Bacon Chicken in Mustard and Honey Marinade with Tarragon Carrots, Orange Couscous

Bacon Chicken

1. Cut the peeled chicken breasts into three equal pieces each. Then wrap completely with the smoked bacon slices. Place on a baking sheet and brush with half of the marinade. Bake at 180 ° C in a preheated oven for about 20 minutes. Then turn it over and brush the rest of the marinade from the side as well. Let sizzle in the oven for another 10 minutes. (The cooking point depends on the thickness of the pieces, so watch carefully.). If you don’t want to eat pork, you don’t have to wrap this part of the main course in bacon and just follow the rest of the steps. Then the chicken can be put in the oven for a shorter time.

Orange couscous

1. Bring the orange juice to the boil briefly, then remove it from the heat and stir in the couscous. Let it stand for ten minutes. Then stir in the butter and salt and serve immediately.

Tarragon carrots

1. Wash or peel the carrots and cut across into thick slices. Put aside. Wash the tarragon, pluck it and cut it into small pieces (I don’t chop it, I leave it “in pieces”). Heat the oil in a pan and add the carrot slices. Sweating. As soon as they are slightly heated on all sides, add the honey, tarragon and lemon juice. Turn down the heat on low and put the lid on. Then cook covered for ten minutes. Stir once or twice so that nothing begins to stick. Then serve. For the low carb variant, I simply left out the honey here and took the carrots out of the pan before adding it.

Baked goat camembert

1. Put the camembert in a small baking dish (if it doesn’t fit exactly, cut off the edges and “make it fit”). Mix the other ingredients and distribute on top. Bake in the preheated oven for about 25 minutes at 180 ° C.