The flavours and presentation of this Black Honey chicken roulade provides a dish that will impress. Black Honey is used in small amounts in the stuffing, to coat the brie under the skin, to bake the baby carrots, and to finish the dish. Bon appetit!
Recipe and photo credit: Paula | The James Homestead
Paula at The James Homestead
4
30 minutes
1 hours
European
Dinner
This dish is a symphony of flavours from the walnut and parmesan stuffing to the final Black Honey drizzle.
4 chicken thighs, boneless, with skin on
Black Honey
2 small pumpkins
Zucchini noodles, approx 2 cups, cooked
½ cup walnuts, chopped
Handful of fresh herbs, finely chopped
½ cup parmesan, powdered or grated
1 tsp Black Honey
Salt and pepper to taste
1 tsp olive oil
Cut the small pumpkins in half (seeds removed), oil lightly, and bake till soft. About 1 hour at 180C.
Mix the stuffing ingredients together.
Flatten out the chicken thighs and lay the stuffing mixture along the length of the flattened thigh.
Roll into a roulade.
Loosen the skin, cover slices of the brie with Black Honey and insert under the skin. Tie with kitchen twine and place on a rimmed baking tray. These will need about 30 mins to bake until golden. Add them to the oven with the pumpkin.
Cover the baby carrots in 1tsp Black Honey and knob of butter melted - about 20-30 mins in the oven.
When the pumpkin, chicken roulade and carrots are ready, saute the zucchini noodles in a dash of olive oil.
