INGREDIENTS

Marinade:

½ cup harissa paste

¼ cup lemon juice

3 garlic cloves – minced

1 cup cream

2 x packets of Bostock chicken thighs

1 cup chicken stock

1 kg baby potatoes- halved

2 cup peas – defrosted

100g of feta – crumbled

1 cup chopped Italian parsley

Crusty garlic bread to serve

METHOD

Preheat the oven to 200 fan bake.

Mix the marinade together and season with salt and pepper. Add the chicken. Ideally, let it marinate for 30 minutes or longer if you have time.

Place the chicken thighs into a baking dish. Mix the chicken stock in with the marinade and then pour it over the chicken.

Bake for 30-35 minutes or until the chicken is cooked through.

Whilst the chicken is cooking, add the baby potatoes to a large saucepan of salted boiling water on high heat. Boil until tender. Drain. Return the potatoes to the saucepan, add the butter and mash until smooth. Place the lid on to keep it warm.

When the chicken is cooked, gently fold in the peas. Sprinkle with the feta chunks and parsley, and season with cracked pepper.

Serve with the mashed potato and crusty garlic bread.

Serves 4