0 Farmdrop products in this recipe
Preheat oven to 200°C. Pop the chicken thighs skin side up in a deep ovenproof dish. Pour over the yoghurt and harissa and rub into the skin and flesh. Pop into the oven for 10 minutes while you get on with the sauce.
Warm a heavy based saucepan on a low heat then add a splash of plain oil, the garlic, whole cherry tomatoes and red pepper. Turn up the heat slightly and cook for a few minutes until soft, stirring every now and again.
Add the chopped tomatoes to the pan with a pinch of salt and pepper and bring to the boil. Remove the chicken from the oven and pour over the tomato sauce.
Bake for 20-25 minutes until the chicken is cooked through. Meanwhile, cook your grains according to the packet instructions.
Serve the thighs on top of your grains, with plenty of the rich tomato sauce for drizzling.
From the larder - A drizzle of plain oil - Salt and pepper