Diana Henry serves up Turkish spiced chicken with flatbreads and green relish on Saturday Kitchen.

Diana says: “Spice up your chicken with a zingy Turkish marinade. Make your own flatbreads and whip up a hot green relish for a real taste of the Middle East.”

The ingredients for the chicken: 6 tbsp olive oil, ½ tsp ground cinnamon, ¾ tsp cayenne pepper, 1 tsp ground cumin, 2 garlic cloves, grated, 6 boneless chicken thighs, skin removed and salt and freshly ground black pepper.

For the relish: 2 garlic cloves, chopped, sea salt flakes, 1 green chilli, halved, seeds removed, roughly chopped, 1 red chilli, halved, seeds removed, roughly chopped, 15g fresh coriander, roughly chopped, 8 sprigs of mint, leaves only, roughly torn, 70g pitted green olives, roughly chopped, 6 tbsp extra virgin olive oil, 2 tbsp white balsamic vinegar and good squeeze of lemon juice.

For the flatbreads: 200g plain flour, ½ tsp salt, 2 tbsp ghee, melted, For the green salad, ¼ cucumber, sliced, handful of baby leaves, 3 tbsp olive oil, 1 tbsp white wine vinegar and 1 tsp Dijon mustard.

To serve: lemon wedges and 200ml/7fl oz Greek yoghurt.