Helen RandellOrange mustard chicken with couscous
June 21st 2011 11:48
Thinking this would be similar to the lemon chicken with couscous recipe I already have, I absentmindedly pulled this recipe out of a Women’s Weekly magazine (hand-me-down from Grandma) a while ago, waiting for a time when oranges would be well and truly in season.
I recently filed it away into my recipe box and the other night I pulled it out to give it a whirl.
When I actually had a proper read through, I found that there was a bit more to it than just squeezing some juice onto the meat and into the couscous, but this is by no means difficult. The most important tip I can give you for this one, is to make sure you use quality marmalade. You want one that has a bitterness to it and isn’t all sugary sweet. The marmalade and the mustard work really well together, and although we tried it on a quiet Wednesday night when we ate in front of the tv, I have earmarked it for a more special occasion, to be eaten at the dining table with friends, served with steamed broccolini and perhaps followed by a crème brulee.
Orange mustard chicken with couscous (adapted from Women's Weekly magazine) - serves 4
800g chicken breast fillets
1 tbs olive oil
1 clove garlic, crushed
1/4 cup fresh orange juice
1/4 cup djion mustard
1/4 cup marmalade
1 cup chicken stock
1 cup couscous
50g butter, chopped
2 teaspoons grated orange rind
1/4 cup sultanas
1/2 cup flat leaf parsley leaves
Slice chicken into small pieces and fry in oil over medium heat until browned and just cooked through. Remove from pan and cover to keep warm.
Add the garlic to the pan, stirring until softened. Add the juice, mustard and marmalade and bring to the boil. Simmer for about three minutes until the mixture thickens. Return chicken and juices to the pan.
Meanwhile in a clean saucepan, bring the stock to the boil and add the couscous. Remove from heat and stand for 5 minutes, covered. Stir in the butter and fluff the couscous with a fork. Stir in rind, sultanas, parsley and mix well.
Serve the chicken and the sauce with the couscous.
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