Chicken in bacon with honey carrots and 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.