Harissa Chicken & Roasted Veg

To begin, preheat the oven to 180ºC fan/200ºC/gas 6.

Peel and chop the sweet potatoes into 2 cm chunks, place on an oven tray and season with salt and pepper. Drizzle with olive oil and place in the preheated oven for 25 minutes.

Meanwhile, separate the cauliflower florets, halving any large pieces. Season with salt, 1 tsp turmeric and 1 tsp cumin, then drizzle with olive oil. Use clean hands to rub the seasoning all over, evenly spacing cauliflower florets in a single layer on a separate baking tray. Place into the oven alongside the tray of potatoes for 15 minutes.

Next, peel and cut the onion into thick slices, trim the beans and dice the chicken thighs into 3 cm cubes. Keep the meat and vegetables separate.

Now heat a drizzle of olive oil in a large pan on medium-high heat and add the diced chicken. Season with salt and pepper and turn every few minutes, ensuring the chicken cooks evenly. After 4-5 minutes, once the chicken has browned, add the onion and beans and stir for a further 4-5 minutes.

Once cooked, remove the roasted sweet potatoes from the oven and add them to the pan. Stir in 1 tbsp of harissa paste, making sure all ingredients are well coated. Cook for another minute before plating up. Finally, scatter the roasted cauliflower and drizzle the yoghurt on top before serving.