• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Chop the potatoes lengthways into 1cm slices, then into 1cm chips (peeling optional).
• Pop the chips onto a large (lined) baking tray. Drizzle with oil, season well with salt and pepper. 
• Toss to coat and spread out in a single layer. 
• When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

• Toss the chicken with salt, pepper, ras-el-hanout and a drizzle of oil.
• Place a pan over a medium-high heat.
• Fry the chicken until cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken. Chicken is cooked when no longer pink in the middle.
• Once cooked, remove from the pan and cover to keep warm.

TIP: Notice a stronger smell from your chicken? Don't worry! This is normal due to packaging used to keep it fresh.

• Meanwhile, drain and rinse the kidney beans in a sieve.
• Mash the beans with a fork (or potato masher). Season with salt and pepper.
• Chop the tomato into 2cm chunks.

• Return the pan to medium-high heat with a drizzle of oil.
• Once hot, add the beans.
• Fry until warmed through, stirring regularly, 3-4 mins.
• Stir through the harissa paste. Season to taste with salt and pepper.

• Pop the tortillas into the oven to warm, 1-2 mins.
• Mix the chilli flakes (use less if you don't like spice) and yoghurt together in a small bowl.

• To assemble your tacos, divide the warmed tortillas between plates. 
• Top with the chicken, beans, tomato and a dollop of chilli yoghurt.
• Finish with a drizzle of sweet chilli sauce.
• Serve the chicken tacos with the chips alongside.