1 red chilli, halved, seeds removed, roughly chopped
15g/½oz fresh coriander, roughly chopped
8 sprigs of mint, leaves only, roughly torn
70g/2½oz pitted green olives, roughly chopped
6 tbsp extra virgin olive oil
2 tbsp white balsamic vinegar
good squeeze of lemon juice
200ml/7fl oz lactose free yogurt
For the chicken, make a marinade by mixing the olive oil, cinnamon, cayenne, cumin, garlic infused oil, salt and pepper together in a mixing bowl.
Make little slits all over the undersides of the chicken with the point of a knife. Put the chicken in the marinade, turning to coat. Cover with cling film and put in the fridge. Leave in the fridge for a couple of hours, or overnight. Making sure to bring it to room temperature before cooking.
To make the relish, put the sea salt in a pestle and mortar and bash it until it is crushed. Add the chilies, coriander, mint and olives and bash everything together. Gradually add the extra virgin olive oil and balsamic vinegar until you have a rough paste (it should be chunky, not puréed). Add lemon juice to taste and set aside.
To cook the chicken, heat a griddle pan. Remove the chicken from the marinade, shaking off the excess. Cook the chicken over a medium heat, for about 2 minutes on each side. Reduce the heat to low and cook for another 4 minutes, or until cooked through.
Put the chicken on a plate and serve with the relish, green salad, lemon wedges and a bowl of lactose free yogurt.