Sauce Ingredients:
2 cups red pepper, chopped
1 sweet potato, chopped
1 cups coconut milk
1/4 cup cooking cream
1/4 cup butter
1/4 cup Rose Harissa Seasoning

• Start by preheating the oven to 350°F.
• Toss red peppers and sweet potatoes in olive oil until evenly coated.
• Roast vegetable mix in the oven until fully cooked and soft, about 15 minutes. Remove from oven and add the mixture to blender and puree.
• Add puree to a pre-heated deep pan, flavour with Rose Harissa seasoning, and let simmer on medium-high for about 5 minutes, stirring often.
• Reduce temperature to medium-low and add coconut milk, butter and cooking cream.
• Let simmer until a creamy textured sauce is achieved.

Dish Ingredients:
3-4 pcs bone-in chicken thighs
1/4 cup olive oil
1/8 cup lemon juice
4 cups Rose Harissa sauce
1/4 cup Rose Harissa Seasoning

• Marinate chicken thighs at least an hour in advance with Rose Harissa seasoning, oil, and lemon.
• Preheat the oven to 325-350°F.
• Place on a roasting pan skin-side up. Roast chicken thighs until internal temperature reads 165°F, about 45 minutes.
• Remove from pan and add to Rose Harissa sauce skin-side up.
• Let simmer for another 5 minutes on low heat, allowing for sauce and flavour to infuse.
• Garnish with your favourite fresh herb.