Name: Chicken Rolls with Couscous and Apricot Filling
Prep time: 60 min
Cook time: 150 min
Total time: 210 min
Yield: 8 Portionen
Ingredients: 100 g couscous; 175 ml boiling chicken stock; 50 g butter; 1 piece onion; 1 clove garlic clove; 100 g pine nut; 140 g dried apricot; 1 large handful parsley; 2 tbsp mint; 1 piece lemon; 1 piece egg; 6 piece skinless chicken breasts; 16 piece rashers streaky bacon

Cook Time

3 h 30 min

Servings

Difficulty

Medium

Prep Time

60 Min

Description

These chicken rolls are a delightful main course, perfect for a festive occasion or a special family dinner. The couscous and apricot filling adds a touch of sweetness and nuttiness that complements the savory chicken and bacon beautifully. I've been making this recipe for years, and it's always a hit! The combination of textures and flavors is simply irresistible. The dish requires a bit of preparation, but the result is well worth the effort. Ideal for a hearty autumn meal or a Christmas feast.

Ingredients (13 ingredients)

100 g couscous
175 ml boiling chicken stock
50 g butter
1 piece onion
1 clove garlic clove
100 g pine nut
140 g dried apricot
1 large handful parsley
2 tbsp mint
1 piece lemon
1 piece egg
6 piece skinless chicken breasts
16 piece rashers streaky bacon

Preparation (6 steps)

Prepare the couscous

Place the couscous in a large heatproof bowl. Pour the boiling chicken stock over the couscous, then cover with cling film for 5 minutes until the liquid is absorbed. Set aside.

Sauté onion and garlic

Thermomix® Setting

5 min/248°F/Speed 1 120

Add half of the butter to the Thermomix bowl. Add the onion and garlic and cook for 5 minutes/120°C/Speed 1.

300

Combine filling ingredients

Dry-fry the pine nuts in a pan for a few minutes until golden. Combine the sautéed onion and garlic, pine nuts, dried apricots, parsley, and mint with the couscous. Add a squeeze of lemon juice, season with salt and pepper, then stir in the egg. Leave to cool.

Prepare the bacon and chicken

Using the back of a knife, stretch the bacon rashers to 1½ times their original length. Lay the rashers, slightly overlapping, on a large sheet of foil to form a rectangle. Make a few slashes in the thickest part of each chicken breast and lay between 2 sheets of cling film. Use the base of a heavy pan to bash the chicken until about 1cm thick. Arrange the chicken over the bacon, fitting so there are no gaps, but leave a border on the longer sides.

Assemble the chicken rolls

Spoon the stuffing over the chicken in a strip along one of the longest sides. Using the tin foil to help, roll the bacon and chicken around the stuffing like a log. Wrap tightly in foil, twisting the ends to secure, then chill for 2 hours or up to 1 day.

Cook the chicken rolls

Preheat the oven to 180°C. Place the chicken rolls, join-side down, in a roasting tray. Cook for 30 minutes, then unwrap the foil and brush the roast with the remaining butter. Cook, uncovered, for 20-30 minutes more until cooked through, and the stuffing is hot (a metal skewer inserted into the chicken’s centre should come out hot). Cool and wrap in fresh foil to transport.

Finished cooking? Great! 🎉

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Chicken Rolls with Couscous and Apricot Filling

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Description

Ingredients (13 ingredients)

Preparation (6 steps)

Prepare the couscous

Sauté onion and garlic

Combine filling ingredients

Prepare the bacon and chicken

Assemble the chicken rolls

Cook the chicken rolls

Finished cooking? Great! 🎉

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