Harissa roast chicken with flatbreads and preserved lemon yogurt

Method

1. Heat the oven to 160°C fan/gas 4. Put the stock, tomato purée, harissa, garlic and brown sugar in a bowl. Add salt and pepper and whisk to combine.
2. Put the chicken in a roasting tin and pour over the harissa mix to coat. Cover the tin tightly with foil, then roast for 50 minutes.
3. Turn up the oven to 180°C fan/gas 6. Remove the foil, add the tomatoes and roast for 20 minutes. Add the olives and roast for 10 minutes more or until the chicken is cooked – the juices should run clear when the thigh is pierced in the thickest part with a skewer, or a probe thermometer should read 70-72°C. Rest the chicken for 10 minutes (the core temperature will rise a little as it rests).
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4. For the flatbreads, combine the flour, baking powder and salt in a large bowl, add the yogurt and oil, then mix with your hands to form a smooth, slightly sticky dough. Turn out onto a lightly floured surface and knead for 1-2 minutes. Return to the bowl, cover and rest for 10 minutes.
5. Put a griddle or non-stick frying pan over high heat. Divide the dough into 4 equal pieces, shape into balls, then roll out to 15cm discs on a lightly oiled surface. Cook the flatbreads one at a time in the hot pan until puffed and browned, turning and cooking both sides, then keep warm.
6. Mix all the ingredients for the preserved lemon yogurt in a bowl (see Make Ahead).
7. Carve the chicken, then put on warmed plates, scatter with the tomatoes and olives and sprinkle over the chopped herbs. Serve with the flatbreads and the lemon yogurt alongside.