Harissa Sauce (can be made well in advance and will keep refrigerated for a week or two)

Drain the red capsicums, and wash off any blackened skin and roughly dice. Heat the olive oil in a frypan, add the onion and garlic, cook until soft. Add the cumin, chilli, and red capsicums, cooking until the flavours are incorporated. Add the remaining ingredients and simmer for approx. 20 mins. Blend with a stick blender or food processor, and season with salt and pepper.

1. Marinate the chicken thighs with the rosemary, lemon zest & juice, and olive oil until ready to cook.
2. Heat a grill pan or barbecue and seal the chicken thighs. When nicely coloured, turn down the heat, cover and cook gently until cooked through. Alternatively finish in the oven set at 180°C, for around 15 mins.
3. Cut the kumara into slices. Heat the oil in a frypan, and fry the kumara until they start to colour. Season with salt and pepper. Transfer to a roasting dish, and finish cooking in the oven set at 200°C for approx. 5 mins.
4. Sauté the capsicums and onion in a frypan with the butter. When softened, add the spinach, it will be cooked as soon as it wilts. Remove from heat and season.

To serve – Heat 1 cup of Harissa Sauce in a saucepan. Arrange the kumara onto heated plates, add the cooked capsicums, onions, and spinach. Top with the cooked chicken, spoon on the Harissa Sauce and some grated lemon rind.