I may not have the most chilli-tolerant constitution as the next person, but nothing stopped me from making up another batch of harissa soon after the first one was used up.
Can I say I’m kinda in love with it?
I’m particularly in love with harissa butter – a condiment that’s easy to knock together, freezes well and can be thrown into many things.
I already had some chicken thigh fillets sitting in the fridge and wondered how I could introduce them to the golden, spicy butter. Simply pan-fried in it would have been good enough, but I wanted more.
I was craving bacon. Chicken and bacon? We’re on the right track.
Chicken, bacon and harissa? Now we’re talking.
I could have put my wacky chefs hat on and spiked the bacon with a bit of booze, but I settled on rolling the chicken in the rashers; cooking it mignon-style. Although a bit of bourbon flavour would have worked well with the smokiness of the bacon.
A bit of herbage, a good dollop of harissa butter, some asparagus, cavalo nero and cherry tomatoes I picked up from the farmers market, and dinner was done and dusted.
*Maitre D’ Mini Casserole supplied by Scanpan