Harissa Grilled Chicken Thighs with Citrus Yogurt & Crispy Chickpeas

1 lb chicken thighs, boneless
1 tin harissa paste (or homemade)
juice/zest 2 lemons
juice/zest 2 limes
1 c yoghurt
1 c garbanzo beans, drained
1 sprig parsley
S/P to taste

1. Rub thighs with harissa, and juice/zest of 1 ea lemon/lime
2. Mix remaining citrus with yoghurt and season with S/P
3. Grill thighs at 350 on the egg till charred and cooked through
4. Fry Garbanzos at 350 till crispy, then season with salt
5. To serve, place yoghurt on plate, then top with a thigh, sprinkle with garbanzos, then garnish
with picked parsley leaves

Heather Sinyard