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Chicken in bacon with honey carrots and couscous

  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings


  • 1 tablespoon 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 teaspoon olive oil
  • 4 carrots, peeled, cut into thick matchsticks
  • 2 teaspoons honey
  • 250ml (1 cup) Massel chicken style liquid stock
  • 190g (1 cup) couscous


  • 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.

Source: taste.com.au


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