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

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23rd August 2016
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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)

Ingredients

  • 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.

Method

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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