Heat oven to 200°C.

Toss chicken fillets in harissa to coat.

Lay chicken in a baking tray and arrange kumara, red onion, olives, lemon slices around.

Pour in chicken stock.

Bake for 20 mins before raising temperature to 220°C for the final 5 mins.

Serve straight away with a green salad.

¼ cup Culley’s harissa

2 x 400g packs Farro chicken thigh fillets

150g each golden and orange kumara, cut into fingers

½ red onion, cut into wedges

Handful green olives

½ lemon, thinly sliced

½ cup Foundation Foods chicken stock