Oven Baked Harissa and Epis Chicken, served with Tangy Slaw and Herby Roasted Red Pepper Yogurt

Recipe:

Chicken:
salt and pepper
3 Tbsp Epis
4 Tbsp Harissa paste
1 tsp paprika
1 tsp cumin
1 tsp oregano
zest of 1 lemon
juice of 1/2 a lemon
2 Tbsp avocado oil
-Remove the backbone from the chicken and cut it down the center to get two pieces. Generously season the chicken with salt and pepper.
-In a blender or food processor add all remaining ingredients and blend until smooth. Spread the marinade all over the chicken then wrap it and place in the refrigerator to marinate for at least 6 hours or preferably overnight.
-Preheat oven to 425°F and cook for 35 to 45 minutes, basting every 15 minutes until the thickest part of the breast reaches 165°F.

Slaw:
1/2 medium head of green cabbage, thinly sliced
1/2 cup cilantro, chopped
1/2 cup scallions, chopped
2 Tbsp red wine vinegar
2 Tbsp lemon juice
salt to taste
1 tsp granulated sugar
5 Tbsp olive oil
-Add all ingredients to a bowl and mix to combine.

Herby red pepper yogurt:
1 1/2 cups Greek yogurt
5 roasted red bell peppers in a jar
6 dill sprigs
2 scallions, chopped
1 Tbsp lemon juice
1 tsp paprika
1 tsp garlic powder
salt to taste
-Add all ingredients to a blender or food processor and process until smooth. Once combined season with salt to taste.