Harissa marinated chicken thighs. From Ottolenghi the cookbook. The ingredients are listed here. I deboned 8 thighs, leaving the skin on, but removing the most fat riddled portions. The harissa has a beautiful depth and less heat than my previous pastes (1, 2). It's mostly because of the roasted capsicum. . . For my own reference - pierce a large red capsicum and place on the BBQ (no cleaning) turning every few minutes, so there is an even char. Cover and cool and then peel and deseed and set aside. Warm the spices (1/4 teaspoon each of cumin, coriander and caraway) and the crush with mortar and pestle. Add 3/4 of a large red onion, 4 cloves of garlic, 2 fresh red chillies (deseeded) and 3 smaller dried chillies (also deseeded) to a thermomix. Process at speed 6 for 2 seconds.