Moroccan Chicken With Couscous

• butter↗1 tablespoon
• sunflower oil↗1 tablespoon
• chicken breasts↗4

  I used skinless breasts to reduce fat content

• onions↗2

  finely chopped

• garlic cloves↗2

  crushed

• ground cinnamon↗1⁄2 teaspoon
• ground ginger↗1⁄4 teaspoon
• ground turmeric↗1⁄4 teaspoon
• orange juice↗2 tablespoons
• clear honey↗2 teaspoons
• salt↗1 pinch
• fresh mint

  to garnish

• For the cous cous
• couscous↗350 g
• salt↗1 teaspoon
• teaspoons caster sugar↗2
• tablespoon sunflower oil↗1
• teaspoon ground cinnamon↗1⁄2
• pinch of grated nutmeg1
• tablespoon orange blossom water (I used orange juice)↗1
• tablespoons sultanas↗2
• tablespoons chopped walnuts2
• cup of chopped dried apricot1⁄4

Step-by-step instructions

1. 1

   Fry chicken portions skin side down in butter and oil until golden.

2. 2

   Turn.

3. 3

   Add onions, garlic, spices, salt, orange juice and 300ml of water.

4. 4

   Cover and bring to the boil, reduce heat and simmer for 30 minutes.

5. 5

   Mix couscous with salt and 350ml of water.

6. 6

   Leave to soak for 5 minutes.

7. 7

   Add rest of ingredients for cous cous.

8. 8

   Line a steamer with greaseproof paper and spoon the cous cous inches.

9. 9

   Place over chicken and steam for 10 minutes.

10. 10

    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).

11. 11

    Serve chicken on top of couscous and pour over a little of the sauce.