• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Soak the skewers in cold water to stop them from burning
• Halve the bell pepper and discard the core and seeds. Chop into 3cm chunks.
• Peel and grate the garlic (or use a garlic press). Quarter and peel the onion, then separate the layers.
• Halve the chilli and discard the core and seeds. Finely chop half (use all for 4P and 6P). Finely chop the parsley (stalks and all).

• Toss together the onion, bell pepper and chicken with half the garlic, half the West African spice mix, salt, pepper and a drizzle of oil.
• Thread the chicken, half the onion and half the bell pepper onto the skewers, alternating between the three. IMPORTANT: Wash hands and equipment after handling raw chicken.

• Transfer the chicken skewers to a lined baking tray.
• Roast on the top shelf of the oven, until cooked through, 12-15 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
• Turn halfway through.

• Place a pan over medium-high heat with a drizzle of oil.
• Once hot, fry remaining onion, bell pepper and garlic until fragrant, 4-5 mins.
• Add the chopped tomatoes, remaining West African spice mix, chilli and half the parsley.
• Bring to the boil, stirring, then cover and simmer until slightly reduced, 6-8 mins.
• Once simmered, stir through the harissa paste. Season to taste with salt, pepper and sugar. 

TIP: Add another splash of water if the sauce becomes too dry.

• Add the cooked chicken skewers to the sauce and turn to coat well.
• Once everything is almost ready, place naans onto a baking tray.
• Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins. 

• Divide the chicken and bell pepper skewers in harissa sauce between plates.
• Garnish with the remaining parsley.
• Serve the warm naan alongside.