Ingredients

• 6 tbsp olive oil
• ½ tsp ground cinnamon
• ¾ tsp cayenne pepper
• 1 tsp ground cumin
• 2 garlic cloves
• grated
• 6 boneless chicken thighs
• skin removed
• salt and freshly ground black pepper
• 2 garlic cloves
• chopped
• sea salt flakes
• 1 green chilli
• halved
• seeds removed
• roughly chopped
• 1 red chilli
• halved
• seeds removed
• roughly chopped
• 15g/½oz fresh coriander
• roughly chopped
• 8 sprigs of mint
• leaves only
• roughly torn
• 70g/2½oz pitted green olives
• roughly chopped
• 6 tbsp extra virgin olive oil
• 2 tbsp white balsamic vinegar
• good squeeze of lemon juice
• 200g/7oz plain flour
• ½ tsp salt
• 2 tbsp ghee
• melted
• ¼ cucumber
• sliced
• handful of baby leaves
• 3 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• lemon wedges
• 200ml/7fl oz Greek yoghurt

Directions

• For the chicken
• make a marinade by mixing the olive oil
• cinnamon
• cayenne
• cumin
• garlic
• salt and pepper together in a mixing bowl.
• Make little slits all over the undersides of the chicken with the point of a knife. Put the chicken in the marinade
• turning to coat. Cover with cling film and put in the fridge. Leave in the fridge for a couple of hours
• or overnight. Making sure to bring it to room temperature before cooking.
• To make the relish
• put the garlic and sea salt in a pestle and mortar and bash it until it is crushed. Add the chillies
• coriander
• mint and olives and bash everything together. Gradually add the extra virgin olive oil and balsamic vinegar until you have a rough paste (it should be chunky
• not puréed). Add lemon juice to taste and set aside.
• To make the flatbreads
• put the flour in a medium bowl
• add the salt and stir. Add enough water until the flour mix comes to a dough. Knead until smooth and divide into 4 pieces. Roll each piece into a circle and put on a hot griddle pan one at a time. Turn the bread over once charred marks have appeared and brush with the melted ghee.
• For the green salad
• put the cucumber and leaves in a large bowl. Pour the olive oil and white wine vinegar in a small bowl and whisk in the mustard. Just before serving pour the dressing over the salad and mix.
• To cook the chicken
• heat a griddle pan. Remove the chicken from the marinade
• shaking off the excess. Cook the chicken over a medium heat
• for about 2 minutes on each side. Reduce the heat to low and cook for another 4 minutes
• or until cooked through.
• Put the chicken on a plate and serve with the flatbreads
• chutney
• green salad
• lemon wedges and a bowl of Greek yoghurt.