Chicken thigh fillet rolled with sundried tomato, fetta cheese and seasoned with spiced pumpkin


23rd August 2016
Article Publisher

Chicken Thigh fillet rolled with sundried tomato, fetta cheese and olive oil cooked on the flame grill, seasoned with pumpkin. Served on couscous with a cream spiced pumpkin sauce. (Serves 2)


  • 4 x Chicken thigh fillets
  • 1 x Small tub of thickened cream
  • 1x Cup Couscous
  • Seasoning: Pumpkin Fiesta (Your inspiration at home) brand, but others can be used.


Place 4 x chicken thigh fillets on a chopping board, place 2-3 peices of sundried tomato and slice of fetta cheese, drizzle with olive oil, roll and bind with cooking twine. Once rolled, sprinkle a generous amount of spiced pumpkin seasoning and leave to rest for about 1/2 hour before placing on a hot grille BBQ, continue to rotate untill evenly cooked.

The sauce is made by heating about 300ml of thickend cream in a saucpan, add spiced pumpkin season to taste.

Prepare a bed of Couscous by mixing in a bowl 1 cup of Couscous and 1 cup of boiling water, allow to sit for 5 minutes stirring occasionally until fluffy.

Place Couscous on a plate, add cooked chicken and drizzle sauce over the chicken, the Couscous will absorb any excess sauce.


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