Heat the oven to 200°C.
Mix 2-3 tablespoons of the harissa with all of the yoghurt. Add the juice of one lemon. Season with sea salt & freshly cracked black pepper.
Score the chicken things with a sharp knife and then toss the chicken in only half of the harissa yoghurt & one teaspoon of cinnamon. Coat well.
This marinating can be done at the time of dinner prep or up to 24 hours in advance for even more flavour and tenderness. The other half of the yoghurt can be placed in a bowl, in the fridge, for serving.
Zest the other lemon & set this aside.
Combine one tablespoon of harissa with the juice of a lemon and 3 tablespoons of extra virgin olive oil. Add 2 teaspoons ground cumin & 1 teaspoon ground cinnamon.
Mix the potatoes, onion slices and olives in the oil. Spread the veggies out onto a baking tray.
Cook for 20-25 minutes. Then add the chicken (and cherry tomatoes when in season) &capers (if using) into the baking tray and cook for approximately 20-25 minutes.
Serve with toasted almonds, reserved lemon zest & harissa spiked yoghurt. Mint leaves are a welcome addition also.