Marinated chicken breast with white bean and harissa skordalia

1. Apply the oregano, garlic, lemon zest, salt and pepper to the chicken breasts and leave to marinade for an hour

2. To make the Skordalia place the cannellini beans, garlic, salt, pepper, olive oil, grated cheese to tatste and lemon juice into a food processor and blitz into a smooth paste

3. Take the Harissa Paste and mix in with the white bean paste if you’re a lot lighter in you’re hand than I am you can go for a marbled effect using the thin end of the spoon like I had originally planned

4. Place the now finished Skordalia to one side and start work on the tomato sauce that I got from watching Jamie Oliver

5. Place all the tomato sauce ingredients in a blender an blitz for about 10 seconds to from a smooth liquid

6. Put the sauce in a saucepan on low heat and simmer for 10-15 minutes though be careful cause this mixture can burn easily

7. Now place the chicken breasts in a pan on a high heat and cook for 6-8 minutes a side until it gets a nice seared colour trust me you know when you see it but be careful not to overcook and make it dry

8. To plate up simply divide the Skordlia between 4 deep plates and place a chicken breast on top of each

9. Spoon over a even amount of Tomato Sauce being careful not to over apply and serve immediately