Cut all of the vegetables into 1 inch pieces then place into a large roasting tin with the cloves of garlic.
Cover with a little oil, salt & pepper and the harissa. Mix well.
Place the chicken thighs on top top of the vegetables. Score the skin with a knife, then over with a little oil then rub the ras el hanout and cumin into the chicken.
Cook in the oven for 1 hour.
As the chicken is cooking, finely slice the wild garlic, parmesan and flaked almonds. Place into a bowl then add the olive oil. Mix to combine.
Once the chicken and vegetables are cooked, cover with a little pesto, then serve.
Recipe by Dan ap Geraint, originally featured on Prynhawn Da.
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