Quick sticky harissa chicken thighs

Method

1. Preheat the grill to high. Mix together the harissa with the honey. Lightly slash the chicken thighs and brush all over with the marinade.
2. Set aside for 10 minutes, then place the thighs on a lightly oiled baking sheet and pop under the grill for 12 minutes, turning halfway, until sticky and cooked through. Meanwhile, heat the Thai sticky rice according to pack instructions. Blanch the mangetout in boiling salted water for 2 minutes.
3. Drain and halve lengthways, then stir into the rice along with the spring onions, thinly sliced on the diagonal, and a few fresh coriander leaves, roughly chopped. Serve with the sticky chicken.