This is a lovely main course which can be more or less spicy - depending on your own taste.
Harissa adds quite a chilli kick to it so use 2 tsp if you prefer a milder dish; 3 or more if you like it hot!!
Preparation: 20 minutes
4/6 chicken legs - slashed 2-3 times across the top
2 sweet potatoes peeled and cut into 3cm chunks
1 red pepper deseeded and sliced thickly
1 red onion peeled and cut into 8 wedges
1-2 courgettes cut into medium size chunks
50gr pitted black or green olives
some cherry tomatos halved and deseeded
200gr of couscous (if you perefer gluten-free go for rice or amaranth instead)
50gr tahini sauce
10 mint leaves shredded
1 organic lemon (zest and juice)
3 garlic cloves crushed
2+ tsp Harissa paste (you can buy it in any supermarket)
2 tbsp olive oil.
Preheat the oven to 200 C.
In a small bowl mix the garlic, lemon zest and half of the juice, harissa with 1-2 tbsp of oil and get a paste.
Rub the paste over the chicken and set aside.
Cut the vegetables (sweet potatoes, courgettes, onion pepper olives, add1 tbsp of oil then toss them in a large roasting tin with the chicken (keep the onion on one side). Season to taste.
Roast for 25 minutes then remove from the oven, turn the chicken, stir and add 3-4 tbsp of water in the tin. together with the cherry tomatoes and the onions.
Roast again for another 20 minutes until the chicken's juice run clear and no pink meat remains.
Put the couscous in 250ml of just boiled water, cover with a lid and set aside until you serve the dish - or cook the rice or amaranth for 10 minutes just before you are about to eat.
Mix the tahini sauce with 50ml water the remaining lemon juice and a pinch of salt to make a smooth paste as thick as double cream (you can add more water if necessary).
Drizle over the chicken and scatter the mint on top.
Fluff up the couscous with a fork and serve alongside.