Sticky chicken with mango couscous

• large mango↗1
• spring onions↗4

  sliced

• ground cumin↗1 heaped tsp tsp

  heaped

• white wine vinegar↗3 tbsp tbsp
• couscous↗250g g
• thick-cut marmalade↗3 tbsp tbsp
• grainy mustard↗4 tsp tsp
• chicken breasts↗4

  each sliced into 3-4 strips

Step-by-step instructions

1. 1

   Heat the grill to high. Peel and dice the mango, toss with most of the spring onions, the cumin and the wine vinegar, then set aside. Place the couscous in a large heat‑proof bowl, pour over 400 ml boiling water, cover with cling film and set aside.

2. 2

   Mix the marmalade and mustard together. Lay the chicken strips in a roasting tin, then brush with half of the marmalade glaze. Grill for 4‑5 minutes, then turn the chicken and brush with the remaining glaze. Grill for another 4‑5 minutes until the chicken is cooked through and the glaze is bubbling. The couscous should then be ready. Stir in the mango mixture and serve with the hot chicken strips and the remaining spring onions sprinkled on top.