Chicken in bacon with honey carrots and couscous
A garlic, herb and butter filling makes these chicken rolls moist, juicy and super tasty.
Preparation Time
10 – 15 minutes
Cooking Time
15 minutes
Ingredients (serves 4)
* 1 tbs finely chopped fresh continental parsley
* 1 small garlic clove, crushed
* 40g butter, at room temperature
* 4 (about 500g) chicken thigh fillets, excess fat trimmed
* 4 bacon rashers, rind removed
* 1 tsp olive oil
* 4 carrots, peeled, cut into thick matchsticks
* 2 tsp honey
* 250ml (1 cup) chicken stock
* 190g (1 cup) couscous
Method
1. Combine the parsley, garlic and 30g of butter in a small bowl. Place the chicken thighs on a clean work surface and open to lie flat. Spread with the butter mixture and roll up to enclose filling. Wrap 1 bacon rasher around each chicken thigh. Use toothpicks to secure.
2. Heat the oil in a large non-stick frying pan over medium-high heat. Add the chicken and cook, turning often, for 15 minutes or until cooked through.
3. Meanwhile, cook carrot in a saucepan of boiling water for 3-4 minutes or until tender. Drain. Return to pan. Add honey and remaining butter and toss to coat.
4. Bring stock to the boil in a saucepan. Place the couscous in a heatproof bowl. Add the stock. Cover and set aside for 5 minutes. Use a fork to separate grains.
5. Remove the toothpicks from chicken. Thickly slice. Divide the couscous and carrot among serving plates. Top with chicken. Drizzle over the juices to serve.
Notes & tips
*
More options
* Veal & pesto rolls with couscous: Omit parsley, garlic, butter and bacon. Replace chicken with 4 veal schnitzels. In step 1, fill with 3 tbs basil pesto and 30g (1/4 cup) grated mozzarella. Stir 1 tomato, finely chopped, 40g (1/4 cup) pitted black olives and 2 tbs chopped fresh continental parsley into the couscous at the end of step 4.
* Chicken kebabs with herb butter: Omit the garlic, carrots, honey, stock and couscous. Cut the chicken, bacon and 1 red capsicum, deseeded, into 3cm pieces. Thread alternately onto 8 metal skewers. At the end of step 2, add butter and parsley to the pan and turn to coat. Serve with potato salad.
* Creamy chicken pasta: Omit butter, carrots, honey, stock and couscous. Replace chicken thighs with 2 single chicken breast fillets, thinly sliced. Reduce the bacon to 2 rashers and thinly slice. Cook 300g dried curly fettuccine pasta in a saucepan of boiling water following packet directions. Add 230g (1 1/2 cups) frozen peas in the last 5 minutes of cooking. Drain. At the end of step 2, transfer chicken to a plate. Add the bacon, 4 green shallots, ends trimmed, finely chopped, and 1 garlic clove, crushed, to the pan and cook, stirring, until the shallot softens. Add 375ml (11/2 cups) thickened cream and bring to the boil. Stir in the pasta mixture, chicken and parsley. Divide among serving bowls. Top with shredded parmesan. Serve with garlic bread.
Source
Australian Good Taste – June 2007 , Page 42
Recipe by Kathy Knudsen
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Couscous Recipes