We've spent the day dodging thunderstorms - the front garden was awash, and the cat cowered on the porch.
I made this for tea, to inject a little sunshine into the day. A girl can dream...
You'll need:
a couple of boned and skinless chicken thighs per person
a lemon, sliced into thin wedges
a largish sprig of mint per thigh
a slug of nice olive oil
black pepper
a little salt
Stick the oven on at about 200 degrees C.
Take each boned chicken thigh, and spread it out. Place a wedge of lemon and sprig of mint in the middle of each, and roll up again. Place in a baking dish/tray, and drizzle with a little olive oil. Season with lots of black pepper and a little salt.
Roast in the oven for 35-45 minutes, until the thighs are cooked through - they may be done sooner if they're very small.
We ate this with some onion, green pepper and parsley couscous, and spiced things up with Patak's aubergine pickle.
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