMON ● 1 SMALL RED ONION, THINLY SLICED INTO HALF MOONS ● 1 LARGE CARROT, CUT INTO THIN STRIPS ● ½ WHITE CABBAGE, THINLY SLICED TO SERVE ● FLATBREADS OR WRAPS ● 3TBSP CHOPPED CORIANDER

1 Heat the oven to 180C/gas 4. Mix the oil and harissa. Use to coat the chicken and marinate for 20 mins or overnight.

2 Transfer chicken to an ovenproof dish with a lid, pour in the tomatoes and mix.

3 Cook, covered, for 1hr. Increase the oven temperature to 200C/gas 6, remove the lid and cook for a further 20 mins.

4 Place the feta on a sheet of foil, drizzle with a little oil, wrap into a parcel and cook for 10 mins, until soft and bubbling. In a bowl, mix the hot feta with the yogurt and lemon juice. Season, then mix in the onion, carrot and cabbage.

5 When the chicken is cooked, remove and use two forks to shred. If the sauce is watery, place on the hob and reduce, then whisk in 1tbsp plain flour to thicken.

6 Mix the pulled chicken back into the sauce and heat the flatbreads according to the pack instructions.

7 Serve the chicken with the slaw, the flatbreads and freshly chopped coriander.