4 skinless chicken breasts, slashed
3 tbsp harissa paste
250g natural yogurt
3 sweet potatoes, peeled and cut into chunks
1 large onion, cut into wedges
1. Mix 2 tbsp harissa with 3 tbsp yogurt, then add the chicken and ensure the chicken is covered with the marinade. Pop in thr fridge for at least 30 minutes, or until needed.
2. Preheat oven to 200C. Mix the remaining harissa with 2 tbsp oil and then toss the potatoes and onion in the mixture. Put the veggies in a roasting tin and roast for 15 minutes.
3. Remove the veggies from the oven and add the chicken to the tin, roast for a further 20 – 25 minutes until the chicken and veg are cooked through.
4. Serve with couscous, some green veg and with the yogurt on the side.
Source: BBC Good Food