Ingredients
Method
1.Split chicken fillets in half horizontally; season with salt and pepper. Heat the oil over a medium-high heat in a large frying pan; cook chicken until browned on both sides and just cooked through. Remove from pan; cover to keep warm.
2.Add garlic to same pan, cook, stirring, until softened. Add the juice, mustard and marmalade; bring to the boil. Simmer, uncovered, about 3 minutes or until the mixture thickens. Return chicken and any juices to pan.
3.Meanwhile, in a clean saucepan, bring the stock to the boil; add the couscous. Remove from heat; stand 5 minutes. Stir in butter and fluff with a fork. Stir in rind, sultanas, sugar, parsley and salt and pepper to taste; mix well.
4.Serve the chicken and the sauce with the couscous.
When preparing the couscous, add the sugar to taste, as the orange glaze with the chicken is quite sweet.
Note
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