1. To marinate the chicken, mix the harissa paste with the yogurt and use your hands to rub all over the chicken thighs. Layer them in a plastic container, seal and refrigerate overnight.
2. In a large roasting pot heat the olive oil over medium heat. Add the onion and garlic and cook until tender. Add the pepper, tomato and bay leaf. Cook for a few minutes and remove from the heat.
3. Arrange the chicken thighs on top of the tomato mixture and add the chicken stock. Bring to a simmer and place in a 425ºF oven for 10 minutes, then lower the heat to 350ºF and continue to cook for 12-15 minutes.

Makes: 4 Servings