7 Farmdrop products in this recipe
Pre-heat oven to 200C. Pop the chicken thighs in a deep ovenproof dish. Pour over the yoghurt and harissa then rub this marinade into the chicken thighs.
To a heavy based saucepan on a low heat, add a splash of oil, the garlic, whole cherry tomatoes and red pepper. Turn up the heat slightly and cook the veg for a few minutes until soft, stirring every now and again.
Add the chopped tomatoes to the pan, bring to the boil, then simmer for 5 minutes.
Pour the tomato sauce over the chicken then bake for 20-25 minutes until the chicken is cooked through. Cook your grains according to the packet instructions then stir through the herbs and nuts and serve as a base for the chicken thighs and tomato sauce.