Braised Green Herby Chicken

Heat the oven to 200°C. Put all the spinach into a bowl and microwave for 5 mins until defrosted. Squeeze the liquid out into a separate bowl and discard it.

Season the chicken thighs with salt and heat a large frying pan over a medium heat. Put the chicken thighs into the pan, skin-side down, and cook for 8-10 mins until the skin is deep golden brown. Transfer to a baking tray.

Peel and thinly slice the onions, then tip them into the empty chicken pan with a pinch of salt. Cook, stirring occasionally, for 7-10 mins until starting to soften.

Meanwhile, pour the chicken stock into a blender with the dill, coriander (stalks and all), half the spinach and three-quarters of the harissa. Blitz until smooth. Add this mixture to the onions, bring to the boil, stir through the remaining spinach and a splash of water if you'd like to loosen it, then pour everything over the chicken. Cook in the oven for 25-30 mins.

Once cooked, drizzle over the yoghurt and remaining harissa.