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Harissa
1 red chilli, deseeded and chopped
1 clove garlic, chopped
2 shallots, chopped
1 tablespoon cooking oil
Zest and juice 1 orange
50ml sherry vinegar
Pinch cinnamon
1 teaspoon ground coriander seeds
1 teaspoon cumin seeds
1 teaspoon smoked paprika
50ml good olive oil or good local rapeseed oil

Cook the chillis, garlic and shallot in the cooking oil until soft and golden. Add the spices and cook for 30 seconds. Add the orange juice and zest and sherry vinegar and cook until it the liquid has evaporated. Blend with the olive oil to a smooth puree. Check seasoning.

Carrot Quinoa
1 onion, finely chopped
1 tablespoon oil
200g quinoa, rinsed in cold water
600ml vegetable stock
175g coarsely grated carrot

Cook the onion in the oil until soft and then add the stock. Bring to the boil and add the quinoa. Place a lid on top and gently simmer for about 20 minutes or until liquid has evaporated. Add the carrot and replace lid. Leave for a further 10 minutes. Mix up with a fork and add a couple of teaspoons of the harissa and any resting juices from the chicken.

Grilled chicken

8 boneless chicken thighs, skin on
Oil for brushing
Salt for seasoning

Heat a grill pan or barbecue until hot and brush the chicken with oil and season with salt. Place skin side on the grill and cook until golden and crispy. Flip over and cook on the other side until the chicken is cooked through. Transfer to a tray to rest for 10 minutes and brush the top with some harissa.
Serve the chicken on the quinoa with more harissa on the side.