Thinking of easy delicious suppers for every night can be exhausting.  Inevitably I think we all resort to the old favourites which we can shop for and cook without too much stress.  Sometimes though just a little variation can be the proverbial zip to spice up life.  These chicken thighs with harissa are a case in point and ridiculously easy, it is barely a recipe in fact but regardless I share it here.  Crisp skinned chicken sliding off the bone in a spicy red jacket with crunchy greens to give verdant vigour!

Chicken with harissa

1 red pepper

1 teaspoon olive oil

4 chicken thighs

3 teaspoons harissa paste

1 pack tenderstem broccoli.

Slice the pepper and mix it with the oil in a roasting dish.  Put half a teaspoon of harissa under the skin of each thigh and squidge a bit to spread.  Put the chicken in with the peppers and roast at 190 for 30 minutes.  Towards the end of this cooking time blanch the broccoli in boiling water for 1 minute and drain.  Remove the chicken from the oven, stir in the last teaspoon of harissa and then fit the broccoli in and around the chicken.  Return to the oven for 10 minutes.  Season and serve, small waxy potatoes would be perfect here.  If you like things a little saucier, add a glug of white wine with the final teaspoon of harissa.