Recipe Challenge 5 - Citrus Chicken and Pistachio Couscous

Pistachio Couscous (serves 4)

Ingredients

• 1 1/2 cups couscous
• 1 1/2 cups boiling water
• 1/2 cup chopped fresh mint leaves
• 1/2 cup chopped fresh coriander leaves
• 1 cup chopped fresh flat-leaf parsley leaves
• 1 small red onion, finely chopped
• 1 cup pistachio kernels, toasted
• ½ cup sultana’s
• 2 tablespoons olive oil
• 1/4 cup orange juice

Method

·         Place couscous in a heatproof bowl. Add boiling water. Stand, covered, for 5 minutes or until water is absorbed. Stir with a fork to separate grains. Cool for 5 minutes.

·         Add remaining ingredients. Season with salt and pepper. Toss to combine. Serve.

                                                              Sorry not a great picture - but was delicious

Citrus Chicken (serves 6)

Ingedients

• 6 skinless chicken breast fillets
• 3 cloves garlic, crushed
• 4 tbs orange marmalade
• Zest and juice of 1 orange
• 1 tbs (20g) unsalted butter
• 300ml chicken stock

Method

·         Preheat the oven to 180°C.

·         Season chicken breasts with salt and pepper. Place garlic, marmalade, orange zest and butter in a bowl and beat with a fork to combine.

·         Place chicken in a roasting pan, spread orange mixture over the chicken and cover pan with foil. Place in oven and bake for 15 minutes, then remove foil and bake for a further 15 minutes or until the chicken is cooked through. Remove from the oven and set the chicken aside.

·         Add juice and stock to roasting pan and stir over low heat until well reduced and sticky, then pour over chicken. 


Nb. I mixed together a little extra  Place garlic, marmalade, orange zest and butter to add to reduction as not quite enough left in roasting pan