Tip the leeks, mushrooms, sausages, chicken and sweet potato into a large roasting tin. Mix through the olive oil, harissa and sea salt, then arrange the sausages and chicken so that they’re ...

Spoon the harissa into a jar and store in the fridge until ready to use. For the stew, slash the chicken thighs several times then place into a bowl with three tablespoons of the harissa paste and ...

Put the chicken on the lined tray. Cook under preheated grill for 3-4 minutes each side, or until golden and cooked through.

Imagine juicy, tender chicken perfectly caramelized with a glossy, slightly charred coating, combining the fiery kick of ...

Marinate chicken in harissa paste for an hour or overnight. Grill or barbecue chicken until cooked through. Serve with a salad and warmed hummus on the side. Steak and chickpea salad with harissa ...

Refrigerate for up to two weeks. Mix together the harissa, yogurt, and wine. Place the chicken tenders in a shallow baking dish, and top with the yogurt mixture. Cover with plastic wrap ...