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Chicken Roulade with Red Pepper Aioli
By Nathan, Hagen Arms Hotel
Chicken Roulade with Red Pepper Aioli
In this recipe
Preparation time:
25 mins
Cooking time:
30-35 mins
  • 4 skinless chicken
  • breast fillets
  • Sea salt and cracked pepper, to season
  • 8 tablespoons
  • Beerenberg Lime & Lemon Marmalade
  • 50 grams whole blanched almonds, roasted

Red Pepper Aioli

  • 1 egg
  • 2 tablespoons Beerenberg Red Pepper Relish
  • 2 tablespoons
  • white vinegar
  • Sea salt and cracked pepper, to season
  • Vegetable oil, to thicken.
  • Serves: 4 | Prep: 25 min | Cook: 30 – 35 min
  • Couscous and rocket, to serve

Butterfly each chicken fillet, gently pound out to flatten and season both sides with salt and pepper. Spread two tablespoons of Beerenberg Lime & Lemon Marmalade over each fillet and sprinkle equal quantities of roughly chopped almonds over each one. Roll up each chicken fillet tightly and wrap individually in cling wrap, then wrap tightly in foil.

Bring a large pot of water to the boil and poach the chicken for 30 minutes. Allow to rest before unwrapping both layers and cutting each roulade into thick slices on an angle.

For the aioli, place the egg, relish and vinegar into a food processor and mix. With the motor running, add enough oil in a thin stream until the mixture becomes thick and creamy.

Season to taste with salt and pepper.  Serve the roulade slices on a bed of warm couscous tossed with fresh rocket and top with aioli.