Anoint skinless boneless chicken thighs with a little sunflower oil, place on red hot griddle.
Add can of butterbeans to scraping of sauce remains from weekend's cassoulet, adda little tomato puree and leave to simmer a while. Turn thighs a few times. Get fed up of standing at cooker, pour bean mixture on top of chicken and place in moderate oven while I watch telly for a bit, then serve on big bed of green leafy salad.
Harissa's lovely, I first had it in Tunisia when you couldn't buy it in the UK - about 25 years ago. The waiter said "it's for men, it's too fiery for ladies".