Make a marinade paste with 2 Tbs black olive tapenade, the zest and juice of an orange, a Tbs honey, a tsp thyme leaves and a tsp of harissa.
Spread this over skinless boneless chicken thighs, and place in a shallow casserole dish. Pour over 100ml stock and bake in a 170°C oven for
about an hour, basting from time to time. After 30 minutes, put sprigs of cherry tomatoes on a baking sheet, spray with a little oil and put
into the oven. Serve with butter bean mash, made simply by heating up a can of butter beans and blitzing to a purée with a stick blender,
then seasoning to taste, adding a knob of butter to enrich it if you wish.