Steamed chicken roll-ups with curry sauce

    41 min

    Chicken thighs are brushed with a green olive, honey and curry sauce, rolled tightly and steamed for a moist, savoury main dish. Serve with a little curry sauce, a nice green salad and fresh baguette.

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    Serves: 6 

    • 6 chicken thighs
    • 100g pitted green olives
    • 3 tablespoons olive oil
    • 3 teaspoons honey
    • 1 teaspoon curry powder
    • ground red chilli pepper such as piment d'Espelette

    Prep:30min  ›  Cook:6min  ›  Extra time:5min resting  ›  Ready in:41min 

    1. Remove the skin and bone from the thighs, and lay flat. Remove any visible fat.
    2. Rinse the olives in hot water, drain and blend in an electric blender with the olive oil, honey and curry powder.
    3. Brush one side of the flattened thighs with the olive mixture, then roll each thigh up tightly. Wrap each piece in heatproof cling film.
    4. Cook the thighs in a steamer until the meat is no longer pink at the centre and juices run clear, about 6 minutes. Let them rest for 5 minutes, unwrap, and sprinkle with the ground chilli pepper.

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