Spiced marinated chicken with grilled pineapple and green bean chutney

Preparation time
overnight

Cooking time
1 to 2 hours

Serves
Serves 2

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