Step 1

Preheat grill to high and oven to 180C. Combine the oil, garlic and paprika in a bowl and season. Add the chicken, tossing to coat, then marinate in the fridge for 15 minutes.

Step 2

Meanwhile, for harissa, grill capsicums for 5-6 minutes, turning, until the skins are completely blackened. Transfer to a plastic bag, allow to cool for 10 minutes, then peel off the skins. (I find that rinsing the capsicum at this stage makes things easier, but also means you lose a certain smokiness and richness of flavour.)

Step 3

Meanwhile, toast cumin, caraway and coriander seeds in a dry frypan over low heat for 1 minute until fragrant. Transfer to a mortar and pestle with cayenne and a pinch of sea salt and grind to a powder.

Step 4

Warm 1 tablespoon oil in a frypan over low heat. Cook garlic, onion, chilli and tomato for 5-6 minutes until thickened. Add spice mixture and stir to combine.

Step 5

Place the grilled capsicum and tomato mixture in a blender and whiz to a thick paste. Stir in lemon juice and 1-2 tablespoons oil to make a loose paste. Set the harissa aside.

Step 6

Place an ovenproof frypan over medium-high heat, then cook chicken, skin-side down, for 5 minutes. Turn and cook for a further 2 minutes, then transfer to oven for 7-8 minutes until cooked through. Rest for 2 minutes, then slice and serve with couscous, mint and a spoonful of harissa.