Step 1

Preheat the oven to 180ºC, gas mark Slashthe chicken deeply several times on the skinside, then put into a snug-fitting roasting tin.

Step 2

Drain the apricots over a jug. Using a blender,blitz 100g apricots with the harissa and 1 tbspoil until smooth. Season, pour over the chickenand rub in well. Roast for 45 minutes, untilthoroughly cooked and tender, with no pinkmeat and the juices run clear. The sauce willcatch here and there.

Step 3

Split the pitta, then tear into shards ontoa baking tray. Bake for the last 15 minutes ofthe chicken roasting time, until crisp. Roughlychop the remaining apricots and mix with thechickpeas, 1 tbsp oil and 1 tbsp of juice fromthe can. Season generously. Roughly chop¾ of the mint and fold it in.

Step 4

Mix the yogurt and garlic in a small bowl,then season. Spread ⅓ over a large sharingplate. Layer up ½ the bread and ½ thechickpea salad, adding dots of yogurt and adrizzle more juice in places, then repeat. Topwith the chicken and skin, pulled from thebones in large shreds, and dot the apricotharissa sauce all over. Top with the remainingyogurt, mint and some black pepper. Drizzlewith 1 tbsp more oil to serve.