Make the chunky marinade

• Pulse the yogurt, harissa paste, garlic, lemon juice, olive oil, smoked paprika, cumin, salt and pepper in a food processor.
• Stop while the mixture is still chunky and textured, like a dip or romesco, rather than fully smooth.

Marinate the chicken

• Coat the chicken legs generously with the chunky marinade, pressing it into the skin so it clings in craggy layers.
• Let the chicken marinate in the fridge.

Bake until charred

• Arrange the chicken legs on a baking tray and bake at 200 °C until cooked through and deeply charred and caramelized on the textured edges.

Rest and serve

• Let the chicken rest briefly before serving so the juices settle.