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Spiced marinated chicken with grilled pineapple and green bean chutney

Preparation time
overnight

Cooking time
1 to 2 hours

Serves
Serves 2

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the marinated chicken

  • 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

For the grilled pineapple and green bean chutney

  • 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

For the dressing

  • 50ml/2fl oz tahini
  • 150ml/5fl oz Greek-style plain yoghurt
  • pinch ground cumin
  • 1 lemon, juice only
  • 1 garlic clove, crushed

For the soufflé potato pancake

  • 2 free-range egg whites
  • 3 free-range eggs, beaten
  • 450g/1lb mashed potato
  • 3 tbsp self-raising flour
  • pinch finely grated nutmeg
  • pinch baking powder
  • 150ml/5fl oz milk
  • 150ml/5fl oz double cream
  • 1 tbsp chopped fresh coriander

Method

  1. 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.

  2. Preheat a barbecue to hot.

  3. 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.

  4. To make the dressing, mix the ingredients together in a bowl and set aside.

  5. 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.

  6. To make the soufflé potato pancake, whisk the egg whites in a clean glass bowl until soft peaks form when you lift out the whisk. In a separate large bowl mix the remaining ingredients together, then fold in the egg whites.

  7. Lightly grease a shallow cast iron pan with olive oil and cook the batter on the hob for 5 minutes, then transfer to a hot grill for 5 minutes, or until cooked through.

  8. 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 pancake, chutney and salad.

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