Harissa Chicken Thighs with Chickpeas & Tahini Yogurt

Ingredients

• 6 boneless and skinless free range chicken thighs
• 1 teaspoon smoked paprika
• ½ teaspoon ground turmeric
• ½ teaspoon ground cumin
• 2 tablespoons extra virgin olive oil
• 1 red onion, finely sliced
• 6 cloves garlic, peeled and finely sliced
• 1 mild red pepper (or capsicum), seeds removed and sliced into strips
• 1 tablespoon harissa paste
• 30g unsalted butter
• 2 tablespoons sherry (or red wine vinegar)
• 1 400g can chickpeas, drained
• 2 cups chicken stock
• 20g parsley, finely chopped
• 20g coriander, finely chopped
• Juice of half a lemon
• ½ teaspoon cornstarch ‘bloomed’ in 20ml cold water
• Sea salt
• Pepper
• Wilted greens
• Quinoa or rice
• Pickled onion
• ½ cup full fat Greek yogurt
• 1 tablespoon tahini