Moroccan-Inspired Pacific Bowl

glug of olive oil
2tsp sweet paprika
1tsp ground cumin
1tsp ground coriander
8 organic chicken thighs, boned and skinned (reserve the skin)
4 tomatoes, cut in half
2 tbsp harissa paste
2 medium-sweet potatoes
1tbsp ras-el-hanout
1 x 400g tin chickpeas
200g couscous
bunch mint, chopped
bunch coriander, chopped
handful flat leaf parsley, chopped
1 red onion
juice of 1 lime
1 pomegranate, seeds only
250ml organic natural yoghurt
handful of dill, chopped
garlic clove, grated
handful of baby spinach per bowl
1 red chilli, finely chopped
1/2 lemon, juice only

1. Mix the olive oil with 1tsp of the sweet paprika, the ground cumin and ground coriander. Season the mixture, and cover the chicken in it. Leave to marinade, ideally overnight.
2. Preheat the oven to 200C/400F/gas mark 6.
3. Roast the thighs for 25 mins or until cooked through.
4. Season the skin and place on a tray between 2 sheets of greaseproof paper. Place another tray on top and roast for 20 mins or until crispy.
5. Meanwhile, season the tomatoes with salt and pepper and mix with the harissa paste. Roast this in the oven too, for about 20 mins.
6. once there's room in the oven, roast the sweet potatoes in the ras-el-hanout with olive oil, salt and pepper.
7. Drain and rinse the chickpeas, before drying them and laying them on a baking tray. Roast in the oven; they can take anywhere from 40 mins to an hour to become crunchy and golden.
8. Meanwhile, make the couscous. Put the grain in a bowl, sprinkle over 1tsp sweet paprika, add a little olive oil and cover with boiling water. Cover with cling film and leave for 15mins. When it's ready, fluff with a fork and mix in a handful each of mint, coriander and parsley.
9. Thinly slice the red onion and add to a bowl. Squeeze over the lime juice and add a pinch of salt, and mix. The onions will soften and slightly pickle/cook in the acidity. Add the pomegranate seeds and leave to let the flavours infuse.
10. Mix the the yoghurt with another handful each of chopped mint, coriander and ill, and the garlic. Stir to combine.
11. To assemble, place the couscous in each bowland scatter over the chickpeas and sweet potatoes. Next, add a handful of spinach on one side, and the tomatoes the other. Slice the chicken thighs and place two in each bowl. Top with the yoghurt dressing and pomegranate and red onion salsa and crumble over the crispy chicken skin. Finish off with the sliced chilli and lemon juice.
TIP. To make this vegetarian, use feta and avocado instead of chicken.


A Grape Match...

Planeta Rosé 2016

Dry rosés are perfect with this style of Middle Eastern food. This one's strawberry and pink grapefruit flavours pick up the delicate and varied character of the fresh herbs, crunchy pomegranate and sweet ras-al-hanout spice. Vibrant and refreshing, this is the very taste of summer.