Orange mustard chicken with couscous
Serving size: Serves 4
Cooking time: Less than 60 minutes
Course: MainFavourite flavours: ChickenConvenience recipes: four or less
Orange mustard chicken with couscous
INGREDIENTS
4 small (800g) chicken breast fillets
1 tablespoon olive oil
1 clove garlic, crushed
1/4 cup (60ml) fresh orange juice
1/4 cup (70g) wholegrain mustard
1/4 cup (85g) marmalade
1 cup (250ml) chicken stock
1 cup (200g) couscous
50g butter, chopped
2 teaspoons grated orange rind
1/4 cup (40g) sultanas
1-2 tablespoons brown sugar, optional (see Julie's Note)
1/2 cup fresh flat-leaf parsley leaves
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, for 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 for 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.
Not suitable to freeze. Stock suitable to microwave.
NOTE: When preparing the couscous, add the sugar to taste, as the orange glaze with the chicken is quite sweet.
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