Ingredients

• 3 tbsp Greek-style yoghurt
• 1–2 tbsp harissa paste
• 3 garlic cloves
• crushed
• 1 lemon
• juice only
• 6 chicken thighs
• boneless
• skin removed
• sea salt and freshly ground black pepper
• salad leaves
• to serve
• 1 tbsp olive oil
• 1 onion
• thinly sliced
• 1 pineapple
• peeled and cut into quarters
• core removed
• 1 tsp brown mustard seeds
• 1 garlic clove
• thinly sliced
• 1 tbsp of honey
• 100ml/3½fl oz cider vinegar
• 120g/4½oz light brown sugar
• 10 green beans
• chopped
• 50ml/2fl oz tahini
• 150ml/5fl oz Greek-style yoghurt
• pinch ground cumin
• 1 lemon
• juice only
• 1 garlic clove
• crushed

Directions

• To make the marinated chicken
• mix the yoghurt
• harissa
• garlic and lemon juice together in a large bowl. Add the chicken and coat well. Cover and marinate in the fridge overnight.
• Preheat a barbecue to hot.
• Meanwhile
• to make the chutney
• heat the oil in a large saucepan over a medium heat and cook the onion until soft. Stir in the pineapple
• mustard seeds
• garlic
• honey
• vinegar and sugar and season with salt and pepper. Turn the heat down and cook gently for 1 hour. When cooked and sticky
• stir in the green beans and set aside.
• To make the dressing
• mix the ingredients together in a bowl and set aside.
• To cook the chicken
• pierce the thighs with skewers and cook on the hot barbecue or griddle pan for 5–7 minutes on each side
• or until cooked through.
• To serve
• put the salad leaves in a bowl and pour over the dressing. Slice the chicken and place on plates with some of the chutney and salad.