Honey Glazed Chicken & Harissa Veg Flatbreads

Halve, peel and thinly slice the red onion. Halve the pepper and discard the core and seeds. Slice into thin strips. Halve the tomatoes. Pop the pepper and tomatoes onto another baking tray. Drizzle with oil, half the harissa paste and season with salt and pepper. Use your hands to coat the veggies. Roast on the middle shelf of your oven until golden and soft, 15-20 mins.

Pop the onion into a small bowl and add the cider vinegar and sugar (see ingredients for amount). Add a pinch of salt, mix together and set aside.

Heat a drizzle of oil in a large frying pan on a medium-high heat. Once the oil is hot, add the chicken and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle. Once browned, add the remaining smoked paprika and honey to the pan and cook for 1 more min, stirring to glaze the chicken. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Crumble the feta into a small bowl. When the wedges have 5-10 mins left, sprinkle over half the feta and return to the oven for the remaining cooking time. In another small bowl, combine the yoghurt (see ingredients for amount) with the remaining harissa paste. Drain your pickled onions. Pop the flatbreads in the oven until warm and starting to turn golden, 3-4 mins. Roughly chop the coriander (stalks and all).