INGREDIENT NOTES: I prefer chicken thighs here, for superior flavour and for the juicy factor, but you can use chicken breasts. Slice the breasts into about three pieces, then toss with the marinade and continue with the recipe. Different brands of harissa have different levels of spice, so taste yours before you use it and if it’s super spicy, you can reduce the quantity to 1 tablespoon. I’m using Belazu Rose Harissa here.

SUBSTITUTIONS: If you can’t find harissa, you could use sriracha, sambal oelek, or another chilli paste (gochujang is also great here!).

STORAGE INSTRUCTIONS: You can marinate the chicken up to 24 hours in advance if you want to get ahead. Once cooked, the chicken will keep well for 4 days, stored in the fridge in a covered container.

SERVING SUGGESTIONS: I love piling the chicken on top of creamy white bean dip or hummus, then serving it with a salad (this green goddess salad is great), and some soft garlic flatbreads. But there is SO MUCH you can do with this chicken. Stuff it into bao buns with a crunchy Asian-style salad, toss through pasta salad or a grain salad, use as the protein in a poke bowl or enjoy it with a spread of salads (this butternut squash salad, broccoli crunch salad or peach and halloumi salad would be great), or serve with crispy roast potatoes, miso sweet potatoes or oven fries.