Harissa roast chicken with flatbreads and preserved lemon yogurt - delicious. magazine

Ingredients

• 300ml chicken stock
• 80ml tomato purée
• 3 tbsp rose harissa paste (see Know-how)
• 2 garlic cloves, crushed
• 1 tbsp brown sugar
• 1.8kg free-range chicken, at room temperature
• 300g cherry tomatoes
• 250g mixed olives
• Handful each chopped parsley and coriander to serve
• For the flatbreads
• 200g self-raising flour
• ½ tsp baking powder
• ½ tsp salt
• 150g greek yogurt
• 1 tbsp olive oil, plus extra for rolling out
• For the preserved lemon yogurt
• 2 preserved lemons (from large supermarkets and delis), pith removed, finely chopped
• 300ml greek yogurt
• 1 garlic clove, crushed
• ¼ tsp salt
• Useful to have
• Griddle pan
• Probe thermometer