Chicken mignon with harissa butter
Chicken, bacon and some fiery harissa butter – this is one tasty way to have your chook
chicken thigh fillets
fresh thyme leaves
Salt & black pepper
recipe link in notes
sliced 5 mm thick
Vegetables of choice
Preheat the oven to 180°C.
Lay the chicken thighs on a cutting board, scatter with the thyme and season well with salt and pepper.
Roll the chicken tightly and then wrap the bacon rashers around each roll of chicken. Secure with a toothpick.
Coat the bottom and inside of an ovenproof dish with the olive oil. Lay the sliced onion in a single layer in the bottom of the dish, then sit the rolled chicken on top of the onions.
Drop 1 tablespoon of the harissa butter on top of each roll of chicken, top with a sprig of thyme and then bake in the oven for 30-40 minutes – basting a couple of times during cooking.
Prepare your vegetables as the chicken cooks – serve as soon as it comes out of the oven, removing the toothpicks beforehand.
Get my recipe for harissa butter here.