|1.||Garlic Yogurt Sauce: Stir together yogurt, mint, lemon zest, garlic, salt and pepper until well combined. Refrigerate until ready to use or for up to 1 day.|
|2.||Middle Eastern Salad: Toss together cucumber, tomatoes, onion, parsley, lemon juice, oil and salt. Set aside.
|3.||Harissa Chicken Thighs: Season chicken with salt and pepper. In ovenproof skillet, heat oil over medium-high heat; brown chicken, skin side down, for five minutes or until golden brown and crispy. Turn thighs over and drain fat from skillet. Add onion, garlic and harissa to skillet; sauté for 3 minutes or until onion is softened. Add tomato sauce, chickpeas and olives; reduce heat to medium-low. Cover and simmer for 30 minutes or until chicken reaches internal temperature of 74°C. Sprinkle with parsley.|
|4.||Meanwhile, prepare Superfries according to package directions. Before the last 5 minutes of cooking, remove from oven and sprinkle evenly with cumin, coriander, salt, pepper, paprika, cinnamon and allspice; toss until well coated. Return Superfries to the oven for the remaining 5 minutes or until crisp and fully cooked.|
|5.||Transfer Superfries to serving platter; top with Garlic Yogurt sauce and sprinkle with coriander. Serve with Harissa Chicken Thighs and Middle Eastern Salad.|
|6.||Tip: Harissa can be found in the international section of most well-stocked grocery stores, boutique kitchen shops or Middle Eastern grocers.|