6 Farmdrop products in this recipe
Pre-heat oven to 200 degrees C.
Pop chicken thighs in a roasting tray. Pour in half a pot of yoghurt and three heaped tablespoons of harissa. Rub the marinade into the chicken thighs.
To a heavy based saucepan on a low heat add a splash of oil, chopped garlic, cherry tomatoes and sliced red pepper. Turn up the heat for a few minutes to allow veg to soften. Add chopped tomatoes, bring to the boil, simmer for 5 minutes.
Add tomato sauce to the chicken. Bake for 20-25 minutes until the chicken is cooked through.
Serve chicken with rice/bulgur wheat mixed with herbs and nuts