Ingredients
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1 tablespoon finely chopped fresh continental parsley
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1 small garlic clove, crushed
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40g butter, at room temperature
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4 (about 500g) chicken thigh fillets, excess fat trimmed
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4 bacon rashers, rind removed
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1 teaspoon olive oil
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4 carrots, peeled, cut into thick matchsticks
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2 teaspoons honey
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250ml (1 cup) Massel chicken style liquid stock
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190g (1 cup) couscous
Method
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1Combine 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.
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2Heat 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.
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3Meanwhile, 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.
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4Bring 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.
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5Remove 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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