Ben's recipe for squash and Riverford Herby Harissa paste

Ingredients - serves 6

6 chicken thighs
1kg squash, skinned & cut into wedges
5 Riverford chorizo, cut into quarters
I tbsp of Riverford Herby Harissa Paste
20 pitted black olives

Method

1 Preheat the oven to 200°C .
Rub the harissa and chicken thighs together in a mixing bowl and leave to marinade for and hour. Arrange in a roasting dish and cook for 10 minutes. Lower the oven to 180°C.

2 Take out the dish, add the squash, turning it in the chicken juices. Return to the oven. After another 10 minutes add the chorizo and olives and cook until the chicken is beginning to brown and the squash squishy and slightly caramelised (about 30 minutes). Serve with rice and the juices.