Mustard Paprika Chicken With Marinated Peppers

Chuck the chicken legs onto a baking tray and season generously with salt and pepper.

Put the Dijon mustard, paprika and 3 tbsp olive oil into a small mixing bowl. Finely grate in 3 of the garlic cloves and mix thoroughly. Pour the marinade over the chicken legs and massage together. Leave to marinate for 1 hr or up to overnight in the fridge.

Preheat the Weber Lumin Electric Barbecue to high heat. Half the shallots, skin on, and chuck into a bowl with the whole peppers. Coat with a little olive oil and salt. Put on the grill, shallots cut-side down, close the lid and let blister, turning the peppers regularly, for 9-10 mins. Let the shallots really char on the cut side.

Pull the peppers and shallots off the grill, chuck them into a bowl and cover with a plate. Let the veggies steam for 5-6 mins. Once steamed, peel and roughly chop the peppers and sling them into a bowl. Tear over the oregano and add 3 tbsp olive oil, the vinegar and salt and pepper. Set aside in a warm place. Peel the burnt skins from the shallots and separate into petals.

With the grill still set to high, add the chicken legs, skin-side down. Close the lid and let ‘em cook for 7-8 mins until the skin is super crispy and charred. Flip ‘em over and lower the heat to medium, close the lid and cook for 25 mins, moving now and then, until the chicken is cooked through.

Meanwhile, mix the tahini and yoghurt in a small bowl and grate in the last garlic clove. Add the zest and juice of one lemon and stir together until smooth. Season and set aside.

Lift the lid of the BBQ and chuck the flatbreads onto the chicken to warm through. Grab a platter and lay down the warm flatbreads, add the marinated peppers, roasted shallots and top with the chicken. Let all the chicken juices soak into the flatbreads. Add dollops of tahini yoghurt and wedges of lemon to serve.