Tip the leeks, mushrooms, sausages, chicken and sweet potato into a large roasting tin. Mix through the olive oil, harissa and sea salt, then arrange the sausages and chicken so that they’re ...

Spoon the harissa into a jar and store in the fridge until ready to use. For the stew, slash the chicken thighs several times then place into a bowl with three tablespoons of the harissa paste and ...

Mix the harissa with 100g yogurt, a pinch of salt and the chicken thighs (plus a crushed garlic clove, if you have it). Marinate for 30 minutes. For the flatbread, combine 150g yogurt, the flour ...

Flatten the chicken breasts by pounding them with a rolling ... along with some toasted flaked almonds and fresh pomegranate seeds. Stir some harissa into creamy Greek yoghurt to serve on the ...

Put the chicken on the lined tray. Cook under preheated grill for 3-4 minutes each side, or until golden and cooked through.

Repeat with remaining chicken and 3 tablespoons oil. Set thighs aside and pour off all but 3 tablespoons fat from pot. Stir in onions, garlic, jalapeño, bell pepper and harissa. Season with salt ...

Use a large sharp knife to carefully cut down the back of the chicken, so you can open it out flat, then score the legs. Add to the tray with the harissa, and a little sea salt, black pepper and ...

1 Tbsp Coriander seeds, toasted in a dry pan until fragrant and darkening in colour, then ground to a coarse powder 1 Tbsp Cumin seeds, toasted in a dry pan until fragrant and darkening in colour ...

Refrigerate for up to two weeks. Mix together the harissa, yogurt, and wine. Place the chicken tenders in a shallow baking dish, and top with the yogurt mixture. Cover with plastic wrap ...

(WSVN) - Some people like the sweet and savory flavor of chicken and waffles. A chef shows us a way to give it a Mediterranean touch. Time to grab a Bite with Belkys.