Looking for a standout dinner party main course? Look no further than French Michelin-starred Eric Chavot’s chicken, stuffed with cheese and a gently spicy chutney.  Team it with a simple green salad and your favourite potato side dish – you’re all set to impress.

 

Ingredients

Rose Harissa Dip

  • 200g Rose harissa
  • 250g Greek yoghurt
  • 100g Crème fraiche
  • 200g Mayonnaise
  • 1tsp Sugar
  • Pinch of salt

Rose Harissa Chutney

  • 200g Rose harissa
  • 500g Apricots
  • 500g Toasted almonds
  • 4 Lemons – juice of all and zest of 2
  • 1 Juice of an orange

Stuffing

Ingredients

Rose Harissa Dip

  • 200g Rose harissa
  • 250g Greek yoghurt
  • 100g Crème fraiche
  • 200g Mayonnaise
  • 1tsp Sugar
  • Pinch of salt

Rose Harissa Chutney

  • 200g Rose harissa
  • 500g Apricots
  • 500g Toasted almonds
  • 4 Lemons – juice of all and zest of 2
  • 1 Juice of an orange

Stuffing

1

Rose Harissa Dip

Combine all of the dip ingredients and mix well, adjust seasoning if necessary.

2

Rose Harissa Chutney

Place the chutney ingredients into a blender and pulse until the apricots and almonds are approximately 0.5cm in size.

3

Stuffing

Pre heat oven to 175C.

4

Combine the Boursin and cream cheese in a bowl, add 300g of the chutney and mix (keeping some chutney to the side for dressing later).

5

Butterfly the chicken breast, season lightly with salt and ground white pepper.

6

Divide the cheese and chutney mix among the 6 slices of ham, roll into a cigar shape.

7

Place a piece of smoked ham cigars inside each chicken breast.

8

In a medium hot pan, fry the chicken until golden brown. Place the chicken into the oven until cooked through, about 8-10 minutes.

9

Leave to rest under foil for 5 minutes.

10

Dress the plate with the harissa dip and chutney, slice the chicken and add it to the plate. Finish with fennel fronds.

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