Chicken with Florence Fennel and Bacon by Chris Fortune
From Chris Fortune’s The Kiwi Sizzler Portable BBQ Book
6-8 chicken thighs, or small chicken breasts, skin removed
6 baby fennel bulbs
12 rashers streaky bacon
Salt & peppers
1 tablespoon olive oil
Lay each thigh or breast out and butterfly to an even thickness. Using the bottom of a small saucepan hit them gently to ensure they are all the same. Lay a fennel bulb in the middle of each and roll up. Wrap 2 strips of bacon tightly around each piece of chicken and secure with toothpicks. Season and place on to a hot oiled grill [plate and cook for 8-10 minutes. Allow to rest for at least 10 minutes prior to serving.
PEA AND MINT SALSA
300g peas (frozen if not in season)
1 bunch spring onions
2 handfuls fresh mint
150 ml extra virgin olive oil
Salt and freshly ground black pepper
If using frozen peas defrost them; if using fresh - blanch in boiling water and then chill under running cold water. Pulse in a food processor until roughly chopped. DO NOT over process. Slice the spring onions as finely as possible, finely chop the mint and then add both to peas. Drizzle in the olive oil and season to taste.