Ingredients
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1 tablespoon butter
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1 tablespoon sunflower oil
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4 chicken breasts (I used skinless breasts to reduce fat content)
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2 garlic cloves, crushed
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground ginger
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1/4 teaspoon ground turmeric
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2 tablespoons orange juice
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2 teaspoons clear honey
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1 pinch salt
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of fresh mint (to garnish)
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350 g couscous
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1 teaspoon salt
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2 teaspoons caster sugar
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1 tablespoon sunflower oil
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1/2 teaspoon ground cinnamon
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1 pinch of grated nutmeg
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1 tablespoon orange blossom water (I used orange juice)
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2 tablespoons sultanas
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2 tablespoons chopped walnuts
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2 onions, finely chopped
Instructions
- Fry chicken portions skin side down in butter and oil until golden.
- Turn.
- Add onions, garlic, spices, salt, orange juice and 300ml of water.
- Cover and bring to the boil, reduce heat and simmer for 30 minutes.
- Mix couscous with salt and 350ml of water.
- Leave to soak for 5 minutes.
- Add rest of ingredients for couscous.
- Line a steamer with greaseproof paper and spoon the cous cous inches.
- Place over chicken and steam for 10 minutes.
- Remove steamer, stir honey into chicken liquid and boil rapidly for 3-4 minutes. (At this point I stirred in 1 tsp of cornflour mixed with a little water to thicken the sauce).
- Serve chicken on top of couscous and pour over a little of the sauce.