• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 2 teaspoons harissa seasoning
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• Salt and black pepper, to taste
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (400g) of diced tomatoes
• 1 green & 1 red chilli sliced thinly
• 200ml double cream
• Fresh coriander leaves, for garnish (optional)

Preheat your oven to 200°C (180°C fan) or 392°F.

In a mixing bowl, combine the harissa seasoning, paprika, ground cumin, ground coriander, ground cinnamon, salt, and black pepper. Rub this spice mixture evenly over the chicken thighs, ensuring they are well coated. Let them sit for about 10 minutes to absorb the flavours.

Heat the olive oil in an ovenproof pan over medium-high heat. Add the chicken thighs, skin-side down, and sear for about 4-5 minutes or until they develop a golden-brown crust. Flip the chicken and sear for an additional 2 minutes. Transfer the chicken to a plate and set aside.

In the same pan, add the chopped onion, sliced chilli and minced garlic. Cook for 2-3 minutes until the onion becomes translucent and fragrant.

Pour in the diced tomatoes and double cream, stirring to combine. Bring the mixture to a simmer, then reduce the heat to low. Let it cook for 5-7 minutes until the sauce thickens slightly.

Return the seared chicken thighs to the pan, nestling them into the sauce.

Transfer the pan to the preheated oven and roast for about 15-20 minutes or until the chicken reaches an internal temperature of 75°C (165°F) and the skin is crisp.

Garnish the dish with fresh coriander leaves if desired, and serve the roasted chicken in harissa cream sauce hot, accompanied by side dishes like couscous, rice, or flatbreads.

• Calories: 450 kcal
• Protein: 28g
• Carbohydrates: 8g
• Fat: 35g
• Sugar: 4g