We used chicken breast sliced into fillets rather than the boned legs from the recipe, and they worked well, provided you adjust the cooking time under the grill accordingly. Nice, mildly-spiced supper with some vegetable couscous and local sprouting broccoli. Normally, I use Belazu Harissa, but didn't have any, so used some of a small jar from Marks & Sparks - it was very good, and even had rose petals in. Can't find an online recipe, I'm afraid - basically yoghurt, harissa, olive oil and chopped mint with which you coat the chicken and grill till golden brown and juicy.
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