Remove the chicken skin for the chicken breasts. Place chicken skins on a baking tray lined with baking paper. Season with salt to taste and top with another sheet of baking paper and another baking tray to keep the skins flat. Bake in the pre-heated oven until golden and crisp, about 15 – 20 minutes. Remove from oven, remove top tray and set aside until needed.
For the Apricot Chicken Roulade, combine goats cheese, apricots, parsley, sumac and cumin seeds in a medium bowl and mix well to combine. Set aside until needed.
Place a piece of cling film on to a clean workbench. Lay 3 slices of prosciutto on to the cling film, overlapping length ways. Set aside until needed.
Butterfly the breast fillets to create 2 separate, thin fillets. Place one piece between 2 sheets of plastic and flatten out with a mallet. Place flattened chicken breast piece onto the prosciutto and season to taste. Sprinkle the chicken with 1 teaspoon of the French onion soup mix then place a quarter of the goats cheese filling in a log onto the chicken breast.
Roll up the filled chicken breast tightly from the short side, wrap in cling film and roll to form a neat log shape. Secure the ends of the cling wrap to seal. Repeat with remaining 3 chicken breast pieces and filling. Place in fridge to set into shape.
To cook roulade, heat a large, ovenproof fry pan over medium heat. Add olive oil. Remove chicken roulades from the fridge and unwrap. Add oil then the roulades to the heated pan and fry, turning to brown all over, until sealed, about 4 -5 minutes. Transfer the pan to the oven and cook for a further 15 minutes or until internal temperature reaches 74C. Remove from pan and set aside to rest until ready to serve.
For the Apricot Glaze, add all ingredients, except the vinegar, to a small saucepan and simmer until reduced to a jam consistency.
Season the glaze with vinegar to taste, remove thyme and transfer to a serving jug. Set aside, keeping warm until needed.
For the Cous Cous, chop raisins roughly and combine with apricot nectar in a small bowl. Set aside and allow to soak to rehydrate the raisins.
Meanwhile, bring 1¼ cups of the chicken stock to the boil. Add cous cous, reduce heat and simmer for 10 minutes. Add French onion powder stir well to combine. When cooked, drain and stir in butter.
Add the chopped raisins and apricot nectar and stir well to combine. Transfer to large bowl and set aside until needed.
Heat oil to 190C in a small saucepan or deep fryer.
Place the freekah and remaining chicken stock into a large microwave safe bowl and cook on high for 5 minutes. Drain and pat freekah dry with paper towel. Fry in hot oil until crisp. Drain on kitchen paper and allow to cool.
When cool, add freekah to the couscous mixture, along with all remaining ingredients, season to taste and mix well. Set aside in the fridge until needed to serve.
To serve, spread 1–2 spoonfuls of the Apricot Glaze to one side of the serving plates. Slice the Apricot Chicken Roulades into thick slices, about 1½ cm thick and arrange one sliced roulade per plate on top of the glaze. Spoon some Cous Cous to the other side of the plate. Garnish the Cous Cous with a piece of chicken skin and 2 nasturtium leaves.