First make a marinade by mixing together 50ml chicken stock, the zest and juice of an orange, 2 Tbs black olive tapenade,
a Tbs honey, a tsp harissa and a tsp thyme leaves. Season with a little sea salt. Parboil halved new potatoes for about 10 minutes.
Thinly slice a red onion , spread out in a roasting dish, and drizzle with olive oil. Place chicken thighs on top of the onions,
skin-side up. Add the potatoes between the thighs, then pour over the marinade, turning the chicken to ensure they are fully coated.
Bake for 45 minutes in a 180°C oven. Scatter the dish with flaked almonds and return to the oven for another 15 minutes, until
the chicken is fully cooked and the almonds toasted. Serve with a salad of watercress and orange segments.