Harissa Chicken, California Walnut and Bean Traybake

1. Preheat the oven to 200^oC.
2. Place the chicken pieces in a large bowl and mix in the harissa, smoked paprika and garlic, season.
3. Heat the oil in a large frying pan and fry the chicken and all the excess paste for 5 minutes until evenly golden. Transfer to a large roasting tin with the pan juices and add the peppers and beans with their juices, bake for 20 minutes.
4. Stir in the California Walnuts and Greek style yoghurt and bake for a further 5 minutes.

Cooks tip
Leave the chicken marinating in the harissa mix for a few hours to develop the flavour. Great served with rice, salad or tagliatelle pasta.