Pan-roasted Chicken Thighs with Grapes and Hazelnuts

Combine the onion and vinegar in a large bowl and set aside. 

Heat 1 tablespoon of the olive oil in a large sauté pan over a medium-high heat. Season the chicken then cook until golden and fully cooked through. Take out and drain on kitchen towels. 

Add the grapes to the pan and cook for 5 minutes until just starting to get crinkly. Drain on kitchen towels. 

Add the olives, lentils, hazelnuts, parsley, currants and the remaining olive oil to the bowl with the onions. 

Season generously then fold in the grapes. 

To serve: Spread the yoghurt over a serving platter and layer up the chicken and salad.