Name: Citrus chicken with orange and pistachio couscous
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Ingredients: 3 clove garlic, crushed; 1 tablespoon fresh oregano, finely chopped; 1/4 cup (60ml) lemon juice; 1/2 cup (170g) orange marmalade; 2 fresh small red thai chillies, chopped finely; 4 x 200g chicken breast fillets; 2 cup (500ml) chicken stock; 2 cup (400g) couscous; 2 (480g) medium oranges; 2 green onions, sliced thinly; 1/3 cup (45g) roasted unsalted shelled pistachios, chopped coarsely; freshly ground black pepper and salt, to season

Ingredients

3 clove garlic, crushed

1 tablespoon fresh oregano, finely chopped

1/4 cup (60ml) lemon juice

1/2 cup (170g) orange marmalade

2 fresh small red thai chillies, chopped finely

4 x 200g chicken breast fillets

2 cup (500ml) chicken stock

2 cup (400g) couscous

2 (480g) medium oranges

2 green onions, sliced thinly

1/3 cup (45g) roasted unsalted shelled pistachios, chopped coarsely

freshly ground black pepper and salt, to season

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.Oil an oven tray; line with baking paper.

3.In a medium bowl, combine garlic, oregano, juice, marmalade and chilli; add chicken, turn to coat in mixture.

4.Drain chicken, reserve marmalade mixture.

5.Cook chicken on an heated oiled grill plate (or grill or barbecue) for about 5-10 minutes, or until browned both sides.

6.Place chicken on oven tray, drizzle with reserved marmalade mixture; roast in oven, uncovered, for about 10 minutes, or until chicken is cooked through.

7.Meanwhile, in a medium saucepan bring stock to the boil. Combine couscous with hot stock in a large heatproof bowl, cover; stand for about 10 minutes, or until liquid is absorbed, fluffing with a fork occasionally.

8.Segment oranges over couscous; stir in onion and nuts, season to taste.

9.Serve couscous topped with chicken.

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